Behind the Apron with Marek Blonski

At The Compleat Food Group, we’re lucky to have an amazing team of talented development chefs who bring their creativity and expertise to everything they do. In our Behind the Apron series, we’re uncovering what drives and inspires them in their one-of-a-kind roles.

Today, we’re excited to introduce you to Marek Blonski, our head development chef. Marek has a passion for combining hands-on expertise and scientific knowledge to create innovative, flavoursome food. Here’s what he had to say…

Tell us about your journey to become head development chef?

My culinary journey began at 18 when I left Poland for the UK to learn to cook and gain international experience. Starting as a pot washer, I spent a decade mastering the English language and food preparation before honing my skills in modern European cuisine. I felt inspired by Britain’s diverse restaurant scene, where global flavours thrived, and molecular gastronomy was at its peak.

Earning a degree in food science and nutrition with first-class honours allowed me to transition into food manufacturing as a development chef, working on pastries, snacks, and ready meals. A master’s in public health (Nutrition) further expanded my expertise in ingredient functionality and its impact on health. Now, I lead a team of chefs, creating innovative, flavourful products that blend hands-on experience with scientific insight.

What attracted you to a culinary career?

For me, it’s all about the brilliant flavours, textures, and the art of transforming simple ingredients into nourishing, delicious dishes. Cooking not only fulfils me creatively but also keeps me curious. I love learning something new with every recipe, technique, or ingredient I work with.

Can you tell us about your latest trawls?

One of the best parts of my job is exploring new restaurants, ingredient suppliers, and dining venues. My latest adventure was at Taste of London Food Festival, which was packed with innovative brands and food stalls.

I also love visiting Borough Market, which is always a treasure trove of the latest food trends. Recently, I discovered Mexican Arepas made with masa flour, fascinating for its historical origin in the nixtamalization process, where corn is treated with lime water.

Street food is particularly exciting because it evolves so quickly to match trends and consumer cravings. Living in Newcastle, I make the most of the amazing local suppliers and diverse street food scene whenever I can!

What is your favourite Compleat product that you’ve developed or created and why?

One of my favourite creations is a vegetarian arancini loaded with vibrant vegetables and stuffed with a creamy mozzarella centre. It’s inspired by the classic Italian risotto primavera, which I had the pleasure of trying during a trip to Rome.

This product has been on shelves for eight years, and I love knowing that customers still enjoy it, whether as a main meal or a versatile side dish. It’s incredibly rewarding to create something that stands the test of time.

What is your favourite Compleat product to use in recipes and why? Is there a surprising way to serve it?

My go-to product is Vadasz Kimchi. Fermented foods are not only great for gut health, but they also deliver incredible complexity of flavour. The fermentation process transforms simple vegetables like cabbage into nutrient-rich, flavour-packed magic.

I love using this kimchi as a condiment or in cooking. For instance, kimchi fried rice is a fantastic twist on plain boiled rice, but it also works beautifully in stews and soups, adding depth and delivering postbiotic benefits.

What is your favourite thing about working for The Compleat Food Group?

It’s the diversity of products and brands! I get to work on a wide range of projects, from developing indulgent Christmas foods to creating meals for the “food on the move” category, as well as snacking products, Indian and Asian dishes, Middle Eastern recipes, and Mexican ready meals.

This variety keeps things fresh and exciting, offering countless opportunities for personal and professional growth. No two days are ever the same!

Want to find out more about our talented team? Check out our Behind the Apron series with Emily Cox, Lewis O’Carroll and Ewan McFarlane.