EXPERIENCE

Many different stops, decisions, and people I've met along the way have led me to where I am now. Although it's difficult to describe the entire journey, I share the most important parts that have shaped me into the pastry chef and chocolate master I am today.

Life in London rewarded me with the opportunity to join the team of the Michelin-starred restaurant 'Trinity.' Shortly after, I received an offer from Claude Bosi to become part of the brand-new restaurant 'Claude Bosi at Bibendum'.

Working there was full of challenges. Demanding, educational, and requiring 100% effort and complete dedication, but it was all worth it. Just six months after opening, we were awarded two Michelin stars.

Once you begin the Michelin star journey, it's hard to stop. So, when I received an offer from Nelson Barros, a well-known pastry chef in the UK, to work together at 'Angler'. a restaurant of the 'South Place Hotel', and aim for a second star, I didn't hesitate to accept.

As a teenager, I already knew that my place was in the kitchen. I was born in a family that loved cooking, and my parents constantly encouraged me to choose a career as a chef. Following their advice, I began my journey at Klaipėda's Tourism School. While studying there, I won my first competition for Best Chef.

However, I didn't stay in Lithuania for long. I went for an internship at the two-Michelin-star restaurant 'MAAEMO' in Oslo, and a year later, I began studying at the Michelin Chef Course in London.

It was during these studies that I met Claude Bosi, the chef of 'Hibiscus', who became one of my most important mentors.

Nelson Barros became an incredibly important part of my journey in the world of gastronomy.

Together with him, I embarked on one of the biggest tests of my knowledge and experience—competing in the British TV show 'Bake Off: The Professionals'. We performed successfully, reaching the final and gaining attention.

Later, my list of competitions and championships grew further. In 2019, I represented the UK and Ireland in the semifinals of the C3 Valrhona competition in Paris.

Soon after, I joined the team at 'Cakes and Bubbles by Albert Adrià' and became the Pastry Sous Chef. My final stop in London was at 'Core by Clare Smyth', a three-Michelin-star restaurant.

During the third lockdown, one of the world’s most renowned chefs, Clare Smyth, decided it would be beneficial to offer takeaway meals. Her idea was a tasting dinner that customers could complete and serve at home by following instructions and video guides.

Since they were lacking a pastry chef with experience in chocolate, I became part of the project and took on the task of creating chocolate Bon Bon candies.

Just before returning to Lithuania, pastries and bread also appeared in my journey. At one of the best bakeries in London, 'Arome', I honed my skills in making laminated pastries and gained knowledge that is now irreplaceable in developing my own dessert shop, 'Sweet Moon'.

Since 2021, my daily life runs in the restaurant 'Arrivee' in Kaunas and its dessert shop. Being one of the owners here gives me the opportunity to bring all my creative ideas to life and pursue long-held ambitions.

Together with my team, we create both exclusive desserts for the restaurant and masterful baked goods. We participate in competitions and championships in Lithuania and abroad, and just recently, we received a Michelin recommendation, made it to the list of 30 Best Restaurants in Lithuania, and were rated 90/100 by the Falstaff guide (#9 in Lithuania).