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I am a chef for whom the look of a dish is as important as its taste. I also think that cooking should be local and practical.


My education is at the roots of my approach to cooking – I have studied design and painting at the Academy of Fine Arts in Krakow. That is why the form and colours are such an important part of my cooking style.

Since 2013 I have completed dozens of culinary projects. I worked as a chef

in the Nowe Miejsce restaurant, and in 2017 I launched the GADO catering brand. This catering company is different than the rest as every time it offers an individual and
innovative experience.


My style of cooking does not carry any theme or attachment to one technique or type of cuisine. However, on many occasions you will notice my changing fascination  with regional cuisines.


Currently, I am sharing my year and my professional life between in Argentina and Poland.

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“One of the most appreciated Warsaw catering companies, known not only for its delicious dishes but also for beautiful [photos], as if straight from Instagram,” – Vogue Polska wrote.


GADO catering was founded in 2017. In the past three years it handled
over 981 company and private events, during which 210,000 dishes were served to more than 40,000 people. Every month, at least a dozen or so new dishes are added to the menu.


After years of being head chef at GADO catering, in 2022 I became executive & creative chef.

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My first hands-on culinary experience in my role was back in 2010, during weekend breakfasts prepared at the popular    Warsaw-based Wrzenie Świata bookstore.


In 2012- 2015 the created Made with love brand served craft dishes made from the best local
vegetables and fruits. Shortly after its launch I created the Urban Market, probably the first in Poland cyclical foodie event. In 2016-2017 I worked as a chef in Nowe Miejsce at the Warsaw Teatr Nowy theatre. GADO catering was founded just after that.

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guest chef

I adore working in this role, as it allows to exchange experiences and is incrediblymotivating.   

I usually engage in such projects in the summer.


In 2020 I prepared an
Asian-themed menu for one of the Warsaw bars. In the summer of 2019 I was a resident at the Krakow-based Żongerka restaurant and wine bar, and around the same time in 2017 and 2018 I worked in Shoku, an Asian pop-up restaurant at the
Night Market in Warsaw. In 2017 I also engaged in a summer project together with Dogidog, in addition to many other smaller projects.

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The workshops date back to the times of my culinary blog, which I wrote in 2009- 2011. My readers literally made me, in a way, organise the first workshop.


Today, I no longer do it too often – only when I have something important to say, and the is a
group of curious individuals who are keen to broaden their knowledge.


I have organised workshops, among all, for Tefal, Audi, Volvo, the CookUp cooking studio
and many individual clients.

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food styling

I always felt that food styling blends in naturally with my approach to cooking, which
affects both the sense of smell and sight. I work with corporate clients only when the idea behind their project is linked to nature and environment protection.


I styled food for photo shoots organised by, among all, leading Polish culinary magazines,
such as Smak, Usta, Kukbuk, Carrefour and Ikea brands, as well as for video clips and photo shoots of fashion brands.

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