Chef Petro G

Name: Chef Petro G
Address: Grochów, PL
Telephone: +48576122479

Dane kontaktowe, mapa i wskazówki, formularz kontaktowy, godziny otwarcia, usługi, oceny, zdjęcia, filmy i ogłoszenia od Chef Petro G, Grochów.

20/02/2026

New year. New energy. Same fire in the kitchen. 🔥

The beginning of this year has already been intense — and I wouldn’t want it any other way.

Consulting projects in Beirut, Riga and Poznań kicked off with full focus:
– refining concepts
– elevating sushi quality and presentation
– building stronger kitchen systems
– training teams to think beyond recipes

At the same time, my own restaurant Fat Cat is running at full speed.
And this Valentine’s weekend? Absolutely crazy. Fully booked, high expectations, beautiful plates leaving the pass one after another.

Balancing consulting and a busy restaurant isn’t easy — but this is where growth happens. Early mornings, late services, flights, tastings, menu engineering, cost control, team development. Step by step.

What I’ve learned (and keep proving):
✔ Quality is not an accident — it’s a system.
✔ A strong team is built daily, not occasionally.
✔ Guests feel when the kitchen has vision and discipline.
✔ Details win. Always.

More consulting projects are coming soon — new cities, new challenges, new teams ready to level up.

If you’re:
• opening a new restaurant
• upgrading your sushi concept
• struggling with food cost or kitchen organization
• looking to raise your standards and consistency

Let’s talk.

https://chef-petro.com

This year is about precision, growth and building concepts that last.

Stay hungry. 🚀

24/01/2026

Three years ago today, I had the honor of representing Ukraine at the World Sushi Cup Japan 2022 🇺🇦🍣

It was one of the most intense and meaningful chapters of my journey — happening right after my move to Norway, at a time when everything felt new, challenging, and fast-paced.

Standing on that stage in Tokyo, carrying my country’s flag, surrounded by masters of Japanese cuisine and chefs from all over the world — it was more than a competition.
It was a deep dive into Japanese culture, discipline, respect for craft, and true precision.

During this journey, I achieved the Kuro Obi (Black Belt level in sushi skills) — a milestone that represents years of discipline and mastery.
I was also honored to receive the Special Award from Hasegawa Corporation, recognizing technique, craftsmanship, and consistency at the highest level.

Today, I run my own restaurant and work on multiple consulting projects every year, supporting restaurants, brands, and concepts in building strong culinary identities, efficient kitchens, and modern sushi concepts rooted in tradition.

For investors and partners looking to develop or scale sushi and Japanese-inspired projects — from fine dining to high-end casual concepts — I am open to consulting, collaborations, and long-term partnerships.

This journey was demanding.
It was challenging.
But it built the foundation for everything I do today.

This is not the end.
This is just the beginning.

Stay tuned.

— Chef PG

05/01/2026

The past year was challenging, but deeply satisfying.
It required a lot of hard work — especially at Fat Cat — along with various consulting projects that pushed me to grow, adapt, and stay focused.

It wasn’t always easy, but it was meaningful. Every long day and tough decision added up to valuable experience and progress.

Looking ahead, 2026 is shaping up to be even more fruitful.
There are many plans, new ambitions, and exciting challenges on the horizon — and I’m ready for all of them.

Grateful for the journey so far, and motivated for what’s coming next.

13/12/2025

I love playing with textures as a chef.
Working in different cuisines, countries, and kitchen cultures has shaped the way I cook and think about food.

Before moving to Poland 9 years ago, I worked in Ukraine —in 5-star hotels and internationally focused restaurants, including Ukrainian Crimea 🇺🇦

Later, I cooked in the UAE, in a traditional Japanese restaurant.

All of these experiences continue to shape me as a chef today.
I bring them together in a relaxed, open atmosphere at Fat Cat —
where curiosity, respect for craft, and good energy matter just as much as flavor.

Because cooking is not only about recipes —
it’s about the journey behind them.

🔪

30/11/2025

For me, working with fish is something deeply personal.
I care about every detail — the origin, the season, the handling, the aging, the temperature, the cut. Each fish has its own character, and my job is to respect it and bring out its best qualities without forcing anything.

