Due to the warehouse relocation carried out in July, temporary delays in order shipments may still occur. Orders are being processed successively, in the order in which they were placed. We apologize for the inconvenience and thank you for your patience.

Zobacz więcej

Due to the warehouse relocation carried out in July, temporary delays in order shipments may still occur. Orders are being processed successively, in the order in which they were placed. We apologize for the inconvenience and thank you for your patience.

Zobacz więcej

Our experts

The HoReCa industry is changing dynamically – guest tastes are evolving, the importance of design is growing, and technology and sustainability are transforming the way we think about gastronomy. That's why at Fine Dine, we focus not only on products, but above all on knowledge.

On this page, you'll meet our experts – practitioners, advisors, and enthusiasts who have been working with hotels, restaurants, and chefs across Europe for years. They advise on the selection of porcelain, glassware, cutlery, and buffet systems every day. But they also closely observe the market and share their observations on the Fine Dine blog.

Our authors write about:

  • how the catering and hotel market is changing in Poland and Europe,
  • which trends shape the design of tableware and buffet systems,
  • how the art of serving is developing – From plating to culinary storytelling,
  • how choosing the right tableware affects the guest experience and brand identification.

This knowledge is based on real projects, meetings with clients, and hundreds of joint restaurant and hotel openings.

We invite you to meet our experts and follow their publications – it's a source of inspiration for anyone working professionally in the HoReCa industry.

Ernest Jagodziński

Ernest Jagodziński

Ernest Jagodziński - FineDine Brand Ambassador

Ernest Jagodziński is one of the most recognizable Polish chefs. He began his career in the renowned restaurants 99 and Sens, and then took the position of Executive Chef at the prestigious Cucina in Poznań's CityPark. His talent and culinary artistry have been recognized by the Gault guide. Millau, who awarded him the title of "Chef of Tomorrow," and juries of international competitions such as Chefs en Or in Paris and Bocuse d'Or. He is valued in the culinary industry for his ability to combine tradition with modern techniques and attention to every detail.

 

Since 2025, Ernest has served as a FineDine Europe brand ambassador. As a mentor and Fine Dine Plating Masterclass instructor, he shares his experience with professional chefs, emphasizing the value of Fine Dine porcelain, glassware, and top-quality cutlery.

 

His philosophy—respect for the product, humility, and hard work—perfectly aligns with FineDine's mission: to create tableware that combines timeless design with reliable functionality. Ernest himself admits that it is the passion and heart put into work that bring the greatest satisfaction, and the carefully selected tableware is the foundation of an unforgettable culinary experience.

Ernest Jagodziński's LinkedIn profile:

https://www.linkedin.com/

We invite you to cooperate.

Kamil Lenart

Kamil Lenart

Kamil Lenart - CEO of Fine Dine Europe, HoReCa market expert

Kamil Lenart is a leader with over 30 years of experience in the restaurant industry, with years of experience in the development of the HoReCa sector in Poland and Europe. As CEO of Fine Dine Europe Sp. z o.o., he effectively combines a strategic business approach with a deep understanding of market needs and evolving consumer behavior.

From the beginning of his career, Kamil has focused on sustainable brand development, recognizing trends, and implementing innovative product solutions. Today, as president of one of the leading companies supplying the restaurant industry, he shares his knowledge about the directions in which modern gastronomy is heading - both in terms of design and operational efficiency.

Expert in catering market analysis

Kamil has been analyzing changes in the HoReCa sector for years: consumer behavior, new catering models, the development of the hotel market, and the impact of technology and global megatrends on the way catering facilities are designed and run.

In his statements, he combines market data, business intuition, and a practical perspective on the operational realities of restaurants, hotels, and catering companies. His texts help us understand not only what is changing, but also why. and how to effectively prepare for these changes.

New products and development of the Fine Dine portfolio

As the person responsible for the development of the product strategy and positioning of the Fine Dine brand, Kamil actively participates in creating an offer that meets the current and future needs of the industry.

He co-creates the directions of the porcelain, glass, and buffet systems collections, and also introduces new brands and product lines to the market that respond to needs such as:

  • sustainability and ecology,
  • ergonomy and durability in everyday life use,
  • aesthetics and storytelling in modern serving.

Global view, local effectiveness

Thanks to participation in international trade fairs and cooperation with partners from many countries, Kamil has a broad perspective that allows him to predict the development directions of the catering industry.

He believes that the catering of the future is a combination of experience, aesthetics, and responsibility – and the supplier's role does not end with the product, but begins with understanding the context in which the product will be used.


Kamil Lenart's profile on LinkedIn:
♦ https://www.linkedin.com/

Michał Matuszczak

Michał Matuszczak

Michał Matuszczak – food service supply expert, sales leader 

Michał Matuszczak has been developing and supporting the professional food service supply market for over 20 years. He has been associated with Fine Dine Europe sp. z o. o. as a sales strategy expert for 10 years – and his experience, product knowledge, and ability to guide clients through the entire investment process have made him one of the most valued experts in the HoReCa industry.

He specializes in comprehensive consulting for hotels, restaurants, and catering companies – both at the opening stage of the facility and during its subsequent operation. His daily work involves not only sales, but above all, designing the guest experience by selecting porcelain, glassware, cutlery, and buffet systems perfectly suited to the gastronomic concept.


