Leonardo Limited Edition has revealed a new identity for its Manchester property as Hotel Gotham becomes The Rex. At the centre of the UK hotel’s evolution is Executive Head Chef Bartosz Szynaka, who is leading its refreshed F&B direction.

His culinary approach is defined by precision, intent and a strong focus on British produce, with each dish designed to be narrative-led and carefully composed to leave a lasting impression. Driven by a deep passion for food, Sznyaka is shaping a dining philosophy at The Rex that goes beyond menu development and instead reimagines the overall guest experience through storytelling on the plate.

The hotel’s main restaurant, Reign, currently holds two AA Rosettes, while Reserve, a private members’ club with outdoor terraces overlooking the Manchester skyline, forms a significant part of the property’s offer.

In our interview, Szynaka discusses his plans for The Rex, the thinking behind its culinary direction and how the team hopes to encourage repeat visits from both hotel guests and local diners.

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When did you first fall in love with cooking?

My passion for cooking really began after moving to the UK. The diversity of the restaurant scene and the exposure to so many different cuisines inspired me to explore the craft on a deeper level. Seeing the creativity, culture and standards within the industry motivated me to keep learning, improving and building a career in hospitality.

How would you describe your culinary style?

I would describe my culinary style as flavour-driven with a strong global influence. I enjoy taking inspiration from different cuisines and cultures, combining techniques and ingredients in a way that creates bold, balanced and memorable dishes. My approach is focused on delivering depth of flavour while keeping the food refined, approachable and true to the quality of the ingredients.

What is your culinary vision for the menu at The Rex?

We’re the first team for this new menu so we are very excited to deliver the finest guest experience in every outlet, whether it is a five-course tasting menu, a wedding or just casual small plates in the Reserve.

What is the most important lesson you’ve learned during your career?

The biggest lesson I’ve learned during my career is that success comes from discipline and teamwork. Staying focused, consistent and maintaining high standards is essential, but equally important is working with a strong team where communication, trust and mutual support drive the best results.

What are the biggest challenges faced by the hospitality sector at the moment and how are you tackling them?

Finding and retaining people who are truly committed to the craft. The younger generation often looks for faster career progression and can underestimate the level of dedication, discipline and passion this industry requires.

I’ve been fortunate to build an amazing team with strong characters and a shared work ethic. Many of them followed me from my previous workplace, which says a lot about the trust and culture we’ve created together. I focus on leading by example, creating a positive environment and investing in people so they feel motivated to grow within the industry.

Which chefs have inspired you?

Two chefs who have greatly inspired me are Paul Bocuse and Thomas Keller, each for very different reasons. Paul Bocuse inspired me through his incredible skill, discipline and the standards he brought to classical cuisine. His influence on modern gastronomy and his dedication to excellence continue to set a benchmark for chefs around the world.

Thomas Keller, on the other hand, inspires me for his approach to leadership and people. Beyond his exceptional cuisine, I admire the way he builds strong teams, mentors young chefs and creates a culture based on respect, professionalism and continuous improvement.

What is your approach to sustainability in your cooking?

Sustainability is something I take very seriously in the kitchen. For me, it’s about respecting the product, minimising waste and making responsible choices without compromising quality.

I focus on using seasonal ingredients, working closely with trusted suppliers and ensuring we maximise every product we bring into the kitchen through careful planning and creativity. Reducing food waste is a big priority, whether that’s through whole-product utilisation, preserving ingredients or creating dishes that make use of trims and by-products in a thoughtful way.

I also believe sustainability extends beyond ingredients. It’s about building a kitchen culture where the team understands the value of discipline, efficiency and respect for the craft and the resources we use every day.

What would you like your next project to be?

My next project is to firmly establish ourselves on Manchester’s culinary map and create a destination that attracts a strong volume of guests through quality, consistency and experience.

For me, it’s not just about attracting people through the door, it’s about delivering exceptional guest satisfaction once they arrive. I want to build something with a strong identity, great energy and a reputation for both outstanding food and genuine hospitality that keeps guests coming back.

What is your favourite dish, and who cooks it?

The Royal Shawarma in my local area: proper kebab made with passion and love by their Kurdish team.