Ask the Experts with...

Damian Wawrzyniak Company Director from Fine Art of Dining

Can you tell us a little about yourself and your achievements and how you came to be where you are now? Where did your passion for food come from?

I am a cook...Being a son of Father - Chef and Mother - Chef, I could not choose other profession. I can call myself cook with big heart and luck to have chance to work, stage, run and oversee hottest locations across the Europe. My passion is coming from my heart, not saying because of this I am soft, I care about produce and expect all cooks who work with me to share same love to food as I do or...we wont work together. Achievements, I won couple awards here and there but what matters most is knowing how to use what ingredients are available and give the best to our guests and clients.

Can you tell us a bit more about The Fine Art of Dining?

FAoD is my baby and as my ethos its all about food, we provide two sets of services :

  • Food Consultancy : helping restauranteurs or new-comers to open their restaurant, hotel or any food related food business, recipes, training, workshops for front and back of house staff, also kitchen setup and restaurant interior & exterior design.
  • Outside Catering & Private Dining : We cater for variety of events, including weddings, birthdays, business and family gatherings. Again, you should expect high quality produce and comfort food consistently delivered to each guest.

After a busy week of cooking, presenting, tutoring, being a Master Craftsman for the Craft Guild of Chefs AND running your own business… how do you unwind?

I is my whole life and to be honest with you , I have never worked a single hour, all my life is one big holiday. I do what I love so end of the day, no matter if I am with my kids and wife in the kitchen or with other cooks in professional kitchen, even sitting in front of telly I still think food, watch food, write food and talk food. All this gives me chance to develop new skills, meet new people and learn about trends, being a cook you learn all your life...or two.

And lastly...with our trends piece being on breakfast this month we have to ask, how do you like your eggs in the morning?

I always drink my egg raw, uncooked straight from the shell. That's my breakfast! I would not advise if you have never done it before, but once your stomach gets used to it, you will never boil your egg again!

And obviously I use free range organic only!

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Chapel Farm, Ightham Bypass,
Ightham, KENT TN15 9AF


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Registered in Britain.
No.: 05094148 VAT No.: 836 0293 32