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Chef Martyna Krowicka fell in love with cooking during her childhood summer visits to Poland where she spent many hours in her grandmothers’ kitchens. She would wake up early to fetch the hen’s eggs and crisp the farm-fresh potatoes baked in the dirt from the night before. Martyna loved working with the Polish classic, soured milk - the raw, unpasteurized milk left to ferment on the counter awakened the breakfast potatoes with a spark of delicious creamy tang.
Krowicka had been sous chef of the acclaimed Ryland Inn along with a stint as sous chef at Empellón Taqueria in the West Village. The New York restaurant is part of the Alex Stupak empire. Martyna brings a wealth of culinary insight and a sensitivity to ingredients.
Martyna’s Polish roots, love of the kitchen, culinary school, plus her professional experiences all led her to the role as Chef de Latour of Restaurant Latour, where her thoughtful approach to food is in line with the wood to table ethos of Executive Chef Anthony Bucco.