Culinary Craftsmanship: Dagmara And Adam Watroba’s Path To Catering Excellence

Meet Dagmara and Adam Watroba, the dynamic duo behind D&A Catering, a flourishing business that has been delighting clients with exquisite culinary creations for the past decade. Hailing from Poland, Dagmara and Adam’s journey from humble beginnings to successful entrepreneurs is a testament to their passion, hard work, and unwavering dedication.

In this exclusive interview, we explore their inspiring story, from their early influences and initial challenges to their unique approach to catering and ambitious plans for the future. Join us as we delve into the lives of these talented culinary artists who have turned their dreams into a thriving reality.

1. Can you tell us a bit about your early life? Were there any early experiences or influences that sparked your passion for food and catering?

I’m originally from Jarocin, Poland, where my passion for cooking began. My mother, who taught me everything about culinary arts, inspired me. By my early teens, I was preparing complete dinners and helping her create elaborate fruit and meat platters for special occasions. These experiences instilled in me a love for cooking and the importance of presentation. In 2003, my husband and I opened a restaurant in Poland. Running the restaurant, especially hosting large events like weddings and parties, was challenging at first, especially since I was only 22. Learning to prepare food in large quantities was demanding, but it helped me develop the skills and confidence essential for my culinary career.

2. What were some of the biggest challenges you faced when starting D&A Catering?

My career started uniquely, balancing my roles as a wife and mother of two young children. I initially ran a small sewing business for over 12 years, specialising in window accessories. While working as a seamstress, I also began cooking for friends at various events. Encouraged by my family, I pursued my passion for cooking further and expanded into catering. For two years, I managed both businesses, which was incredibly demanding and left little time for family and friends. Eventually, I decided to close my sewing business to focus solely on catering. This transition allowed me to dedicate my time to catering, and my business has since flourished.

3. What are the unique aspects of D&A Catering?

Our company stands out because my husband and I have run it together for the past 10 years. He always supports and assists me, ensuring reliability. What sets us apart is our precision in dish preparation and our personalised approach to each client, offering advice on dishes and venue decoration. We are known for punctuality and provide complete dinnerware, tablecloths, chair covers, a wedding backdrop, and beautiful vases with candles and flowers. We collaborate with photographers, videographers, florists, balloon decorators, and car rental services. Our high-quality service is enhanced by my husband’s skills as a trained waiter, bartender, and cook. We also offer musical entertainment with a live band and DJ.

4. What’s the most rewarding part of running a catering business for you both?

My husband and I take great pride in doing everything from scratch together. We constantly introduce new dishes and innovative venue decorations to fulfil our client’s dreams and our business aspirations. We specialise in smoking meats and fish, making lard, and baking bread, using only the highest quality ingredients for our rustic products. I’ve also learned basic floristry to enhance our beautiful and memorable settings. By continually learning new culinary techniques and presentation methods, we can grow and develop, with hopes of opening our own restaurant in the future.

5. How do you balance work and personal life, especially as a couple working together?

My husband, our children, and I often travel to various places to relax and explore new flavours. We embark on these trips every two to three months. During the weeks when we are not cooking, we take time for ourselves as a couple, enjoying short outings to restaurants or spending pleasant moments at a spa. This allows us to unwind and rejuvenate while also gaining inspiration for our culinary endeavours.

6. Looking back, what are some of the most significant milestones or achievements you’ve reached with D&A Catering?

My family and I started this business from scratch, slowly building trust with our clients through positive feedback and recommendations. Over the years, we’ve learned the standards of cooking, achieved a 5-star hygiene rating, a Level 3 food safety certification, and an alcohol licence. Although there’s still much to learn, we’re excited about our company’s future. We showcased our catering at local markets and organised a charity ball, collaborating with photographers, sponsors, and bands, raising significant funds for Great Ormond Street Hospital and Charity Foundation. After the ball, we donated leftover food to the homeless with help from a local church. We also held an auction with donations from famous football players and artists Joanna Watroba and Toomeek Art.

7. What are the key lessons you’ve learned from your experiences in the catering industry?

I never felt professionally fulfilled in various industries, despite trying different career paths. However, I always had a deep passion for cooking. After much reflection, I realised that pursuing my dreams was the key to my happiness. So, I decided to follow my heart and focus on a career in cooking. This decision has transformed my life, and now I am incredibly happy and fulfilled in my profession. Embracing my true passion has allowed me to find joy and satisfaction in my work every day

8. What are your future plans for D&A Catering? Are there any new services or expansions on the horizon?

In the near future, we plan to offer whole pig roasts and BBQ services. We also aim to launch a multifunctional food truck for customers without kitchen access. In the long term, we hope to open an exclusive high-end restaurant with dancing, rental halls, and a quality family dining experience. Our goal is to provide exceptional service and create memorable experiences for all who visit.

9. What advice would you give to other aspiring caterers and entrepreneurs just starting out in this industry?

Pursue your dreams. If you love cooking, start now to avoid future regrets. You’ll need patience and strong organisational skills, as it takes time to build client trust and manage event logistics, including getting the necessary permits. Chasing your dream is priceless because everything will eventually fall into place, and you’ll be glad you started. Embracing and dedicating yourself to your passion will bring long-term fulfilment and satisfaction.