Piotr Korzen

Born in Poland, in Krakow in 1995, Piotr Korzen is one of the rare and brilliant pioneers to have brought Eastern European gastronomy to Paris, offering a refined and contemporary vision of the cuisine of his childhood.

A Journey Forged in Excellence

Piotr Korzen quickly left Poland, where he began his culinary journey at the restaurant Farina in Krakow in 2013, to train in France. His path is marked by the excellence of French culinary institutions:

• 2015: He works at Le Jardin du Quai in L'Isle-sur-la-Sorgue.
• 2017: He hones his skills under Thierry Marx at Sur Mesure 2* (Mandarin Oriental, Paris), rising to the position of second chef.
• 2022: He takes the helm at La Machine à Coudes in Boulogne-Billancourt.

Matka: A Tribute to Mother

In 2024, Piotr Korzen finally opens his own restaurant in Paris, named Matka. This name, meaning “mother” in Polish, is a heartfelt tribute to the woman who passed on to him the passion, soul, and understanding of the true flavors of his native cuisine.

More than a restaurant, Matka is a gastronomic family meal, housed in a historic building that evokes Polish inns with its stone walls and ceramic stove.

The Cuisine: Reviving Tradition

Piotr Korzen’s mission is clear: to challenge preconceptions about Polish cuisine. He demonstrates that Polish gastronomy, often seen as rustic, can be authentic, refined, and light.

The chef combines the bold flavors of Slavic dishes (Borscht, Pierogi, Gołąbki) with the precision of French gastronomy, rigorously selecting ingredients from local suppliers (Terroir d’Avenir, Ferme de Clavisy).

Recognition: Piotr Korzen is named a Young Talent by Gault&Millau 2024.