CHEF MARTYNA

CHEF DE CUISINE | MARTYNA KROWICKA

CRITICALLY ACCLAIMED AND BAD A**.

Martyna, joins longtime mentor, Chef Anthony Bucco and respected restauranteurs Frank and Jeanne Cretella as they position Felina brand.  Engaging hospitality inspired culinary & beverage programming and striking modern but intimate restaurant spaces define the core values of this forward-thinking restaurant.

Chef Krowicka’s humble yet refined approach to menu development and execution pairs perfectly with the restaurants; craft cocktails, biodynamic wines and beer programming.

Martyna, began her career at the critically acclaimed Uproot in Warren, NJ, after finishing her culinary education at the French Culinary Institute.  Always with an eye towards improving on her skill and knowledge, she spent time with notable chef John Mooney at Bell Book and Candle in NYC’s West Village.  John a strong proponent of the small family farm, was instrumental in bringing the roof top farming technology to the NYC market.  Chef Krowicka, elected to come back to NJ to open the historic Ryland Inn, as its Sous Chef and was a part of the team that received the only 4-star review in the last 15 + years from NJ Monthly.  From the Ryland Inn, Martyna elected to take on a new challenge in NYC, this time with James Beard Award winning Alex Stupak and served as his sous chef at Empellón.

In June 2015, Martyna accepted the role of Chef d’ Latour at the iconic Restaurant Latour at Crystal Springs Resort, in Hamburg NJ.  Under her sharp guidance the restaurant reached great heights of success and multiple accolades, culminating with a rising star nomination from the Garden State Culinary Awards Association!

Martyna, is a pioneering female chef with a strong voice in NJ food culture and that is a credit to her meaningful connections with both her team and guests.  Respectful of her roots, she continues to succeed and impress.

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