Chef Lukasz’s Big Leap: Solo in 3 Months, 80 Events by 6

Chef Lukasz didn’t begin in a kitchen — he began in a classroom, training in IT back in Poland. But something didn’t click. He was drawn instead to cooking shows on TV, mesmerised by the energy, the artistry, the heat of it all. A part-time restaurant job — arranged by his uncle — became the turning point.

“The minute I entered the kitchen, I knew I was in love.”

From there, everything changed. He enrolled in culinary school, immersed himself in technique, and learned how a single ingredient could change depending on its pairing. Cooking wasn’t just a job — it was a puzzle, a story, and a craft.

After moving to London five years ago, Lukasz sharpened his skills in some of the city’s most respected kitchens — including Du Vin and Coya Mayfair. He rose to the role of sous chef and embraced the pace and discipline of professional service.

There were standout memories: shaping thousands of pierogies for wedding banquets, teaching himself desserts by shadowing pastry chefs after hours, and absorbing every detail of team service.

It was a hard-earned experience — and the perfect foundation for something more flexible and personal.

Lukasz first heard about Yhangry through a targeted ad. At the time, he’d never cooked a private event. His first booking — an intimate brunch — felt different. The clients were relaxed. He could talk about the dishes. He could see their reactions.

It lit something up.

“I was told this is a good job to have on the side. But I remember wishing I could do it full time. And then I did.”

Within three months of that first brunch, Lukasz had left the restaurant world behind. In just six months, he’d completed nearly 80 yhangry events — from birthdays and hen-dos to proposals and holiday dinners.

The shift from restaurant chef to independent chef wasn’t just about logistics — it required a whole new mindset.

Lukasz credits his success not only to technical skill, but to qualities you won’t find in a cookbook:

“You work in other people’s kitchens, around their families and friends. You need to bring good energy — and food they’ll remember.”

Going solo doesn’t mean going it alone.

In Lukasz’s early months, Yhangry helped streamline the operational side — handling client discovery, logistics, and admin, so he could focus on food. As he grew, so did his freedom: he gained full control over pricing, built his own menus, and eventually rose to ‘super chef’ status.

“When Yhangry gave us the chance to write our own menus, that changed everything. I could put my own food forward.”

Today, he works full-time as a private chef, supported by consistent bookings and a growing base of happy clients.

Despite his fast growth, Lukasz still sees himself as a chef-in-progress. He cooks across French, Italian, Asian, and Polish cuisines, constantly experimenting and refining. On days off, he learns from other chefs.

He draws inspiration from Dutch chef Vincent Kochshow, whose visual artistry he admires. He owns all his cookbooks and hopes to one day match his creativity and skill.

Nearly 480 bookings in, Lukasz’s growth speaks for itself. What sits behind it is less visible — a rhythm of systems, support, and space to focus.

Yhangry didn’t shape the outcome. It simply made room for it.