Marysia Paszkowska

Over seventeen years behind the stove has a way of sharpening more than just your knife skills. It shapes your instincts, your resilience, your sense of who you are. For me, being a chef was never about chasing fame—it was about chasing flavor, chasing moments, chasing that look on someone’s face when they taste something that hits home.

I spent 15 of those years at Monachyle Mhor Hotel, a place that’s more than a kitchen—it’s a crucible. Fine dining at Mhor wasn’t just about precision; it was about heart. Day after day, season after season, we cooked with what the land gave us. We knew our farmers, our foragers, our fishmongers by name. That mattered. Still does.

The journey wasn’t always glamorous. It was 16-hour days, burnt arms, and the relentless pursuit of perfection. But it paid off—not just in plates well served, but in milestones that reminded me I was on the right path.

In 2013, I stepped into the pressure cooker that is MasterChef: The Professionals and made it to the quarterfinals. It pushed me to the edge, tested every skill I’d honed over the years, and proved I could hold my own among the best. Then came the British Culinary Federation’s Chef of the Year, where I reached the semifinals. After that, I became a finalist in the YBFs (Young British Foodies) Chef of the Year in London—a moment that felt like a nod from the industry itself.

But awards are just chapters. The real story lives in the fire and rhythm of live service, the high of a wedding executed flawlessly, the intimacy of a private cooking demo where it’s just you, the food, and a table full of people about to be surprised. I’ve cooked in all corners—festivals like Mhor Fest, wine safaris, foraging classes, private events, and everything in between. No matter the setting, the mission stays the same: cook with purpose, serve with soul.

Being an award-winning chef is a line I never take lightly. I earned that reputation through consistency, through pushing limits, through showing up every single time it mattered. Whether I’m running a high-stakes service or leading a group into the woods to forage wild garlic, I bring everything I’ve got.

Now, I’m stepping into a new chapter—as Executive Head Chef at the Lodge on Loch Lomond. It’s a place with breathtaking views and a rich sense of place, and I see huge potential in the food. My mission is clear: elevate the menus, inject real identity into the dishes, and let my years of experience—both in fine dining and wild event cooking—reshape what dining on the loch can be.

Because food isn’t just what I do. It’s who I am.