Edward
Trzeciakiewicz
đ”đ± Poland
41
Selected photos in 2024
38
Selected photos in 2023
TOP5 photographer in 2024
TOP10 photographer in 2023
With us
4 years
Studio Name
GOOD LOOKIN FOOD
Award trophies
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:
MichaĆ Soliwoda
Hotel MikoĆajki - MikoĆajki - Poland
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
Hela KĆobucka - MasterChef Junior 2022
Picture was taken druing photosesion for coulinary book.
Pleace: Chefs Tabele by Ernest JagodziĆski / PoznaĆ
Chef Ireneusz Koniuszek in Ryn Castle in a heart of Masuria / North Poland.
Dinner ( main dish )for The Poland Best 100 Restaurants 2022
Master Alon Than / Alon Omakase / Warsaw / Poland:
Oysters with yuzu sauce, perilla blossoms, grated radish and marinated salmon roe
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
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 âNutaâ / Warsaw.
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 âNutaâ / Warsaw.
Chef Dariusz Malik / Restaurant "Przystanek Zatoka" / Poland
Wild boar neck with potato gnocchi,mushrooms, celery puree and rosemary demi glace.
Chef Dariusz Malik / Restaurant "Przystanek Zatoka" / Poland
Cheese croquettes salad with figs,beetrot,blackberrys and lemon dressing .
Chef Dariusz Malik / Restaurant "Przystanek Zatoka" / Poland
Mushromm soup with rosemary noodles ,root vegetables a herb oil.
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.
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.
In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italyâs culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chefâs characteristic style
Hero on the pleate: âIschitana Styleâ John Dory, Savoy Cabbage and Beans
In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italyâs culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chefâs characteristic style
Hero on the pleate: Red Onion Tagliatelle, Foie Gras and Hazelnuts
In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italyâs culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chefâs characteristic style
Hero on the pleate: "Land and iodine"
In the Pantheon Iconic Rome Hotel is restaurant Idylio by Apreda ( Michelin starred restaurant )
where Farncesco Apreda one of most brilliant talents on Italyâs culinary scene show me Italian roots and elegant oriental influences: these are the hallmarks of this chefâs characteristic style
Hero on the pleate: Cuttlefish Tartare, Lemon and Turnips
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 âĆapa NiedĆșwiedziaâ / MrÄ
gowo / Poland