pastry chef / consultancy

About

Experience so far

About

Work of my hands

Consult

Services rendered

Consult

Collab

Things done together

Collab

Goods

Books and objects

Contact

Get in touch

Contact

I am forever fond of baking, cooking, and design.

I love what those fields have in common: how they allow to combine craft and imagination into seemingly simple beauty and taste.

As I see it, any decent dish or dessert is founded upon feeling and flavour—and then given form and function.

I love what those fields have in common: how they allow to combine craft and imagination into seemingly simple beauty and taste.

As I see it, any decent dish or dessert is founded upon feeling and flavour—and then given form and function.

I am forever fond of baking, cooking, and design.

I love what those fields have in common: how they allow to combine craft and imagination into seemingly simple beauty and taste.

As I see it, any decent dish or dessert is founded upon feeling and flavour—and then given form and function.

I am forever fond of baking, cooking, and design.

I love what those fields have in common: how they allow to combine craft and imagination into seemingly simple beauty and taste.

As I see it, any decent dish or dessert is founded upon feeling and flavour—and then given form and function.

I love what those fields have in common: how they allow to combine craft and imagination into seemingly simple beauty and taste.

As I see it, any decent dish or dessert is founded upon feeling and flavour—and then given form and function.

The same goes forplaces I help create or reshape, as a freelancer.

The same goes for places I help create or reshape, as a freelancer.

First, from culinary school to fine dining restaurants in a couple of Polish towns.

I’ve watched places rise to their delicious glory, lucky enough to be a part of it myself.

Then, Copenhagen: apprentice-turned-sous chef, followed by head baker, finally co-owner—hand in hand with design-related destinations.

Bringing a lot to Denmark’s hottest pastry parlors, I experienced the thrill of a mouth-watering vision coming to life. Effects like these leave little to be desired.

Now based in Poland again, collaborating worldwide in pop-up events and new openings.

These days, I am committed to promoting such standards of satisfaction domestically as well as abroad. Because prime food calls for the nicest of settings. Navigate below to explore what’s been cooking lately ↓

These days, I am committed to promoting such standards of satisfaction domestically as well as abroad. Because prime food calls for the nicest of circumstances. Navigate below to explore what’s been cooking lately ↓

Mateusz Ulman, born 1996, Polish. Pastry chef, restaurant / bakery consultant, travel documentarian—among other beautiful things he’d love to pursue if his hands were not full (of dough). Spreading his love for baking and cooking across social media, while his e-books are taking shape.

About

You can hire me as a consultant to get your own

place up and running smooth.

You can hire me as a consultant to get your own

place up and running smooth.

You can hire me as a consultant to get your own place up and running smooth.

By providing deep insights and sharing my hands-on expertise, I support bakeries, eateries, and cafés in all aspects of their continued or future operation.

Engage my know-how and sensibility for:

recipe explorations

menu development

research of product suppliers

recruitment support

staff training

equipment selection

recipe explorations

menu development

research of product suppliers

recruitment support

staff training

equipment selection

bakery layout advice

workflow optimisation

interior design

on-site auditing

test visits

quality control

The possibilities of our working together range from a one-day stay to an extended partnership—oriented towards a highly specific goal or simultaneously covering several areas.

GET IN TOUCH