Bartosz Szymczak is a Polish chef and co-owner of Rozbrat 20 in Warsaw. Born in Gdynia, he began his culinary career in London, where he worked in acclaimed restaurants such as Arbutus, Bleeding Heart, and under chef Tom Aikens, whose approach had a strong influence on his culinary philosophy. He later further refined his skills at Typing Room, gaining experience in modern, detail-driven fine dining kitchens, as well as participating in international pop-up projects.

After returning to Poland in 2016, Szymczak took over Rozbrat 20, where he developed a contemporary cuisine rooted in Polish tradition but enriched with British and Asian influences. His cooking is defined by precision, strong focus on seasonal ingredients, and a creative, often unexpected use of flavour combinations.

Under his leadership, Rozbrat 20 has received significant critical acclaim and recognition within the international gastronomic community, establishing itself as one of Warsaw’s leading fine dining destinations. Szymczak continues to evolve his culinary style, combining technical discipline with a modern, globally inspired vision of Polish cuisine.