Bartosz Szynaka is the Executive Head Chef at The Rex, Manchester, bringing a career shaped by some of the world’s most distinguished hospitality environments. His experience spans prestigious five-star and six-star establishments, including The Lowry Hotel in Manchester, Conrad Dublin, and the Isle of Eriska Hotel in the Scottish Highlands. A particularly formative chapter came during his time aboard Crystal Cruises in the Bahamas, where he worked to international standards globally.
His relationship with food began with a love of eating. Raised on traditional Polish home cooking, his culinary outlook expanded significantly after moving to the UK, where he encountered the full breadth of global flavour, from the aromatic complexity of Indian cuisine and the depth of Asian cooking to the theatre of classical French technique. He cites Paul Bocuse as his greatest culinary influence, and French cookery remains central to his approach.
At The Rex, his cooking philosophy, modern, diverse, and seasonal, defines the menu across the hotel’s food and beverage offering. Each dish brings together seasonal British produce and global influences, executed with exemplary technique, intent, and the belief that consistency, preparation, and attention to detail are what ultimately separate good from great.
Your culinary journey has taken you from the Scottish Highlands at the Isle of Eriska Hotel to the Bahamas aboard Crystal Cruises, and through distinguished properties including Conrad Dublin and The Lowry Hotel here in Manchester. Looking back, which of those experiences proved most formative in shaping the chef and leader you are today?
“Without question, my most formative experience was working aboard a six-star ultra-luxury cruise line. I joined as a Sous Chef in the main galley, and it was there that my understanding of culinary excellence was completely redefined. The majority of the Chef de Cuisines and Executive Chefs I worked under were German and Austrian, many with Michelin-starred backgrounds. Their passion, discipline, and relentless pursuit of perfection were unlike anything I had encountered before. Every aspect of the operation from planning and preparation to execution and service was approached with absolute precision. Nothing was left to chance.
“What impressed me most was that these standards extended far beyond the food itself. The level of cleanliness and organisation was extraordinary. The kitchens were maintained with such meticulous care that the walls and floors were often spotless enough to reflect light like a mirror. To this day, I have never seen that level of operational excellence replicated in any land-based kitchen.
“Working in that environment was both demanding and incredibly motivating. The expectations were uncompromising, but if you demonstrated commitment, resilience, and a willingness to embrace their philosophy, these chefs would invest in your development. They didn’t just teach culinary techniques they instilled discipline, professionalism, and pride in every detail of the craft. If you were prepared to embrace their vision and standards, they would mould you into a stronger chef and leader.
“The impact of that experience was such that, upon completing my contract, the Corporate Chef offered me the opportunity to join the opening team of a groundbreaking new vessel the world’s first luxury expedition icebreaker yacht, Crystal Endeavor. It was a once-in-a-lifetime opportunity and remains one of the proudest moments of my career.
“We joined the project while the ship was still under construction in the shipyards of Stralsund, Germany, working alongside the wider team as the vessel took shape. From building kitchens and operational systems from the ground up to preparing for launch, it was an extraordinary challenge that demanded adaptability, teamwork, and meticulous planning. We then embarked on the maiden voyage programme around Iceland, welcoming approximately 200 guests every week over a four-month period. Operating at the highest luxury standards in one of the world’s most remote and demanding environments was both exhilarating and intensely challenging. Every day brought new logistical and operational demands, but it was also an experience that forged lifelong memories and invaluable lessons.
“Looking back, those years at sea shaped not only the chef I became, but also the leader I am today. They taught me that excellence is not achieved through occasional brilliance; it is the result of consistency, preparation, attention to detail, and an unwavering commitment to standards. The experience moulded me into a stronger, more disciplined professional, and remains the greatest and most challenging chapter of my culinary journey.”
You describe your cooking style as modern, diverse, and seasonal, and cite Paul Bocuse as your greatest influence. French classical technique sits at the heart of his legacy. The menu you have created at The Rex draws on everything from Indian spicing to umami-rich Asian flavours. How do you bring those influences together, and where does that creative confidence come from?
“For me, it comes from a genuine love and respect for all cuisines rather than focusing exclusively on one culinary tradition. While French classical technique provides the foundation of my cooking, I have always been fascinated by the flavours, ingredients, and cooking philosophies of different cultures around the world.
“Having worked internationally and travelled extensively throughout my career, I’ve been fortunate to experience a huge variety of cuisines firsthand. Each one has taught me something valuable, whether it’s the complexity of Indian spices, the depth of umami found in Asian cooking, or the precision and discipline of classical French cuisine.
