Meet Jagoda — the woman keeping a few worlds spinning at once. From building Suszone Pomidory with Leszek, one of Wilda’s early restaurants and now a proper local legend, to DJ sets, Beat Sandbites and work with her foundation — she’s never been one for staying in her lane.
We caught up to talk Poznań, food, music, pressure, purpose and the chaos in between.
Let’s cut straight to it — restaurateur, DJ, community builder… or just someone who refuses to sit still?
Definitely the third one. (laughs) I get bored staying in one lane. I love creating experiences, whether that’s through food, music, or bringing people together.
What came first — cooking, music, or complete chaos?
Chaos. (laughs) Then dancing, then hospitality. Music was always somewhere in the background, waiting for its moment.
Suszone has become a proper Poznań institution. Do you still get that “fuck, we actually built this” feeling — or are you too deep in it now?
Both. I’m incredibly proud of what we’ve built with Leszek, but anyone who runs a restaurant knows it’s also emotionally exhausting. You celebrate the small wins while solving ten problems a day.
When you build something from zero, does it ever stop feeling like it’s yours?
I don’t think you ever stop feeling like it’s yours when you’ve built something from scratch. It’s changed over the years, but I’m still the one setting the direction every single day.
And Beat Sandbites — was that always part of the bigger picture, or did it just happen?
It’s part of who I am now. It started as an idea, but today it reflects exactly what I believe in: good food, great music, and people connecting in real life.
What’s harder — surviving a full restaurant service or controlling a dancefloor when everyone wants “just one more track”?
Restaurant service. No question. A DJ set lasts a few hours. A restaurant is every single day.
What kills the vibe faster: overcooked pasta or an empty dancefloor?
A silent dancefloor. You can always remake pasta. Winning back the energy of a room is much harder.
People see the plates and the atmosphere. What do they not see?
That running a restaurant is barely just about cooking. It’s people, logistics, leadership, finances, emotions… and somewhere in between all of that, you actually serve food.
If Suszone was a DJ set tonight, what are we getting?
A beautiful slow build with a few unexpected drops. Emotional, warm, and occasionally completely out of control.
Forget the safe answer — what are you actually obsessed with eating at Suszone right now?
Right now, it has to be our seasonal menu. Tuna is definitely the star this season — we’re serving it in a few different ways, and every single dish is exceptional. I love seasonal cooking because it keeps both our guests and our team inspired.
Ever been twelve hours into service and thought, “why the fuck am I doing this?”
More than once. Usually around hour twelve of a fourteen-hour shift. Then someone tells you it was the best meal they’ve had all year — and somehow you forget the pain.
So what is Suszone now — still a love story, or a long-term toxic situationship?
It’s definitely a long-term relationship. Some days we’re in love, some days we need space. But we’re still choosing each other.
If someone forced you to delete either food or music from your life — what goes?
Honestly, I couldn’t choose. Food and music are both such a big part of who I am that I can’t imagine my life without either of them. One feeds my body, the other feeds my soul, and I need both. And while we’re making impossible choices… I’d also refuse to live without my dog, Bigos. He’s non-negotiable.
At some point you decided the restaurant wasn’t enough — you wanted to do more. Why?
Because I realised I was lucky enough to have the ability to help. Once you understand that, it’s hard to look away.
Where did that come from — anger, empathy, experience, or a bit of everything?
A mix of everything. Empathy started it. Experience made it real. Responsibility keeps it going.
Does having that responsibility ever scare you?
Absolutely. What I do today goes far beyond hospitality. Whether it’s through the restaurant, music, or our foundation, everything is ultimately about people. The responsibility may look different in each case, but the intention is always the same: to create something meaningful.
What’s harder — building something people love, or building something that genuinely helps people?
Helping people. Because there are no perfect recipes, and success isn’t measured by reviews or sales.
When the noise gets too loud, where do you disappear?
Music. Whether I’m listening, mixing, or just walking with headphones on, that’s where everything becomes quiet again.
Real talk — does your life still feel like it belongs to you, or mostly to everything you’ve built?
Honestly… sometimes it feels like it belongs to everything I’ve built. I’m still learning how to make space for myself inside all of it.
Give us something people would never guess about you.
People see confidence, but I actually overthink almost everything. I question myself much more than people would ever guess.
You somehow manage the restaurant, music, the foundation — and still turn up looking fresh. What’s the secret?
The truth? Sometimes I don’t. Balance isn’t something I have every day. It’s something I keep trying to return to.
Three versions of you. Three projects. If Suszone, Beat Sandbites and the foundation could each send you one voice note, what would they say?
Suszone: “Slow down and take care of everyone.”
Beat Sandbites: “Dance more and overthink less.”
The foundation: “Never forget why you started.”
Last one. Forget Suszone. Forget the DJ sets. Forget everything you’ve built. When someone hears your name ten years from now, what do you hope they remember?
I hope they remember someone who made them feel welcome, inspired, or simply a little lighter than before we met. If I can make someone smile or brighten their day, that’s more than enough for me.
