Masters’ Cuisine THE SENSUAL DIMENSION OF COURSES

We harmoniously combine everything that can be important for a pleasant stay and the implementation of sophisticated projects. We think that food is important, therefore, our cuisine is a work being constantly improved by the chefs and courses, that can be absorbed with all the senses when they reach the table. We use the best and proven products. There are new offers being prepared for each season based on the best that nature has to offer. We adapt these principles both in the seasoned kitchen and our phenomenal confectionery.

Innovative cuisine

Live
cooking

Modern
confectionery

Traditional Polish cuisine

ECO
products

Vegan-friendly

The cuisine philosophy of the Airport Hotel Okęcie is our own production and freshly prepared courses. The quality of products and sensual dimension of courses is the most important.

Jarek Podstolski Chef

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES
THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

PRESTIGIOUS RECOGNITION AWARD

Our greatest reward is the satisfaction of guests and the praise and compliments they give to us. At the same time, we appreciate awards and honours which define the position of Airport Hotel Okęcie in the business environment. We are the winner of many awards.

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

The kitchen, run by chef Jarek Podstolski who is known for his high expectations, gathers the young generation’s talented chefs. Each one brings their own achievements and weaves expressive culinary threads of the world to the master chef’s tradition.

We are able to present new and recurring guests with offers that are intriguing in appearance, taste and structure due to our original approach and openness to changes.

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES
THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

The cuisine philosophy of the Airport Hotel Okęcie is our own production and freshly prepared courses. The quality of products and sensual dimension of courses is the most important.

Jarek Podstolski Chef

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

The kitchen, run by chef Jarek Podstolski who is known for his high expectations, gathers the young generation’s talented chefs. Each one brings their own achievements and weaves expressive culinary threads of the world to the master chef’s tradition.

We are able to present new and recurring guests with offers that are intriguing in appearance, taste and structure due to our original approach and openness to changes.

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES
THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

PRESTIGIOUS RECOGNITION AWARD

Our greatest reward is the satisfaction of guests and the praise and compliments they give to us. At the same time, we appreciate awards and honours which define the position of Airport Hotel Okęcie in the business environment. We are the winner of many awards.

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

Our masters

Jarek Podstolski

Jarek Podstolski

Chef

Jarek Podstolski

Chef

He shaped his profile and high standards of work while cooking for guests in international and diplomatic circles as well as participating in numerous demonstration projects promoting Polish cuisine abroad. A specialist in French and Jewish cuisine.
Marcin Suchenek

Marcin Suchenek

Creative Chef

Marcin Suchenek

Creative Chef

He promotes cuisine that is in harmony with nature and tradition. He expanded the hotel's offer with Polish regional and organic products as well as smoked meat and fish in the hotel’s smokehouse. He has repeatedly promoted Polish cuisine and ecological products to the world.
Sebastian Kornacki

Sebastian Kornacki

a'la carte Chef

Sebastian Kornacki

a'la carte Chef

He eagerly shares his experience, conducts workshops, seminars and tastings of certified and organic food. He has repeatedly represented Polish cuisine in the world. A passionate of Asian cuisine – especially Thai and Japanese.
Michał Iwaniuk

Michał Iwaniuk

Head of the Confectionery | Pastry Chef

Michał Iwaniuk

Head of the Confectionery | Pastry Chef

A winner of the Polish preliminaries for the World Chocolate Masters Paris 2018. The winner of Best Pastry Chef - ambitious, hardworking and extremely talented. He quickly became one of the European leaders in quality, unobvious solutions, taste and style.
Jarek Podstolski

Jarek Podstolski

Chef

Jarek Podstolski

Chef

He shaped his profile and high standards of work while cooking for guests in international and diplomatic circles as well as participating in numerous demonstration projects promoting Polish cuisine abroad. A specialist in French and Jewish cuisine.
Marcin Suchenek

Marcin Suchenek

Creative Chef

Marcin Suchenek

Creative Chef

He promotes cuisine that is in harmony with nature and tradition. He expanded the hotel's offer with Polish regional and organic products as well as smoked meat and fish in the hotel’s smokehouse. He has repeatedly promoted Polish cuisine and ecological products to the world.
Sebastian Kornacki

Sebastian Kornacki

a'la carte Chef

Sebastian Kornacki

a'la carte Chef

He eagerly shares his experience, conducts workshops, seminars and tastings of certified and organic food. He has repeatedly represented Polish cuisine in the world. A passionate of Asian cuisine – especially Thai and Japanese.
Michał Iwaniuk

Michał Iwaniuk

Head of the Confectionery | Pastry Chef

Michał Iwaniuk

Head of the Confectionery | Pastry Chef

A winner of the Polish preliminaries for the World Chocolate Masters Paris 2018. The winner of Best Pastry Chef - ambitious, hardworking and extremely talented. He quickly became one of the European leaders in quality, unobvious solutions, taste and style.
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