Team
Janusz Bogusz
With over 18 years of experience in Kraków’s restaurant scene, Janusz Bogusz has walked the full path – from entry-level positions to managing multiple venues. This journey has given him a unique understanding of both team dynamics and business ownership. As a manager, he values long-term relationships, team commitment, and consistent support.
He believes a great restaurant is built not only on food, but above all – on people and the atmosphere they create together. When it comes to quality, he never compromises. Working closely with the Head Chef, he personally sources the finest cuts of premium beef to ensure every dish at Mucca Steakhouse meets the highest standards. Before joining Mucca, he successfully managed Moo Moo Steak & Wine and Moo Moo Steak & Burger Club.
Jarosław Sitko – Head Chef at Mucca Steakhouse
Is a chef through and through – for him, cooking is not just a profession, but a way of life. He began his culinary journey in some of the top restaurants in Kraków, with a turning point being his internship at the renowned Aruana, where he trained under the guidance of Witold Iwański. After completing the internship, he became a permanent part of the team, diving deep into the world of fine dining and precision-driven flavor.
Over the years, he has worked alongside many acclaimed Polish chefs, including Przemysław Sieradzki, Grzegorz Bucki, Jakub Kojder, Marek Waligórski, and Oskar Zasuń. These experiences helped him shape his culinary philosophy, rooted in respect for ingredients and attention to every detail.
In recent years, he has focused on the cuisine he loves most – steak. As a line cook at Moo Moo Steak & Burger Club and later Head Chef at Moo Moo Steak & Wine, he mastered the craft of working with beef, learning how to bring out its full depth of flavor and character.
Today, as Head Chef at Mucca Steakhouse, he creates a signature menu where classic cuts meet modern culinary techniques. He works with carefully selected premium beef, local ingredients, and bold flavor combinations. At Mucca, he’s not afraid to experiment, always respecting the origin and integrity of the meat. His aim is to use every part of the product – delivering unique, soulful dishes that leave a lasting impression.
He believes that great food is built on quality, passion, and people. That’s why his kitchen runs on trust and positive energy. As he often says: “In our kitchen, salt, butter, and good vibes are always on the menu.”
Agnieszka Przeklasa –
Operations & Wine Manager
The unstoppable driving force behind Mucca Steakhouse, Agnieszka Przeklasa manages daily operations with energy, precision, and heart. She is responsible for curating the wine list, selecting labels that pair perfectly with the restaurant’s signature steaks. Her expertise ensures that staff training goes beyond skills – it builds a culture of professionalism and warm hospitality.
Agnieszka also oversees Mucca’s social media, shaping the restaurant’s image and engaging with new guests. Always present, always proactive – thanks to her, Mucca Steakhouse runs like a well-oiled machine, delivering not just exceptional food, but a complete dining experience.