Marcin Sasin, Chef At Inazia Restaurant
Marcin Sasin Is The Chef At Inazia Restaurant. From The Very Start Of His Career His Passion Has Been Asian Cuisine. In Order To Explore The Flavours And Aromas Of Asia He Travels Regularly To Asia To Visit The Best Restaurants In The Region, As Well As Tasting The Famous Culinary Street Art. In His Career He Has Had The Opportunity To Work With The Best Thai Chefs, Who Have Revealed To Him The Secrets Of The Most Interesting Cuisines Of The World. Marcin Gained His Experience In Thailand, Singapore, China And Korea, And Now He Brings The Best Asian Flavours To Inazia Restaurant In Warsaw By Using The Original Products And Spices Which He Discovered During His Culinary Journeys. In The Menu He Focuses Mainly On Thai, Indonesian, Vietnamese And Chinese Cuisines. Marcin Has Been Involved In Culinary Art For 15 Years And Gained His Experience In Five-Star Hotel Restaurants, Including The Westin Warsaw And The Sheraton Warsaw Hotel, Where He Currently Serves As The Chef At Inazia Restaurant. Marcin Also Works Regularly With Organisations That Promote Organic Food In Europe And Asia. Marcin Sasin Joined The Sheraton, Westin And Bristol Hotel'S Chefs In Leading A Culinary Blog Which Aims To Promote Both A Refined Cuisine And Sharing Of A Passion To Create Culinary Works Of Art.
Selection Of Wines. Robert Mielzynski'S Handpicked Wines
InAzia Restaurant was created to serve traditional cuisine of Asia in a modern way. Now, the culinary experience has been enriched with the best selection of wines handpicked by Robert Mielżyński, famous wine importer and sommelier. Robert Mielżyński out of the sea of anonymous wines has chosen those authentic, of highest quality with no spot for compromise. The idea behind the selection was the variety, but also a successful wine pairing with demanding Asian cuisine, which offers a full spectrum of culinary experiences. From delicate seafood, to the balsamic notes of fish sauce, tamarind and curry. During endless discussions, food and wine tastings, Robert Mielżyński and Marcin Sasin managed to create a composition wherein both the wine and the dish gain. The selection includes a wide range of wines from the Old Continent as well as from the New World.