Ahead of the launch of The Rex and it's restaurant; Reign, we managed to catch up with Executive Chef Bartosz Szynaka to find out a bit about the man himself, along with what his roadmap and vision is for Reign. We've known Bartosz for a long stint via his other adventures across the city, and he's without question one of the city centre's very best, so it was an enlightening chat.

What first inspired you to become a Chef?
I cook the way I love to eat! Without limits, with curiosity for everything. I never originally set out to be a chef; I chose a culinary course in Poland simply because it was the shortest option. But once I started, something clicked. My first role in a small boutique hotel in my hometown instilled a real sense of discipline, something that’s stayed with me ever since. The pace and structure of the kitchen suits me. I thrive in that environment: busy, organised, always evolving. No two days are the same, there’s no room for monotony, and that constant movement and focus is exactly what drew me in and kept me there.

Tell us a bit about your cooking style at The Rex.
My foundation is in modern French cuisine, which shapes the technique and structure of my cooking at The Rex. But I’ve travelled extensively, and that’s had a huge influence on my palate. I draw on bold spices, oriental and umami-led flavours, and the occasional kick from Mexican inspiration. The result is a globally influenced style, layered, expressive, and built around depth of flavour..

How big is your kitchen team?
It’s a small team but could not have imagine better characters around me, I have chefs from across all the world, El Salvador, China, India, Italy or Portugal, so a perfect blend of individuals.

What's your one, indispensable piece of kitchen equipment?
Vitamix – absolutely essential tool to make the most beautiful purees.

What's a dish from your new menus which people must try?
There isn’t just one dish to single out as each plate has been thoughtfully crafted to play its part in the overall experience. The menu is designed so that every guest can enjoy a seamless, memorable journey from start to finish.

Which local suppliers do you use?
One of our key partners is Frost Butchers. They genuinely care about the quality of what they supply and consistently source exactly what we need, whether it’s exceptional beef or outstanding lamb. That level of produce makes a real difference to the dishes we create.

Who are the Chefs which inspire you, both in Manchester or even internationally?
I wouldn’t say there’s a particular chef in Manchester who inspires me. Much of my influence comes from earlier in my career, working on superyachts and six-star cruise ships alongside incredibly passionate and disciplined executive chefs and chefs de cuisine, many of them from Germany and Austria. Their standards, work ethic, and attention to detail left a lasting impression and continue to inspire me today.

What excites you most about The Rex and what the future holds for the hotel?
There’s a real sense of ownership and ambition as we’re building something from the ground up. Our focus is simple: deliver an exceptional guest experience in every outlet, whatever the occasion. Whether it’s a five-course tasting menu, a wedding, or casual small plates in the Reserve, every guest is treated with the same level of care and importance.

Which dishes/cuisines do you like to eat when you're not working?
Oriental, sushi, ramen, huge fan of Turkish Shawarma, amazing!

If you could have dinner with anyone, past or present, who would it be and why?
I’ve always been as passionate about history as I am about cooking, particularly themes of class, philosophy, and revolution. If I could, I’d sit down with Karl Marx, Friedrich Engels, or Vladimir Lenin - figures who shaped the way we think about society and change. From an earlier era, I’d also choose Marcus Aurelius. His Stoic philosophy, discipline, and perspective on leadership are something I really admire.

Having eaten Chef's food many times over the years, it's clear that Reign will become a must do fixture on Manchester's list of go to destinations, and we look forward to experiencing his new menus at The Rex in due course, as should you too!