???? Projects in Poland and Europe

Over the years, Michał has participated in the implementation of dozens of prestigious investments, collaborating with clients in Poland and abroad. Key projects he has led include:

  • Mövenpick Balaland Resort Lake Balaton (Hungary) – consulting and full furnishing of a five-star hotel,
  • Hotel Westin Dragonara Resort (Malta) – comprehensive furnishing of the restaurant and buffet areas,
  • Hotel Mercure Szczyrk (Poland) – buffet, conference, and restaurant areas,
  • Calisia One Complex (Kalisz) – including the Hampton by Hilton hotel and a restaurant in a historic courtyard.

These projects required not only extensive knowledge of products and trends, but also the ability to collaborate with architects, chefs, and investors at every stage of the process.


Product knowledge and working with premium brands

He has specialist knowledge of porcelain, catering glassware, cutlery, bar equipment, and buffet systems. Attention to detail is key to his approach. The thickness of the plate, the shape of the glass, the type of finish, or the angle of the cutlery can significantly influence a guest's perception of a dish.

In his work, he focuses on flexibility and creating tailored solutions – combining the Fine Dine brand with elements from renowned manufacturers such as Churchill, Rona, Porland, and Hamilton Beach. In many projects, he acts as an intermediary between the client and the manufacturer – helping to create lines dedicated to specific concepts.


Tenders, Strategy, Partnerships

One of Michał's important areas of activity is tender projects. He has coordinated, among others, Comprehensive handling of the tender for the supply of F&B equipment for the largest hotel chains in Europe. The key to success was not only the product base, but also the ability to manage complex logistics, understanding local needs, and communicating with partners.

When working with clients, the company focuses on relationships—based on trust, advice, and collaborative solution design. He knows the realities of operational work in the catering industry and understands that good equipment is not a cost, but an investment in quality and brand consistency.


Vision for the HoReCa Industry

Michał actively follows catering trends, regularly attends industry trade shows, and educates customers on the aesthetics and functionality of equipment. In his opinion, the coming years will bring a further increase in the importance of design in food serving, the development of modular buffet systems inspired by nature, and a stronger emphasis on sustainability.

Guests today expect more than just a well-prepared dish – they want a story, emotion, aesthetics. Our task as suppliers is to help tell this story through tableware, textures, and forms. Michał emphasizes.

Michał Matuszczak's profile on LinkedIn:

linkedin.com/in/michał-matuszczak

We invite you to cooperate.

Max Warno

Max Warno

Max Warno – Bar Expert, Bar Project Manager

Max Warno has been involved in the restaurant industry for over 30 years, and his professional path stems from the classic bartending school. Today, he combines practical experience with design expertise – at Fine Dine Europe Sp. z o.o., he is responsible for the development and coordination of bar projects as the Bar Product and Project Manager.

Max supports investors, restaurant owners, and operators in creating bar spaces that are not only functional but also tailored to the character of the venue. He advises on both openings and modernizations, providing comprehensive support – from concept, through technology selection, to the finished project.

Practical advice and design with the bartender in mind

Max prepares technological designs for bars every day or collaborates with architects, interior designers, and project contractors. Thanks to his many years of bartending experience, he can look at a project through the eyes of the person who will be working behind the bar – paying attention to equipment setup, logical workflow, appropriate working heights, and intuitive zone layout.

Together with architects, he creates solutions that combine interior aesthetics with high usability. If necessary, he independently prepares technical drawings and recommends optimal equipment and cabinet layouts. He always looks for solutions that are durable, easy to maintain, and comfortable in everyday use – regardless of the scale of the establishment.

A comprehensive approach: from accessories to cocktails

Max doesn't limit himself to furniture design and bar layout. He also advises on the selection of bartending accessories – such as shakers, measuring cups, muddlers, and bar spoons – helping to assemble a set appropriate for the establishment's profile and level of specialization. He also supports clients in determining what types and quantities of glassware will be needed – From classic highball glasses to cocktail glasses and short old-fashioned glasses.

As a mixology practitioner and enthusiast, Max also eagerly supports bar owners and managers in creating cocktail menus. He recommends cocktails that surprise guests with their form and flavor, and at the same time can be quick and easy to prepare using the right equipment—e.g., juicers, blenders, or mixers. His goal is always to balance service quality with the efficiency and ergonomics of the team's work.

Selection of cooling and production equipment

An important element of Max's consulting is the selection of appropriate ice makers and flakers. He helps clients match the equipment to their actual needs, resulting from the size of the bar, the type of beverages served, and the team's work style. He considers both aesthetic aspects of the ice (its shape, size, transparency) and practical aspects – production speed, ease of cleaning, and availability of supplies during peak operating hours.

OXYGEN System – Practice, ergonomics, flexibility

One of Max's signature designs is the OXYGEN bar furniture collection – a modular system designed to flexibly adapt to the diverse needs of catering establishments. The furniture was created in collaboration with bartenders from around the world and allows for the combination of refrigeration, cleaning, and production technologies in one cohesive workspace.

Proven technologies, top brands

Max relies on practical and proven hardware solutions in his designs. He uses products from renowned brands such as Barmatic, Hamilton Beach Commercial, Bar Up, and Barfly – including, among others, Blenders, ice makers, accessories, cooling stations, and supply systems. He selects them individually for the type of establishment, work style, and desired functionality of the bar.

We invite you to cooperate

Max Warno invites you to cooperate with:

  • Investors and restaurant operators – who are looking for comprehensive support in designing a bar from A to Z,
  • Bar managers and head bartenders – who want to create a workspace that meets the real needs of the team,
  • Architects and interior designers – who expect reliable technological support, layout consultation, and assistance in selecting the right equipment and technologies.

If you're planning to create a bar that performs as well as it looks, take advantage of Max's knowledge and experience. For him, every project is a combination of craftsmanship, technology, and positive energy.

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