Krzysztof Omyła
A bioanalytical chemist by profession, educated at the Silesian University of Technology, and a passionate cook. He has been involved in gastronomy for over 10 years, working his way up from junior chef to head chef in several restaurants in Zabrze serving Italian cuisine (inspired by frequent trips to Italy), Silesian cuisine and his own original dishes.
A turning point in his culinary career came in 2022 when he took part in his first ramen training course, which sparked a new passion for Asian cuisine, especially Japanese comfort food. After a series of further training courses conducted by the best ramen specialists in Poland, he began his adventure at Boska Ramen. It is not only a classic ‘ramen restaurant’, but a place where an original approach to Asian cuisine is served — from appetisers, through udon noodles, bao buns and main courses, to desserts.
He is not afraid to experiment — he eagerly combines Japanese and Asian cuisine with Mediterranean and Polish influences. Continuous development is a priority for him. One of his dreams is to travel to Japan to learn more about the culture and flavours of the country.
At Przystanek 11, he wants to share his knowledge and culinary ‘chemical experiments’ — both in Italian cuisine and ramen.
Classes:
Ramen workshops – more than just food
A Sichuan classic and Japanese tantanmen
Ramen workshops – more than just food
