By Kamil Piasecki
Some people choose cooking for the flavours. Others for the art. I chose it for something simple: the joy of giving. The joy of watching people feel at home, cared for, understood – through a plate of food.
I never planned to cook for presidents, ambassadors, and heads of state. But life, as it often does, had better plans. Today, I believe that food is not only nourishment, but a powerful and silent language – one that transcends borders, beliefs, and politics.
More Than Catering: The Craft of Diplomatic Cuisine
Cooking for diplomats is not the same as cooking in a regular restaurant. It’s not only about taste – it’s about respect, understanding, timing, and culture.
Every dish must be technically perfect, but also reflect sensitivity to religious, political, and personal preferences. No pork here, no garlic there; one guest is vegan, another allergic to shellfish; a third grew up with a specific spice blend that evokes memories of home.
In this world, there is no room for improvisation – but neither is there room for artificiality. The dishes must speak honestly, elegantly, and clearly. In simplicity, I’ve often found the greatest elegance.
A Quiet Role in High-Level Conversations
During official dinners, no one looks at the chef. And that’s okay. But I know that a warm, comforting dish can ease tension faster than a formal speech. A single, memorable flavour can soften the tone of a meeting or help seal an agreement.
I’ve witnessed how good food – humble but heartfelt – can shift the atmosphere in a room full of decision-makers.
I once cooked for a delicate and confidential gathering between Indian and Pakistani delegates in a European embassy. I served a simple vegetarian samosa, filled with smoked Polish cheese and spiced potatoes. After the meal, both sides came into the kitchen – smiling, saying it tasted like home. That moment, though modest, reminded me why I love what I do.
Challenges of the Craft
There’s no space for mistakes when cooking for people who represent nations and worldviews. Every detail matters – from the first amuse-bouche to the final note of dessert.
Beyond culinary skill, this work requires emotional intelligence, cultural awareness, and immense humility. And let’s not forget the team. No service would be complete without the waiters, the assistants – all of whom help deliver not just plates, but peace and presence. We work in silence, but we are part of the dialogue.
From Polish Kitchens to European Embassies
I started with nothing – no connections, no roadmap. Just passion and the willingness to work hard. I washed floors, flipped pancakes, watched, listened, learned. I worked with butchers and bakers, noted techniques and habits, accepted praise, and embraced criticism.
Eventually, I earned my chef diploma, worked abroad, and slowly built my own business.
Today, my company Restaurant at Home caters for embassies and institutions across Europe. I’ve had the honour of receiving a national distinction from the President of Poland for my work abroad.
But the greatest reward? Being able to tell stories of my homeland through food – with Polish geese from Leszno, cabbage from Sieradz, wild mushrooms from near Zielona Góra… It’s all still there, on every plate.
The Table as a Bridge
In a world too often divided by politics, food remains one of the last true connectors. One plate can say more than a hundred speeches. One warm meal can turn strangers into neighbours. That’s the kind of diplomacy I believe in – and the kind of world I want to help build. One dish at a time…..
P.S. Please forgive any linguistic imperfections – I am not a writer, but a chef. I do my best with words, but my true language is food. Thank you for your understanding and kindness. 🙂
About the author: Kamil Piasecki is a Chef & Owner of Restaurant at Home
