On The Pass with Chris Czerwinski, Soho House's New Executive Chef

Until recently the chef de cuisine at The Upper House's Salisterra, Polish native Krzysztof Czerwinski, better known as Chris Winski, has assumed a new role as the executive chef of Soho House Hong Kong.

Winski's somewhat perambulatory journey to a Hong Kong kitchen began when he quit his law degree to pursue a culinary career in Ireland at the likes of Dublin's Salon des Saveurs and The Fitzwilliam Hotel. He then moved to London to join Gordon Ramsay's Maze Restaurant, where spent the next five years opening restaurants and working his way up to the title of head chef. In 2018, Winski embarked on a three-month-long culinary tour throughout Asia, ending with a month-long residency at famed restaurant Den in Tokyo, as well as a pop-up at Hong Kong's own Test Kitchen. He soon found himself cooking at Cafe Gray Deluxe, eventually overseeing its transformation into Salisterra under the auspices of London-based chef Jun Tanaka.

His arrival at Soho House coincides with the revamp of its former brasserie into a distinct restaurant of its own. Club Cecconi's takes after the well-established brand of the same name, found in many other Soho House locations around the world, and serves northern Italian classics such as cicchetti, fresh pasta, wood-fired pizza and signatures like Bistecca alla Fiorentina, freshly shaven prosciutto, and wild spring garlic pizza. Get to know the chef a little better with our quickfire interview below.

Which chef would you most like to cook with, dead or alive?

David Muñoz. His food is very creative, something different and unique and a bit crazy. It’s not my style of food but I enjoy his way of thinking.

What ingredient can’t you live without?

Lemons and limes or any kinds of citrus. They often brighten and bring a welcomed freshness to most dishes, and also help to balance out flavours.

What's the best restaurant you ever ate at?

Restaurant Den in Tokyo. Incredibly refined food with a great sense of humour. Amazing and personalised hospitality that is paired with fun and engaging dishes. Several years ago I was lucky enough to spend some time cooking alongside chef Zaiyu [Hasegawa] in his kitchen. It was truly an unforgettable experience, especially when you have Puchi, the resident chihuahua, aka Chief Joy Officer, that’s with us day in and day out.

What is your favourite food city or foodie travel destination?

China. It's an incredible rollercoaster of flavours.

It's your last meal—what's on the menu?

The menu for my last meal would be relaxed, informal and naughty. Crusty sourdough with plenty of freshly churned butter. Silesian dumplings coated with gravy—my mum makes the best ones. Smoked short ribs and żurek (Polish fermented rye soup). And if all else fails, anything that my fiancée cooks.