Mateusz Ulman: Designing Experiences That Taste as Good as They Feel

If you had to describe what you do in one sentence, what would it be?

I design spaces and products that combine craftsmanship, aesthetics, and experience, creating places people want to return to.

You have worked in very different environments, from fine dining restaurants to bakeries. What have these places taught you about creating experiences for people?

Each of them taught me something different, but they all come down to one thing: people return not only for the food, but also for the emotions. Fine dining showed me the importance of every detail. Bakeries, on the other hand, taught me the value of simplicity and consistency. Everyday execution is the greatest challenge: creating a product that tastes just as good the hundredth time as it did the first.

In your work, food is often approached as a form of design. Where, in your opinion, does cooking end and experience design begin?

For me, the two are almost impossible to separate. Food is just one element of a larger whole. Experience design begins much earlier, with the first interaction with a brand, the space itself, and the way guests are welcomed and engaged. The food is only one stage of that journey.

I believe that a good product does not exist in a vacuum. It is part of the story a place tells, and only within the right context does it reach its full meaning.

MUND is an example of a place where food and design come together very clearly. How did you approach this collaboration? What was most important to you?

The most important thing was to create an offering that felt like a natural extension of MUND's identity. The goal was not to produce visually impressive pastries, but to develop products that were consistent with the interior architecture, the communication style, and the philosophy of the place. The best product is one that feels like an obvious and seamless part of the overall concept.

Where do you look for inspiration today: in the kitchen, through travel, or somewhere else entirely?

Inspiration is everywhere. Sometimes you have to seek it out, and sometimes it arrives completely unexpectedly. At the same time, I would not want to romanticize the process and say that I find inspiration only in everyday life or in the sound of the trees. Just as often, I find it in books, online, or through conversations with people who see the world in a similar way and share comparable values.

What does the moment look like when you know something is finished? What is your measure of quality?

To be honest, I rarely feel that something is ever truly finished. Sometimes I revisit a pastry after a year or two and notice things I would do differently today. I think that is perfectly normal in our industry.

For me, the most important measure of quality is consistency. If someone tries a lemon cake at MUND in June and finds it exceptional, it should taste exactly the same six months later. I am proud to say that this is genuinely the case at MUND.

What is your favorite aspect of working with MUND? What are you most proud of?

I am proud that together we have helped create a place that has become a recognizable destination in Warsaw and has also gained attention beyond Poland. My contribution to this project is small compared to the enormous effort invested by the entire team, from the kitchen and bakery to all the departments involved in developing the concept. It is the result of the collective work of many people.

There is, however, something else that gives me just as much satisfaction. Every time I visit MUND, I still see the same people I met before the venue even opened. That says a great deal about the place. I am happy to be part of the PURO family.

About Mateusz Ulman

Mateusz Ulman is a pastry chef and hospitality consultant specializing in the development of pastry concepts and product innovation for restaurants, bakeries, and cafés. His approach combines experience gained in fine dining with a strong focus on craftsmanship, quality, and consistency. He collaborates with MUND, where he supports the development of the pastry offering.