Aleksander Baron is one of Poland’s top young chefs, a restaurateur and culinary commentator. He is the co-founder and head chef of the Warsaw restaurant Solec 44, where he explores the boundaries of Polish cuisine, rejuvenates ancient recipes and redefines classics. His restaurant is recommended by Slow Food Polska and the Gault & Millau Polska yellow guide (one toque in the 2015 and 2016 editions). Baron’s signature is his original pickled foods, which now form the basis of his cooking. The chef’s inimitable style is recognisable in Poland and around the world, thanks to the numerous exhibitions in which this representative of our country has taken place. Baron’s books are Suwała, Baron i inni. "Przepisy i opowieści" (Suwała, Baron and Others: "Recipes and Stories", 2015) and "Kiszonki i fermentacje" ("Pickling and Fermentation", 2016). The former was honoured in the prestigious Gourmand World Cookbook Awards competition.