A Conversation with the Chef: How He Combines Tradition with a Modern Approach
About Cuisine and Inspiration
How did your cooking journey begin? Was regional cuisine present from the beginning?
My cooking journey began in childhood – from a young age, I accompanied my mother and grandmother to the kitchen. Regional cuisine was present from the very beginning. You could say I grew up on regional flavors.
What do you think "traditional cuisine" means today? Can it still surprise you?
For me, traditional cuisine represents the flavors of my childhood, simplicity, and regional dishes. I believe it can still surprise you – you just have to present it anew.
Where do you draw inspiration for creating new dishes?
Today, inspiration is literally at your fingertips – I'm thinking of the internet, social media, but also books and old recipes.
Tradition vs. Modernity
How do you manage to combine traditional Podhale flavors with a modern approach to cuisine?
I try to respect traditional flavors and their origins, but I like to present them in a modern way.
Are there any dishes you consider "sacred" and shouldn't be modernized?
The first thing that comes to mind is traditional sauerkraut soup. I still prepare it today, just like my grandmother taught me.
What techniques or ingredients from modern cuisine do you most often use in your original interpretations of regional dishes?
I most often use the sous-vide technique – it allows me to keep the meat juicy and tender. I also enjoy fermentation and pickling, which in some way hark back to old, traditional methods.
Locality and Quality
How important are local ingredients to you? Do you work with regional suppliers?
Local ingredients are the foundation of my cooking. I work with regional suppliers, so I know I have a high-quality product – and that's half the battle on my plate.
Are there any products from Podhale that are particularly inspiring or must-haves in your kitchen?
Yes, especially regional cheeses – oscypek, bundz, and bryndza. I can't imagine my menu without them.
Dishes and Menu
Which dish on the menu best reflects the philosophy of combining tradition with modernity?
It's hard for me to choose one particular dish, because I try to combine elements of tradition and modern cuisine in each one.
Are there any dishes that surprise guests – for example, classics in a completely new way?
Yes, for example, moskole with pulled beef or pork. These are familiar flavors, but in this version they can surprise.
What dish was your greatest culinary experiment – and was it successful?
Lamb with shrimp – a highlander "Surf and Turf."
Guest Experience
In your opinion, how does a modern restaurant guest differ from one of yesteryear?
In my opinion, there aren't any major differences; perhaps some guests are more aware of what they want.
What emotions and taste sensations do you want to evoke in restaurant visitors?
I want guests to experience the true taste of Podhale. And, of course, to always leave full and satisfied.
Philosophy and the Future
How would you define your cuisine in one sentence?
It's a cuisine based on local produce, seasonality, and tradition.
Are there any culinary dreams or projects you'd like to pursue in the future?
I'd like to develop and improve our location year after year, and above all, make people enjoy eating.
What would you say to chefs who want to create modern cuisine based on tradition?
We should constantly seek inspiration from our surroundings, seek challenges, and never think we're the best. :)
The interview shows that tradition and modernity in the kitchen can go hand in hand – all you need is passion, local ingredients, and an openness to new inspirations.
