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He began his catering career at the stylish Jan III Sobieski Castle in Rzucewo , where he fell in love with cooking and made sure he made the right decision in choosing the direction of his professional future.
He spent the next few years in Sopot, creating the very prestigious Villa Sedan restaurant from scratch. From this restaurant he went to Hotel Nadmorski**** in Gdynia where he developed professionally as a Chef. After 5 years, he decided to leave the Tri-City to prepare for the position of Executive Chef at the famous Boutique Hotel Blow Up Hall***** in Poznan. There he began the creation of a new culinary trend, Modern Polish Cuisine, to which he remains faithful to this day.
He went from Poznan to a restored 14th-century castle in the Masurian region of Gizycko, which was turned into a Hotel St. Bruno**** As an Executive Chef. His last place of work before returning to his native Tricity was Grand Hotel Tiffi***** in Ilawa as Executive Chef.
After returning to his beloved Tricity, he started working as Executive Chef at Szafarnia 10 Restaurant in Gdansk. After Szafarnia 10, he took the position of Executive Chef at Hotel Hafffner***** in Sopot.
The next place of his culinary adventure was a restaurant he signed with his name “Chmielna by Grzegorz Labuda” in Gdansk.
“Delicacies of the nobility”.
“Homemade Pashtun”.
“Unusual Dinners”.
“Roasting rolls, chops and other meat fantasies”.
“Best Christmas Recipes”.
“Exquisite Polish Cuisine” co-author of the book published under the patronage of Mrs. President Anna Komorowska
During his work, he cooked, among other things:
During the Polish-Ukrainian summit (A. Kwasniewski – V. Yushchenko)
During George Bush’s visit to Poland
During the summit of European G6 leaders
For Miss World finalists
During Al Gore’s visit to Poland
During the Polish Presidency of the EU.
Twice nominated for the Culinary Oscar
Honored by the Gault & Millau yellow guide in the category of Chef of the Northern Poland region
Juror, coach, and at the same time winner of many national culinary competitions including the Polish Culinary Cup
Winner of the Wine and Food Noble Night competition – the prize was training at Ecole de Cuisine Alain Ducasse in Paris, one of the most renowned culinary schools in the world