Daniel Myśliwiec (1987) is one of the most talented young chefs in Małopolska. He gained his experience in various restaurants in Kraków. He has also worked in Spain and London. A year ago, he was chosen by Gault & Millau Poland as the Małopolska – Śląsk – Podkarpacie Young Talent.
A Polish head chef.
Since 2010 Myśliwiec has been a chef at the distinguished Zazie Bistro, a Parisian-style bistro in Kraków. In 2014, Zazie won the Smaki Krakowa Grand Prix for the best restaurant in Kraków, while in 2016 the restaurant was awarded the BIB Gourmand by the Michelin Main Cities of Europe guide. For the past few months Mysliwiec has also been the head chef and co-owner of Karakter, a bistro specialising in surprising dishes made of giblets and meat.
Myśliwiec adores French cuisine: flavourful brews and sauces, butter, foie gras, but also… goose schmaltz and cold vegetables. He finds inspiration in traditional recipes from France and other regional cuisines. In his kitchen, he consciously plays with tradition. He loves to work with products and dishes that are now marginalised – ‘forgotten and despised by mainstream cuisine’. He is fascinated by giblets and aims to convince people to eat them in Karakter in Kraków. He admits being guided by a perverse desire to ‘bring back such products into life by knocking the obvious taste connotations out and introducing those products with a completely new look’. On the other hand, the French approach to culinary culture, which locates it in the central sphere of life (and not on its margins) affects Miśliwiec, and makes him perceive food as a medium of sensual communication with guests while creating dishes.
Despite the fact he believes that his greatest professional achievements are still ahead of him, he appreciates the fact that the restaurants he runs are full. Myśliwiec appreciates the professional environment of Polish head chefs, chefs, and gastronomes. He is confident that because of their talent, knowledge, and courage in breaking culinary stereotypes, a change in the culinary and restaurant markets is happening in Poland. ‘The most important thing is to make those who eat my dishes share the happiness I find in creating them’.
Author: Magdalena Kasprzyk - Chevriaux, December 2016, translated by AW, December 2016