“When creating a tasting menu, I don’t see those influences as separate identities competing with one another. Instead, I see them as tools that can work together to create something exciting and memorable. A carefully balanced menu that draws inspiration from different culinary traditions can take guests on a journey, with each course offering a new flavour profile, texture, or sensory experience.
“The creative confidence comes from understanding the fundamentals first. Once you have a strong technical foundation, you can begin to explore and combine influences in a way that feels natural and authentic. The goal is never fusion for the sake of it, it’s about creating harmony on the plate and delivering an experience that surprises, excites, and keeps guests engaged from the first course to the last.
“I love seeing guests discover unexpected flavour combinations. When a menu takes them through different influences and emotions, their palate is constantly evolving throughout the meal. That’s when dining becomes more than just eating, it becomes a journey, and that’s what I strive to create at The Rex.”
The Rex reopened this April with dining and drinking experiences across three distinct spaces: Reign, Reserve, and Treasury within the original bank vaults. Each one has its own feel and its own purpose. How did you approach creating a food offering that works beautifully across all three?
“The starting point was recognising that each space has its own identity, its own guests, and its own purpose. While the concepts differ, we approach every outlet with the same level of care, attention, and ambition. There is no hierarchy when it comes to quality, every guest deserves an exceptional experience, regardless of where they choose to dine.
“When developing the food offering, it’s essential to understand both the guest and the environment. The menu has to feel authentic to the space while meeting the expectations of the people using it.
“For Reign, our focus is on delivering a refined dining experience that reflects the elegance of the setting. Alongside our fine dining menu, we have developed an elevated afternoon tea offering that combines classical foundations with modern creativity and seasonal ingredients.
“Reserve has a very different energy. Here, the emphasis is on contemporary dining trends, with a menu centred around sharing plates and bold, well-executed flavours. It’s designed to be social, relaxed, and engaging, allowing guests to explore a variety of dishes and flavour combinations throughout their visit.
“For Treasury and our events offering, the priorities shift again. Large-scale events require menus that are substantial, memorable, and consistently delivered at volume. We focus on generous dishes with bold flavours that create impact while ensuring every guest receives the same high standard of quality and presentation.
“Although each space has its own personality, the common thread running through all three is our commitment to exceptional ingredients, strong flavours, and a memorable guest experience. The challenge and the enjoyment comes from creating distinct culinary identities while maintaining a consistent standard of excellence throughout The Rex.”
From the 2 AA Rosette tasting menu through to the afternoon tea programme and the Saturday Piano Sessions, Reign has established a range of dining experiences that appeal to very different occasions and different guests. What is the thinking behind offering that breadth and what is it that makes each experience distinctly The Rex rather than something guests could find anywhere else in the city?
“The thinking behind it is quite simple: guests are looking for different experiences depending on the occasion. Some may be celebrating a special milestone and looking for a refined tasting menu, while others want a relaxed afternoon tea with friends or an enjoyable evening with great food, drinks, and live music. We wanted to create experiences that cater to those different moments while maintaining the same commitment to quality throughout.
“What makes each experience distinctly The Rex is the combination of carefully designed menus, a unique atmosphere, and, most importantly, our people. The food is created with attention to detail, seasonal ingredients, and a clear sense of identity, but great dining is about far more than what is on the plate. The character of the building, the energy within each outlet, and the overall guest journey all play an important role. Whether guests are joining us for a tasting menu, afternoon tea, or our Saturday Piano Sessions, there is a sense of occasion and warmth that runs through every experience.
“Above all, it is our team that truly brings The Rex to life. Exceptional hospitality cannot be manufactured. The passion, professionalism, and genuine care shown by our staff create memorable experiences that guests remember long after they leave. You can find great food in many places, but it is the combination of outstanding cuisine, atmosphere, and authentic hospitality that makes The Rex unique.
“Our goal is for guests to leave not only remembering what they ate, but also how they felt while they were here. That is what turns a meal into an experience and what sets The Rex apart.”
The whisky tasting experience at The Rex takes guests through a curated selection including Scapa, The Glenlivet, Aberdour, and Chivas, with each pour accompanied by its own story. Beverage programming of this kind sits some distance from the kitchen. How involved are you in developing experiences like this, and how important is it that food and drink tell a joined-up story across the whole hotel?
“Although experiences such as our whisky tastings sit outside the traditional boundaries of the kitchen, I believe food and beverage should never operate in isolation. At The Rex, the General Manager, Food & Beverage Manager, and I work very closely together to develop experiences that feel cohesive and memorable for our guests.
“These events are incredibly important to us because they provide an opportunity to showcase the very best of what we do. Whether it’s a whisky tasting, a paired dining experience, or a special event, it allows every department to demonstrate its expertise, creativity, and passion for hospitality.
