Przemek Sieradzki is one of Poland’s most acclaimed young chefs, leading Restaurant Giewont in Kościelisko in the Tatra region. Raised between historic Bibice near Krakow and his family’s 10-hectare currant farm in Rzechów, he brings a farmer’s discipline, deep respect for nature, and an obsession with product quality to every dish.
His cuisine is a dialogue between contemporary technique and Podhale’s mountain traditions. One tasting menu reimagines the flavors of a highland home – eggs, honey, forest fruits, lamb, and beef – while the seasonal menu celebrates vegetables and herbs that reflect the changing Tatra landscape.
Having trained with chefs including Miłosz Grabowski, Grzegorz Bucki, and Paulo Airaudo, Sieradzki now focuses on terroir-driven storytelling, close collaborations with local producers, and a sustainable, low-waste approach. Recognized for his creativity and vision, he is shaping a new path for modern Polish mountain cuisine, blending heritage, innovation, and a deep connection to the land.
