The Chef

This past weekend, we took a bus Wrocław, Poland and stayed near the old town square. We arrived late on Friday, and on our walk through town, I was immediately struck by the night life of the city. I realized later that we were near the university, which explained all the young people. Still, I don’t think I’ve ever seen such an active local night life in the historical center of town.

For dinner on Saturday, we trekked out to a more remote part of town where we had made reservations at a restaurant. The restaurant was nestled in a strip of shops at the foot of a six-or-so-story apartment complex, among a dozen or so similar complexes. As we entered, the setup was very intimate: three tall large tables designed to seat at most six people each, sharing the space with a small open kitchen.

After getting some drinks, the chef came over and sat across from us at the table for a chat. He explained that he’d opened this restaurant after feeling frustrated at larger restaurants with the politics of designing menus for customers to order from. Here there were no menus, and instead he simply wanted to know what kinds of things we like and what kinds of things we don’t like. As we hesitantly started to describe our tastes, he took notes on a small piece of paper and interjected with follow-up questions. At one point he said, “That’s great, that inspires me!”

Soon he was off behind the counter to the kitchen, where he and two other chefs prepped several small plates of food, all based on the conversation and his notes.

After dinner we talked with him some more. A small “kiddie” table next to the kitchen had become occupied by a young girl while we’d eaten—it turned out she was his daughter. He’d cooked in restaurants in London and in the center of Wrocław for years, but it was clear as he told his story how much joy he’d found in this venture. He opened for dinner Tuesday through Friday, and held lunch and dinner on the weekends. The tables were chosen to be modular because he also sometimes held cooking classes in the same space.

It’s rare to see such a tight integration between a craftsman, his craft, his team, his life, and his customers. What a treat.