New chef of Tampa 43 trained his skills under the supervision of Michel Moran in Bistro de Paris in Warsaw, as well as with Daniel Isberg in the KOM restaurant in Warsaw. After gaining knowledge and experience in Poland, Pielachowski went abroad, where he worked for four years as the first assistant chef at the Seehaus Riederau am Ammersee in Germany.
The post of the first assistant chef in Seehaus Amersee Pielachowski received after only four days of working in the restaurant, best known for its menu relying on local products and for fresh fish from the lake, next to which it is situated. He learned how to reach the best local producers and create a menu that is constantly changing throughout the year. At Tamka 43 he creates his author cuisine also based on this simple, but a proven seasonal circulation. Polish products of the highest quality, chosen very deliberately, are the basis for the menu prepared by Pielachowski. The menu contains Polish meat courses – especially beef (including Hereford Warmia), pork and lamb, fish from the Baltic Sea and Polish rivers and lakes, as well as vegetables prepared in a modern and original way. The whole concept is based on classic and simple foundations together with passion for creating interesting flavours – like the series of ice cream and sorbet made of basil, rhubarb and tonic beans.