Edward Trzeciakiewicz

Edward

Trzeciakiewicz

Olsztyn

đŸ‡”đŸ‡± Poland

2023

38

Selected photos in 2023

TOP10 photographer in 2023

With us

3 years

Studio Name

GOOD LOOKIN FOOD

Chef/Husband/Father/Friend/Photographer
All about is in sentence of Delia Smith:
"Food is for eating, I think food is, actually, very beautiful in itself."

Winning photos

Dumplings with cottage cheese, Hungarian plum, chilli threads, flamed on tincture of pine shoots.
Chef:
MichaƂ Soliwoda
Hotel MikoƂajki - MikoƂajki - Poland

81st Collection

Selection of Young lettuce leaves with cheese from The Brycki Family Farm
young radish / young leaves / grat cheese / sesasonal vegetables / peas / beetroot / picles from The Jager Family Farm / chives vinaigrette
Chef Maciej ƻukowski with a team from Dune Beach Restaurant - Mielno - Poland

81st Collection

Hela KƂobucka - MasterChef Junior 2022
Picture was taken druing photosesion for coulinary book.
Pleace: Chefs Tabele by Ernest JagodziƄski / PoznaƄ

80th Collection

Chef Ireneusz Koniuszek in Ryn Castle in a heart of Masuria / North Poland.
Dinner ( main dish )for The Poland Best 100 Restaurants 2022

80th Collection

Master Alon Than / Alon Omakase / Warsaw / Poland:
Oysters with yuzu sauce, perilla blossoms, grated radish and marinated salmon roe

79th Collection

Master Alon Than / Alon Omakase / Warsaw / Poland:
Omakase sushi neta case (neta is box with nigiri toppings)
Yellowtail
Sea bass
Kinmedai
Mowi Scottish salmon
Atlantic mackerel
Perylla
Japanese ginger
Marinated salmon roe
marinated trout roe

79th Collection

Breast of duck with beetroot textures, ginger sour cream, Sicilian orange gel and liver and onion extraction.
Michelin starred Chef - Andrea Camastra, in his new Restaurant „Nuta” / Warsaw.

78th Collection

Interpretation of Polish sour cucumber soup - mackerel glazed with Polish teriyaki, fresh and sour cucumbers extraction, mustard seeds, dill and chive oil.
Michelin starred Chef - Andrea Camastra, in his new Restaurant „Nuta” / Warsaw.

78th Collection

Chef Dariusz Malik / Restaurant "Przystanek Zatoka" / Poland
Wild boar neck with potato gnocchi,mushrooms, celery puree and rosemary demi glace.

77th Collection

Chef Dariusz Malik / Restaurant "Przystanek Zatoka" / Poland
Cheese croquettes salad with figs,beetrot,blackberrys and lemon dressing .

77th Collection

Chef Dariusz Malik / Restaurant "Przystanek Zatoka" / Poland
Mushromm soup with rosemary noodles ,root vegetables a herb oil.

77th Collection

Domenico Stile Michelin Starred Chef in Enoteca La Torre - Rome / Italy.
And The dish:
Pennette di Gragnano with salmon trout sauce, beurre blanc, mezcal gel and black bergamot. Tribute to vodka and salmon.

76th Collection

Domenico Stile Michelin Starred Chef in Enoteca La Torre - Rome / Italy.
And The dish:
Passion fruit mousse with caramelized pumpkin seeds. cocoa cookie sandwich with pumpkin and turmeric ice cream.

76th Collection

In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italy’s culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chef’s characteristic style
Hero on the pleate: ‘Ischitana Style’ John Dory, Savoy Cabbage and Beans

75th Collection

In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italy’s culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chef’s characteristic style
Hero on the pleate: Red Onion Tagliatelle, Foie Gras and Hazelnuts

75th Collection

In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italy’s culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chef’s characteristic style
Hero on the pleate: "Land and iodine"

75th Collection

In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italy’s culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chef’s characteristic style
Hero on the pleate: Cuttlefish Tartare, Lemon and Turnips

75th Collection

This is not an ordinary tartare. Next to sophisticated additions such as grated yolk, paramesan chip, baked garlic aioli or mushroom, there is smoking smoke introduced into the dome. The photo captures the moment of serving the tartar when it is released from under the dome.
Restaurant „Ɓapa NiedĆșwiedzia” / Mrągowo / Poland

71st Collection