17/04/2026
NEW 3 WEEKS RESIDENCY
Jan Eugui Maliszewski, 25, is a chef born in Warsaw, raised between Poland, Spain, and France, following the rhythm of the seasons and enjoying a childhood close to nature.
Initially passionate about theater—training from the age of 12 at the Machulskich school—he discovered early on the pleasure of conveying emotions. But rather than the stage, he ultimately chose to tell his stories in the kitchen.
At 18, he moved to France to train in La Rochelle, before venturing into haute cuisine: a season at Vollmers (2 Michelin stars) in Malmö, then at L’Oustau de Baumanière (3 Michelin stars). He then continued his career in Paris, working in more relaxed bistronomic kitchens at Mensae, Au Petit Panisse, and later as sous-chef at Pluto.
Today, through his culinary residencies, Jan offers a vibrant and sensitive cuisine: raw, seasonal ingredients, worked with curiosity—fermentation, maceration, infusions—to reveal their full nuances. On his plates, he seeks balance through richness, playing with the intensity of flavors, pushing them to their breaking point to better harmonize them.
His guiding principle? To create a dialogue between the bounty of French terroir and the culinary and preservation techniques of Eastern Europe and the countries he has explored, in a free, vibrant, and profoundly human approach.
Wed - Sun
6pm - 1am
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