🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a...
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🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a...
Interview with Kristjan Longar, Chief Operating Officer at Swedish restaurant group BASTA! Urban Italian (ENGLISH)
Connecting the doughs
45 minutes
3 years ago
Interview with Kristjan Longar, Chief Operating Officer at Swedish restaurant group BASTA! Urban Italian (ENGLISH)
🇬🇧 In the 39th episode of Connecting the Doughs we catch up with Kristjan Longar Chief Operating Officer and former Executive Chef at BASTA! Urban Italian, a successful restaurant and pizzeria group based in Sweden. Kristjan will tell us more about the inspiration and the evolution of the Basta! concept from the punk-rock theme of the early days in 2017 to the transformation into an Italian sun-kissed holiday destination. We’ll also talk about the appreciation for handmade food, s...
Connecting the doughs
🇬🇧 In the 42nd episode of Connecting the Doughs podcast, we interview Karol Jezierski, Head Pizza Chef at Augusto pizzeria in Chester (UK). In this podcast, we explore transitioning from being a chef in an Italian restaurant to becoming the leading man behind a trendy pizzeria serving incredible Contemporanea pizzas and Turin's delicious pizza "al padellino". Karol will share his career development since he arrived in the UK from Poland when he was only 19 years old working as a...