“From a culinary perspective, I am always interested in how food can complement and enhance the wider experience. The goal is to create a journey where the food, drinks, atmosphere, and storytelling all work together seamlessly. When those elements are aligned, guests don’t just enjoy a meal or a tasting they enjoy an experience that feels unique and thoughtfully curated.
“For us, these events are a chance to raise the bar, challenge ourselves creatively, and showcase the skillset of our entire team. They allow us to present our finest products, our highest standards of service, and our shared commitment to delivering something truly special.
“Ultimately, that’s what luxury hospitality is about. It’s not simply serving great food or exceptional drinks independently, it’s creating a joined-up experience where every detail contributes to a memorable story for the guest.”
Behind striking vault-like doors, Reserve opens across three wings, each with its own outdoor terrace overlooking Manchester’s skyline. It is one of the most distinctive rooftop settings in the city. What does the experience offer that sets it apart, and how do you approach ensuring the food feels every bit as premium as the surroundings?
“Reserve offers guests something truly special, a stunning rooftop setting with panoramic views across Manchester, combined with a vibrant and contemporary dining experience. The atmosphere is relaxed yet sophisticated, making it the perfect destination for everything from casual gatherings to special occasions.
“From a culinary perspective, our focus is always on seasonality and creating dishes that complement both the setting and the way people want to dine today. We pay close attention to emerging dining trends and guest preferences, and there is a clear demand across the city for high-quality small plates and sharing-style dining experiences.
“With that in mind, we have recently launched our summer menu, which places an even greater emphasis on lighter, fresher dishes that are perfect for enjoying on the terrace.Seasonal salads such as our Super Salad and Burrata with torched peaches showcase vibrant summer produce, while our wider small plates offering allows guests to mix, match, and explore a variety of flavours throughout their visit.
“For me, ensuring the food feels every bit as premium as the surroundings is about more than presentation. It’s about using exceptional ingredients, delivering bold and balanced flavours, and creating dishes that feel relevant to both the season and the setting. The rooftop views may initially draw guests in, but our aim is for the food to be just as memorable as the experience itself.
“When great food, exceptional service, and an outstanding location come together, you create something far more powerful than any one element on its own. That’s what we strive to achieve at Reserve every day.”
Food and beverage has become far more central to how hotels define themselves and connect with guests. From your view, what do you think has driven that shift, and how have you approached building a premium food and beverage offering that people want to visit in its own right?
“I think the biggest driver behind that shift is that today’s guests are looking for experiences rather than simply a place to stay. Food and beverage has become one of the most powerful ways for hotels to express their identity, create memorable moments, and build a connection with both hotel guests and the local community.
“In the past, restaurants and bars within hotels were often seen as supporting amenities. Today, they are destinations in their own right. Guests are far more knowledgeable, adventurous, and discerning when it comes to food, and they actively seek out venues that offer something unique, whether that’s exceptional cuisine, innovative drinks, a distinctive atmosphere, or a combination of all three.
“My approach has always been to create food and beverage concepts that people would choose to visit even if they weren’t staying at the hotel. That starts with understanding the market, staying aware of dining trends, and most importantly, creating experiences that feel authentic rather than forced.
“At The Rex, we’ve focused on building distinct experiences across our different outlets while maintaining the same commitment to quality throughout. Whether it’s a refined tasting menu in Reign, contemporary small plates at Reserve, a whisky tasting experience, or a large-scale event in Treasury, each offering has its own identity but shares the same standards, attention to detail, and focus on guest experience.
“Of course, great food is only one part of the equation. The atmosphere, design, service, and storytelling are equally important. Guests remember how an experience made them feel, and that’s why we place such a strong emphasis on hospitality. Our team plays a huge role in bringing the concepts to life and ensuring every guest feels welcomed and valued.”
Many of the qualities that make a great kitchen also make a great business. What does your approach to preparation and standards look like behind the scenes, and what is the one lesson from running a kitchen at this level that you think applies just as well outside of it?
“The one lesson from running kitchens at this level that applies equally well outside of hospitality is that culture drives performance. You can have the best products, the best equipment, and the best ideas, but without the right people and the right mindset, you will never achieve your full potential.
“Throughout my career, I have been fortunate to work with leaders who demanded the highest standards while also investing heavily in developing their teams. That taught me the importance of creating an environment where people take pride in their work, support one another, and share a common vision. When a team is aligned behind a clear goal, extraordinary results become possible.
“Whether in a kitchen, a hotel, or any business, the principle remains the same: success comes from doing the small things exceptionally well, every day, even when nobody is watching. That commitment to consistency is what ultimately separates good from great.”