Member of the month October 2025: Łukasz Borkowski

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Łukasz Borkowski.

As thanks for being a regular contributor to The Staff Canteen, Łukasz will receive a TSC mug, an item of merchandise from our online store, and be entered into our member of the year 2026 competition.

Originally from Poland, Łukasz moved to the UK at 16 with a clear goal - to become a chef. After learning English and completing his hospitality training, he started as a commis chef in a busy gastropub, working his way up through determination and hard graft.

Over the years, he gained experience in Italian and modern European kitchens, eventually becoming head chef at several venues, including The Lion and Swan and a fine dining restaurant where his team earned their first AA Rosette.

Łukasz added: "After eight months of the grand opening of Lion and Swan, we got our first rosette. That was my first goal achieved - I was proud of my team.”

Now part of the team at Lunar in Stoke-on-Trent, Łukasz continues to push himself creatively, describing this next chapter as an opportunity to refine his style and set new goals.

He said: "It’s a very nice modern place, I can do much more of my style of food and set new goals here. It’s the kind of restaurant where I can really express myself - it’s modern, ambitious, and gives me the freedom to cook the food I believe in.”

To get to know a bit more about Łukasz, we asked him some quick-fire questions to finish.

Name a comfort food that isn’t considered ‘cheffy’ but that you love to eat

“I hate fast food, so you’ll never see me in KFC or McDonald’s. I’d say a cheese toastie or anything simple like that - cheese wraps, fries with herbs and spices… basically anything with cheese!”

What do you like about being a part of The Staff Canteen?

“There’s lots of information and good interviews - you can always learn something new. I like reading about how chefs in different places are doing and how they deal with challenges in the industry. It’s always inspiring.”

What is your proudest career achievement?

“Before it was getting our first rosette, but now what really makes me proud is when customers come out of the restaurant happy, saying the food was great and that they’ll remember it. That’s what matters most to me.”

What is the most important lesson you’ve learnt as a chef?

“Chefs need to understand why they’re cooking something, not just how. Everyone can make tomato soup, but do you know why you’re doing each step? I ask myself that every day - it’s helped me grow more than anything else.”

What are your hopes and plans for the future in hospitality?

“It’s a difficult time for hospitality, so my biggest hope is that people keep going out to eat and supporting restaurants. Personally, I’d love to open my own restaurant one day - maybe in two, five or ten years, I’m not sure. I also want to write my own cookbook; that’s my next goal.”