Over the years I’ve learned that great seafood is not just about technique — it’s about mindset, precision, and consistency.
That balance of flavor, texture, and intention is what I build my craft on every single day.

And now, I’m putting more focus into helping other teams and restaurants grow.

If you want to:
🔹 improve your fish quality and sourcing,
🔹 build or train a high-level sushi/seafood team
🔹 refine your workflow, techniques, or menu direction
🔹 or bring more balance and intention into your food

I offer consulting and team development support.

If you’re interested in working together, feel free to message me directly or visit
chef-petro.com

Let’s build something great.

01/11/2025

🍣 Shari – the heart of sushi.
At Fat Cat Sushi & Ramen, I pay special attention to the rice — it’s the soul of every nigiri and maki we serve.

I use Koshihikari rice, known for its perfect texture and subtle sweetness.
To season it, I blend three different vinegars to achieve the ideal balance of acidity, aroma, and depth.

Perfect shari means perfect sushi.
Every grain matters. ✨

28/10/2025

🍣 NIGIRIMANIA 🍣

Classic Always at the TOP 🙌

25/10/2025

Great ingredients start with great responsibility. 🐟✨

In Japanese cuisine, every dish begins with respect — for nature, for craftsmanship, and for the ingredient itself. The essence of this philosophy is simplicity: letting the product speak for itself, without unnecessary interference. But that simplicity demands absolute quality.

That’s why at we choose only sustainable fish and seafood — ingredients we can be proud of.
This beautiful bluefin tuna from is a perfect example. It’s responsibly sourced, fully traceable, and handled with care from sea to plate.

For me, true Japanese cooking isn’t only about technique or presentation — it’s about harmony. Harmony between the chef, the ingredient, and the ocean that gives us so much. 🌊

Respect for the ocean. Respect for the craft. 🇯🇵✨

23/10/2025

Sushi rolls — one of the West’s favorite ways to enjoy sushi. 🍣

While in Japan nigiri is the purest form of sushi, in the West it’s the rolls that have captured people’s hearts.
For me as a chef, that’s an opportunity — not a limitation.

I love taking this familiar format and twisting it — playing with textures, colors, and flavor contrasts to show how rich and diverse sushi can be.
Each roll tells a story: combining technique and creativity, respecting tradition while adding something new.

It’s not about making sushi “different” — it’s about showing how far it can go when imagination meets precision.

09/10/2025

🌍 Nikkei cuisine is where two culinary worlds meet: the precision and elegance of Japan with the bold flavors and ingredients of Peru.

At Fat Cat Sushi & Ramen, we bring this spirit to life with our Hamachi Crudo in Aji Amarillo Leche de Tigre.
Delicate slices of hamachi are paired with the vibrant heat of aji amarillo, balanced by the freshness of citrus and the sweetness of grilled corn.

But what makes this dish truly ours is the way we combine these global inspirations with local products from Poland – seasonal vegetables, herbs, and carefully selected regional suppliers that help us create something authentic yet contemporary.

For me, Nikkei is more than fusion.
It’s about building bridges between cultures, traditions, and local terroir – and serving experiences that are as bold and fresh as they are respectful of their roots. 🍣🌽✨

📍 Warsaw, Targówek – Fat Cat Sushi & Ramen

15/09/2025

Amazing video from the tuna cutting show at Bergen Mat Festival .

As a special guest, I had the chance to cut a huge local bluefin tuna (260kg) from Domstein Fish Company

13/09/2025

Last weekend I had an amazing time in Bergen, Norway, together with my former colleagues and the fantastic team at Nama Restaurant.
It was a true privilege to cut local Norwegian bluefin tuna for the second year in a row during the Bergen Mat Festival
This year’s fish was even bigger and better – an impressive 262 kg! 🐟✨

A huge thank you to Nama Restaurant and the City of Bergen for the trust and hospitality.
Looking forward to seeing you all again next year!

Arigatou Gozaimasu 🙇🏻‍♂️🇯🇵

Adres

Grochów

Telefon

+48576122479

Strona Internetowa

https://chef-petro.com/

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