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 Author of the Hotel's kitchen philosophy
Head Chef from 2002 to 2019

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

PRESTIGIOUS RECOGNITIONS and AWARDS

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

Created at the turn of the millennium, developed by Chef Jarosław Podstolski, Airport Hotel Okęcie kitchen evokes admiration and recognition in the eyes of guests and notable figures of the culinary world. Over time, it has gathered many talented chefs, who developed under the guidance of the Master, and then took over to implement his work and continue his philosophy of return to tradition, freshness and the sensual dimension of dishes. Under the guidance of Chef Sebastian Kornacki, they cultivate tradition of the Master, weaving culinary threads of the world into the menu.

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 Author of the Hotel's kitchen philosophy
Head Chef from 2002 to 2019

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

THE POWER OF TRADITION AND THE FRESHNESS OF CHANGES

Created at the turn of the millennium, developed by Chef Jarosław Podstolski, Airport Hotel Okęcie kitchen evokes admiration and recognition in the eyes of guests and notable figures of the culinary world. Over time, it has gathered many talented chefs, who developed under the guidance of the Master, and then took over to implement his work and continue his philosophy of return to tradition, freshness and the sensual dimension of dishes. Under the guidance of Chef Sebastian Kornacki, they cultivate tradition of the Master, weaving culinary threads of the world into the menu.

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

PRESTIGIOUS RECOGNITIONS and AWARDS

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

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

Head Chef

Sebastian Kornacki

Head 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.
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

Head Chef

Sebastian Kornacki

Head 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.
Show on the map
Newsletter

Stay up to date with the latest promotions and events!

This website uses COOKIES.

By browsing it you accept our cookies policy, according to your browser settings. Read more about Privacy Policy.

OK, close