Ziemowit Owczarz

Chef Ziemowit Owczarz's culinary philosophy is profoundly articulated by his ethos, "Let the Ingredients Shine." This core principle drives his dedication to showcasing the inherent purity and richness of seasonal products, drawing inspiration from both global and local traditions. He masterfully blends the minimalist elegance of Japanese cuisine and the naturalness of Scandinavian cooking with the vibrant seasonality of Polish produce. This holistic vision ensures that every dish, while refined, always allows the main component to speak for itself, creating a dialogue between nature's bounty and the chef's precise execution. His cooking hinges on three fundamental pillars: pronounced acidity, expertly crafted sauces, and the generous application of fresh herbs. Acidity, derived from various sources like citrus, vinegars, and specific herbs, provides essential structure and brightness, a lesson he credits to his mentor, Paulo Airaudo. Sauces are a foundational element, tying disparate flavors together, while herbs are cherished for their aromatic complexity and their ability to infuse dishes with a touch of untamed wilderness. This meticulous attention to these elements contributes to dishes that are both sophisticated and deeply rooted in natural flavors. Furthermore, Chef Owczarz is a passionate advocate for locality and sustainability, actively engaging in foraging and direct relationships with local suppliers. He believes in the "repeatability" of excellence, striving for consistent quality in every preparation. His leadership style fosters a kitchen environment built on "friendship, cooperation, and mutual respect," reflecting his belief that a restaurant should embody the warmth of a home. This culture, combined with his relentless pursuit of perfection—never being fully satisfied and always seeking to refine each dish—underpins the continuous evolution and exceptional standards at Steampunk. Chef Owczarz's technical style is characterized by its precision, clean lines, and an elegant, pristine plating that deliberately places the main product at the heart of the culinary narrative. This minimalistic presentation is a conscious choice, designed to complement Steampunk's bold, steampunk-inspired interior without overwhelming the diner. It allows for an unadulterated focus on the food, ensuring that each component contributes meaningfully to the overall experience. He develops menus with a practical understanding of his team and the unique constraints of their kitchen within a century-old water tower, ensuring flawless execution. His flavor profile is a harmonious interplay of contrasting textures, sophisticated fermentations, and subtle reinterpretations of classic Polish flavors. He is particularly adept at integrating the simplicity and dedication to detail found in Japanese culinary traditions, exemplified by his **chawanmushi**, a signature dish that has appeared in multiple refined forms on the menu. Notable signature dishes that showcase his philosophy include: * **Milk ice cream with birch syrup**, featuring syrup tapped directly from trees by his team. * **White chocolate panna cotta with strawberries, elderflower, yuzu, and delicate white asparagus ice cream**. * **Salmon, Sour Cream, Cucumber**, presented as cured salmon with house-made crème fraîche and cucumber juice jelly. * **Braised celery root**, served with grilled oyster mushrooms and a kaffir lime oil-infused vegetable-mushroom reduction. * **Tatar z polędwicy wołowej Limousine z czarnym fermentowanym czosnkiem, piklami z czosnku niedźwiedziego i pudrem z borowików** (Limousine beef sirloin tartare with black fermented garlic, wild garlic pickles, and porcini powder). * **Dorsz Skrei z kawiorem ze śledzia i sosem maślano-winnym** (Skrei cod with herring caviar and butter-wine sauce). * **Jagnięcina z puree z selera i olejem z liści kafiru** (Lamb with celery puree and kaffir lime leaf oil). His seasonal tasting menus further highlight his commitment to showcasing ingredients at their peak, featuring delicate amuse-bouches like **smażone ciasto z tatarem z krewetek i ikrą z pstrąga** (fried dough with shrimp tartare and trout roe), and **brioszka z peklowaną kaczką i tartaletki z ponzu i podwędzaną makrelą** (brioche with cured duck and tartlets with ponzu and smoked mackerel).

Mentored by Paulo Airaudo.