Przemek Sieradzki

Chef Przemek Sieradzki's culinary philosophy is a profound "homage to nature and tradition," centered on elevating the regional cuisine of Podhale through refined French techniques and an unwavering respect for ingredients. His overarching vision for Giewont is to break stereotypes of mountain food, showcasing the high-quality, unique products of the Highlanders on a global scale. This is achieved through a deliberate "mezalians" (alliance/marriage) between Podhale's rustic essence and modern gastronomic artistry. He believes that food must transcend mere sustenance, serving as a narrative vehicle that evokes deep emotions and connects guests to the region's history, culture, and spirituality. This ethos fosters an environment of warmth and genuine hospitality, where every guest feels welcome, regardless of background or attire. Ingredient sourcing is a cornerstone of Chef Sieradzki's approach, emphasizing both hyper-local and premium selections. While he champions Podhale's producers, meticulously selecting those who can consistently meet his high standards for quality and quantity, he is also pragmatic. If a superior product, such as French lamb, aligns better with Giewont's culinary direction and offers unmatched consistency, he will opt for it. His deep respect for ingredients stems from his farming background, cultivating a 10-hectare currant garden with his father, which instilled in him discipline, an appreciation for nature, and an understanding of the immense labor involved in farming. He collaborates with esteemed local suppliers like Raglan for premium honeys and organic products, Lipowe Wzgórze for self-sufficient farm produce including high-quality poultry and lamb, Zaczyk for Michelin-recognized Polish beef, Marek Pajka for unique local mushrooms, Angelika Przybył for ecological garden care, and Maciek Sitarz for specially bred Arctic Char trout. Sustainability is deeply embedded in Giewont's operations, reflecting Sieradzki's rural roots and reverence for the environment. The restaurant practices sustainable waste and organic waste segregation, and maintains its garden ecologically to minimize interference with the natural ecosystem. Furthermore, they work with local producers to consolidate deliveries to once a week within a 100km radius (excluding essential French imports) to significantly reduce their carbon footprint. This holistic philosophy ensures that Giewont not only delights the palate but also honors the land and its people, creating a truly authentic and responsible dining experience. Chef Sieradzki’s signature approach is characterized by a masterful integration of classic French techniques with innovative, expressive cooking, all while highlighting the essence of Podhale. His technical style, honed under mentors like Miłosz Grabowski and Paulo Airaudo, emphasizes precision and a focus on a few perfectly executed, high-quality ingredients to achieve a "wow" effect, rather than overcomplicating dishes. His cuisine is renowned for its rich aromas, umami depth, and a generous use of butter, balancing classical influences with a touch of daring experimentation. His plating and flavor profiles are designed to tell the "history of Podhale with elements of my memories and experiences." Every dish, even if not entirely regional, must incorporate a "Highland element." This storytelling is evident in creations like the bread served with honey and truffle butter, inspired by a cherished Polish Christmas tradition. The menu is thoughtfully divided into "classic" options, capturing the enduring spirit of Podhale, and "seasonal" offerings that explore the bounty of the region's vegetables, reflecting his identity as a farmer. This allows guests to revisit beloved staples or embark on new culinary journeys throughout the year. Among his most legendary signature dishes are: * **Kwaśnica**: A regional meat and sauerkraut soup, presented with pride as a symbol of Podhale cuisine. * **Moskol with Foie Gras**: An innovative "mezalians" that replaces traditional brioche with a local potato flatbread, marrying French luxury with Podhale's rustic charm. * **Egg from Lipowe Wzgórze**: A dish artfully crafted with cheese and mushrooms, showcasing hyper-local farm products. * **Lamb with a Minced Cutlet and Cucumber Salad**: His personal interpretation of a classic, paying homage to mountain flavors. * **Tatar Mixed with Beef Seasoned 30 and 100 Days**: A staple, a testament to quality ingredients and precise preparation. * **Dessert "Pszczoła" (The Bee) / "Wszystko wokół ula" (Everything around the beehive)**: A complex, multi-layered dessert that took seven years to perfect, featuring propolis-infused milk ice cream, bee bread foam, royal jelly, honey sauce, buckwheat honey gel, and sour sheep yogurt—a truly local and symbolic creation. * **Pstrąg (Trout) in Truffle Sauce**: Showcasing Arctic Char trout specially farmed by Maciek Sitarz, celebrating local produce with luxurious French notes.

Mentored by Miłosz Grabowski, Grzegorz Bucki, Paulo Airaudo.