FROM MICHELIN KITCHENS TO SERVING CRISPY KOREAN CHICKEN IN GDAŃSK. OLAF DITCHED THE FANCY PLATES BUT KEPT THE OBSESSION. NO WHITE TABLECLOTHS, NO BULLSHIT. JUST SERIOUSLY GOOD CHICKEN.
FROM FINE DINING TO FRIED CHICKEN. WHY?
After years in fine dining, I wanted to serve affordable soul food with Michelin-level attention to detail.
WHAT DID THOSE KITCHENS TEACH YOU?
Put your heart into every dish, whatever the restaurant or concept.
Photo by Adalat NaghiyevCAN YOU SPOT RESTAURANT BULLSHIT INSTANTLY?
Sometimes just from Instagram! But I judge whether it actually affects the food.
WHAT’S HARDER: MICHELIN PLATING OR PERFECT CHICKEN?
Both. Fifteen components are complicated, but unforgettable fried chicken isn’t easy either.
WHAT MAKES KOREAN FRIED CHICKEN AUTHENTIC?
Proper cutting, marinating, resting and cooking. Throwing Korean sauce on chicken isn’t enough.
Photo by Adalat NaghiyevFIRST-TIMER AT CHIX. WHAT’S THE ORDER?
Medium-spicy KFC gochujang, seasoned rice and kimchi or Korean pickles. Korea in one affordable set.
HOW DO NEW FLAVOURS MAKE THE MENU?
Endless tasting and testing until we’re completely confident.
WHY RETURN TO GDAŃSK?
I had a story to tell. I wanted to bring my experience home and create something fresh.
Photo by Adalat NaghiyevONE DISH SURVIVES. WHICH?
The Korean chicken bowl. Seasoned rice, marinated cucumber and crispy chicken thighs glazed in rich sauce.
YOUR SECRET, SLIGHTLY CRAZY MENU IDEA?
Perfect fried chicken wings topped with caviar. Maybe too much for a food hall!
Photo by Adalat NaghiyevSTRIP AWAY THE MICHELIN CV. WHAT DOES CHIX PROVE ABOUT OLAF?
That consistency matters. Deliver incredible flavour every time, pay attention to everything and build genuine relationships with guests.
For Olaf, CHIX isn’t about leaving fine dining behind. It’s about bringing everything he learned back home and making great food accessible to everyone. Same obsession, different plate. And knowing Olaf, those caviar-topped chicken wings might not be such a crazy idea after all.