In this interview, we speak with chef Piotr Pabisiak, the culinary mind behind the diverse gastronomic concept at the Hilton Świnoujście Resort & Spa.
Bringing together Japanese, Mediterranean, and traditional Polish influences under one roof, his work is defined by creativity, precision, and a deep respect for ingredients and regional identity. He shares insights into his philosophy, his approach to Polish cuisine, and how he balances tradition with modern culinary expression.
Exclusive Interview with Piotr Pabisiak, Executive Chef at the Hilton Świnoujście Resort & Spa
Annett Conrad: Mr. Pabisiak, the Hilton Swinoujscie Resort & Spa brings together several culinary worlds under one roof. For you, is that more a source of creative freedom or a constant balancing act between different expectations?
Piotr Pabisiak: Above all, it is a source of variety and inspiration. It gives us the opportunity to showcase different culinary styles and flavors—from Japanese cuisine and Mediterranean dishes to traditional Polish regional and family recipes. This diversity makes our work continuously creative and engaging. It constantly stimulates the senses, encouraging us to explore new ideas and refine every detail, which ultimately translates into both exceptional flavors and visually appealing presentations.
Annett Conrad: Walking through your restaurants, each concept feels distinct. Yet what makes a guest immediately recognize: this is the signature of Piotr Pabisiak?
Piotr Pabisiak: Above all, originality. I strive to create refined flavors while combining modern culinary techniques with simplicity and respect for nature. My philosophy is to let high-quality ingredients speak for themselves and present them in their most beautiful form. I believe that this balance of creativity, craftsmanship, and natural authenticity is what makes my cuisine instantly recognizable.
Annett Conrad: At the Polonaise Restaurant, Polish cuisine takes center stage. What appeals to you more: preserving tradition or deliberately breaking with it?
Piotr Pabisiak: Polonaise is, above all, a celebration of Polish cuisine. It is Polish cuisine presented in a contemporary way while remaining deeply rooted in tradition. The dishes are meant to evoke the warmth and familiarity of home, but at the same time I enjoy rediscovering old regional recipes that have gradually faded from memory. My goal is to bring these forgotten culinary traditions back to life, giving them a fresh and modern expression while preserving their authentic character.
Annett Conrad: Polish cuisine is often underestimated internationally. What misconceptions do you encounter – and how do you challenge them on the plate?
Piotr Pabisiak: That is true – Polish cuisine is still often underestimated, and the most common stereotype is that it is heavy, rich, and overly fatty. Historically, there was some truth to that perception, but Polish cuisine has evolved significantly.
My approach is to break traditional dishes down to their essence and reimagine them with great attention to detail. Drawing on experience, creativity, and modern culinary techniques, I present Polish flavors in a new light. The result is a cuisine that remains authentic and recognizable, yet feels lighter, more refined, and full of character. Through my dishes, I aim to show that Polish cuisine can be both contemporary and exciting while staying true to its roots.
Annett Conrad: You work with regional products from West Pomerania. For you, is that primarily a matter of quality, a personal philosophy or increasingly an economic necessity?
Piotr Pabisiak: It is certainly not a necessity. For me, it is first and foremost a philosophy. I strongly believe in using regional products and building relationships with small local producers. Supporting and promoting these businesses is an important part of my approach, as is encouraging sustainable, natural, and environmentally responsible production methods.
By working closely with local suppliers, I gain access to exceptional ingredients with distinctive flavors and genuine character. These qualities become the foundation of my cuisine, allowing me to create dishes that are authentic, flavorful, and deeply connected to the region
Annett Conrad: Sustainability has become something of a buzzword in many kitchens. Where does it become tangible in your work and where do you encounter its limits?
Piotr Pabisiak: For me, sustainability has no limits. It is driven by travel, knowledge, experience, and humility. These are the things that help us break boundaries, keep moving forward, and constantly improve. In the kitchen, we are always learning, always evolving, and always striving for perfection.
Annett Conrad: Guest expectations are evolving rapidly from plant-based dining to value-driven fine dining. Do you follow these trends, or do you consciously set your own direction?
Piotr Pabisiak: Guest expectations are indeed evolving, and people are looking for greater variety. However, I always stay true to tradition, because I believe it is the foundation of great cuisine. From there, we add creativity and finesse, combining tradition with modernity on one plate.
At the same time, more and more guests appreciate plant-based cuisine. It is diverse, healthy, and offers exciting possibilities, which makes it very enjoyable for me to work with.
Annett Conrad: Looking five years ahead: how do you see your restaurants evolving and where do you see yourself within that future?
Piotr Pabisiak: Continuous development, maintaining the highest standards, and investing in my team—because without them, none of this would be possible. Most importantly, I want to keep challenging myself and never allow routine to take over. Staying curious, creative, and passionate is the key to long-term success.
Many thanks to Piotr Pabisiak for the insightful answers.
Further information
Hilton Swinoujscie Resort & Spa
Aleja Baltic Park Molo 4
72-600 Świnoujście (Swinemünde) / Poland
Editor’s note: The statements, assessments, and opinions expressed in this interview reflect the personal views of the interviewee. The editorial team does not adopt these views as its own. The interviewee is responsible for the accuracy of the information provided.
