Przemysław Klima

Chef Przemysław Klima's culinary philosophy is deeply rooted in authenticity, joy, and a profound connection to Polish heritage, particularly the 'flavors of childhood.' He emphasizes that cooking should stem from genuine passion, not external pressure or the pursuit of accolades. His approach rejects the notion of creating dishes solely for Michelin stars, instead focusing on crafting food that he and his team genuinely 'feel like making,' prioritizing taste, aroma, and a 'common history.' Central to his ethos is the celebration of evolving Polish cuisine. Klima believes the country is entering a 'prime time' for gastronomy, advocating for the use of local, seasonal, and unprocessed ingredients. He frequently draws parallels between Polish and Scandinavian culinary traditions, highlighting a shared reliance on products like good vegetables, Baltic fish, and an array of pickled and preserved items, especially during winter. From his home region of Małopolska, he champions ingredients such as venison and the delicate bryndza cheese. He firmly states, 'When cooking, you cannot pretend to be someone you are not,' asserting that his cuisine is a sincere expression of his identity and Polish roots. Klima's vision extends to the guest experience, aiming to create a restaurant 'people return to' by fostering strong relationships and a welcoming atmosphere. He seeks to evoke a sense of nostalgia, allowing guests to 'find their childhood' in his dishes. This commitment to honesty and accessibility is further exemplified by his 'Fun Dining' concept, which promotes simple, everyday food. He contrasts his approach with 'opera-like' restaurants that might be visited only once, preferring to build a loyal clientele who eagerly anticipate new seasonal menus. While acknowledging the creative aspects of his profession, Klima views cooking as a 'hard craft' requiring immense discipline, consistency, and physical stamina, rather than a purely artistic endeavor. His experience, including a formative internship at NOMA, instilled in him the importance of a 'military drill' in the kitchen. He believes that talent accounts for only '10 percent' of success, with the remaining '90 percent' derived from relentless hard work, self-discipline, and a constant drive to evolve and avoid routine. He fosters a collaborative environment in the kitchen, where menu development is a 'brainstorming' process, albeit with his decisive final say. Chef Przemysław Klima's culinary style is characterized by a refined, terroir-driven approach that champions the nuanced flavors of evolving Polish cuisine. His technical mastery is applied with precision, focusing on consistent execution of dishes daily, maintaining exact proportions, grammage, and consistency. While presentation is considered ('it all has to look nice, for photos or Instagram'), the paramount elements are the food's aroma, taste, and the 'common history' it conveys. He deliberately eschews stereotypically luxurious or exotic ingredients like lobsters, crabs, carambola, or kiwi, in favor of often-forgotten local treasures. His menus are meticulously arranged according to seasonal cycles, ensuring freshness and authenticity. Signature ingredients frequently showcased include wild strawberries, white currants, and agrest (gooseberries), alongside staples like sauerkraut, creamy bryndza cheese, forest fruits, venison, and Baltic fish, often incorporating traditional pickling and brining techniques. While specific formally named 'legendary dishes' are not detailed in the text, several representative creations or flavor combinations embody his signature style: - **Sauerkraut with bryndza cheese and truffles**: Described as offering a 'completely unique taste sensation.' - **Pierogi**: A staple of Polish cuisine, which he incorporates into his fine dining context. - **Whole baked cauliflower with sour cream and hazelnuts**: Inspired by his mother's cooking, reflecting his 'flavors of childhood' philosophy. - He also employs 'cheffy tricks' to elevate everyday items, such as crafting vibrant **green mayonnaise** infused with chives or cress. His approach aims to be 'Fun Dining'—accessible yet sophisticated, allowing guests to discover and appreciate the rich, authentic tastes of Poland.

Career

• Head Chef and Co-owner at Bottiglieria 1881, Kraków
• Sous Chef at Atelier Amaro, Warszawa
• Senior Sous Chef at Senses Restaurant, Warszawa
• Chef at Restaurant Noma, Kopenhaga
• Chef at Tamka43, Warszawa
• Commis Chef at Ancora Restaurant, Kraków