Polish chef Szymon Maciejewski has worked in kitchens across Europe, including an internship at the Michelin-starred Adam/Albin in Stockholm. Today he draws inspiration from Icelandic nature, foraging wild herbs and berries and giving traditional Icelandic flavours new life in the kitchen at UMI Hotel.
Szymon's career has taken him far. He has worked in restaurants in Poland, Spain and the United Kingdom, and gained valuable experience as an intern at Adam/Albin in Stockholm.
Since 2020 he has led the kitchen at UMI Hotel on Iceland's South Coast, close to Eyjafjallajökull. There he has developed a style of his own, where Icelandic food traditions, international experience and local ingredients meet.
Foraging from Icelandic nature
One of the defining traits of Szymon's cooking is his interest in what Icelandic nature has to offer.
He forages wild herbs, flowers and berries himself and brings them into his cooking. Part of each harvest is preserved, so the flavours can return later in the year, when nature no longer offers the same abundance of fresh ingredients.
The seasons therefore shape much of what happens in the kitchen. Szymon also works closely with Icelandic producers and places great emphasis on ingredients of the highest quality.
Icelandic traditions with Polish influences
Although Icelandic ingredients take centre stage, Szymon's heritage and his years abroad have shaped his style.
He builds on Icelandic culinary traditions and techniques, weaving in influences from Polish food culture and the many kitchens he has known throughout his career.
The result is a cuisine with deep roots in Icelandic nature, carrying an international touch.
Szymon wants each ingredient to shine. Rather than complicating his dishes, he seeks to bring out their natural character and find new ways to work with familiar flavours.
In his own words
"Somewhere along the way, Iceland stopped being just another destination on my culinary journey and started feeling like home." – Szymon Maciejewski
How did you end up in Iceland after working in restaurants across Europe?
I've always had a passion for travelling, discovering new places and, of course, exploring new flavours.
As soon as I had the opportunity, I left Poland and ended up in Mallorca. It was a beautiful island, full of Mediterranean flavours, amazing people and a completely different approach to food and life.
That's where I realised that every place I visit has something to teach me. Whether it's a new ingredient, a cooking technique, a flavour or simply a different way of thinking about food, there's always something worth taking home with me.
And that's how my journey really began.
I actually ended up in Iceland completely by accident! My wife and I were preparing to move to Switzerland for our next job when we suddenly thought, "Why not give Iceland a try instead?"
Four days later, our bags were packed, and we were in Iceland, starting a completely new adventure at a small, family-run hotel called UMI.
We originally planned to stay for a short time. Somehow, six years have passed! Along the way, we've met incredible people, made lifelong friends, and some of those friends are still working alongside us today.
Somewhere along the way, Iceland stopped being just another destination on my culinary journey and started feeling like home.
I became completely fascinated by Nordic cuisine, its simplicity, philosophy and respect for ingredients.
When the opportunity came up, I travelled to Stockholm to complete a culinary internship (stage) at the Michelin-starred restaurant Adam/Albin.
I wanted to challenge myself, learn from some of the best chefs in the industry and experience a different perspective on Scandinavian cuisine.
It was an incredible experience that shaped me both professionally and personally. It taught me to pay even more attention to detail, pushed me to think differently and helped me return to Iceland with fresh eyes and new inspiration.
One of the things I really appreciate about living and working in Iceland is that it gives me the opportunity to keep travelling, both near and far.
Travelling has always been a huge part of my life, and whenever I visit a new country, I make a point of experiencing its food culture. I always try to visit Michelin-starred restaurants, not just for the food itself, but to discover new ideas, techniques and different approaches to cooking.
For me, these experiences are a constant source of inspiration. I love seeing how chefs around the world express their creativity, work with local ingredients and tell stories through their dishes.
I always come back to Iceland with fresh ideas, new energy and the motivation to keep pushing myself further.
In a way, my passion for travelling is what brought me to Iceland in the first place, and now Iceland gives me the opportunity to continue that journey.
What surprised you most about Icelandic ingredients and food culture?
At UMI Hotel, we focus heavily on local and regional ingredients, and I think the biggest surprise for me was discovering just how extraordinary the quality of Icelandic produce really is.
The lamb is honestly some of the best I've ever tasted. The fish and seafood are incredible, and thanks to Iceland's impressive greenhouse production, we have access to beautiful fresh vegetables almost all year round.
But what really excites me is discovering what's out there beyond the obvious ingredients.
Being naturally curious (and probably a little obsessed with food!), I couldn't resist travelling around almost the entire country, searching for small local producers and discovering what Iceland has to offer.
Those journeys helped me build relationships with amazing people and gave me access to some truly special ingredients, including wild goose and reindeer.
For me, cooking is not just about putting beautiful food on a plate. It's about understanding where ingredients come from, meeting the people behind them and finding ways to tell their stories through food.
Even after six years, Iceland still manages to surprise me.
And I think that's what keeps me so excited about what I do. There's always something new to discover, something to learn and something to improve.
We try to bring all those experiences, discoveries and inspirations onto the plate at UMI.
And the best part? I feel like we're only just getting started!
A kitchen surrounded by spectacular nature
The setting at UMI Hotel is as remarkable as the ingredients Szymon works with. The hotel stands between mountains and sea, overlooking the South Coast and the Westman Islands.
Here, over the past six years, Szymon has developed a cuisine that reflects both his own background and the nature surrounding the restaurant.
UMI Hotel has received the MICHELIN Key two years in a row, in 2025 and 2026.
The restaurant focuses on seasonal cooking, where Icelandic traditions evolve alongside new ideas and influences from many directions.
UMI Restaurant
Opening hours: 18:30–22:00
Reservation: Required
Book your table: info@umihotel.is · +354 518 4001
