The Making of a Culinary Leader

In the historic city of Kraków, where centuries of culture meet modern creativity, one chef has redefined what Polish cuisine can be.
Chef Przemysław Klima, the co-owner and creative director of Bottiglieria 1881, is widely recognized as one of Europe’s most influential culinary figures. His restaurant is not only the first in Poland to receive two Michelin stars, but also a symbol of the country’s transformation into a global dining destination.

With precision, humility, and quiet determination, Klima has built a culinary identity that honors Polish roots while embracing global refinement. From his early days as a young apprentice to his current role as chef-owner, innovator, and television juror on MasterChef TVN, his journey reflects both discipline and imagination.

This is the story of a chef who has elevated an entire nation’s cuisine — one plate at a time.

Early Life and Culinary Beginnings

Przemysław Klima was born and raised in southern Poland, a region known for its natural abundance and deep-rooted culinary traditions. Though he keeps his early personal life largely private, those who know him describe his formative years as being shaped by both curiosity and craftsmanship.

As a young man, Klima was fascinated by the sensory world — the aroma of herbs, the texture of bread, the rhythm of service. His first professional experiences came in local kitchens around Kraków and the nearby town of Niepołomice. Working under demanding mentors, he learned the fundamentals of discipline, timing, and respect for ingredients.

It was during these formative years that Klima discovered a guiding belief: that a chef’s purpose is not simply to cook, but to communicate — to translate memory and emotion into taste.

By his early twenties, he had made a decisive commitment: he would dedicate his life to mastering the craft of fine dining.

The Road to Mastery — Training and Influences

Every great chef passes through a period of apprenticeship, and for Przemysław Klima, that period was both rigorous and transformative. His early training in Poland’s leading restaurants gave him a strong foundation in classical technique.

He worked at Ancora Restaurant in Kraków, a fine-dining establishment that was among the first in the city to introduce contemporary European cuisine. The precision of plating, the culture of service, and the pursuit of excellence deeply influenced him.

Yet Klima’s ambitions reached far beyond Poland’s borders. He sought exposure to the global epicenters of innovation, leading him to northern Europe. There, he staged in some of the world’s most admired kitchens — including Noma in Copenhagen and Kadeau in Denmark.

At Noma, he experienced the radical purity of Nordic cuisine — where every component, from foraged herbs to fermented vegetables, carries meaning. From Kadeau, he absorbed an appreciation for balance and lightness, the interplay between land and sea, and the beauty of minimalism.

These experiences reshaped his understanding of food. He realized that cooking could be a language of place and philosophy — not merely a craft but a form of cultural storytelling.

Upon returning to Poland, Klima was determined to reinterpret this ethos through the lens of his own homeland.

Early Success and the Birth of Bottiglieria 1881

In 2013, Przemysław Klima joined forces with Robert Gumuliński to open Bottiglieria 1881 in Kraków’s historic Kazimierz district. What began as a modest wine-driven concept quickly evolved into a fine-dining establishment of extraordinary ambition.

Klima’s vision was clear: to create a restaurant that would combine the integrity of local Polish ingredients with world-class execution. From the very beginning, Bottiglieria was characterized by small tasting menus, personalized service, and a deep respect for seasonality.

The restaurant’s philosophy centered around three values: purity, precision, and emotion. Every dish would tell a story — of forest, field, and river — crafted with refined modern technique.

By 2020, his persistence paid off. Bottiglieria 1881 received its first Michelin star, making it the first Kraków restaurant ever to achieve this honor. At the time, Klima was among the youngest chefs in Poland to earn a star, and his recognition marked a milestone in Polish culinary history.

The Michelin Guide praised the restaurant for its elegance, consistency, and depth of flavor, describing it as a “refined, intimate setting where every course reflects a chef’s thoughtful mastery.”

But for Klima, the star was not an endpoint — it was a beginning.

The Pursuit of Perfection — Poland’s First Two-Star Restaurant

In 2023, Bottiglieria 1881 reached a historic milestone: it was awarded two Michelin stars, becoming the first Polish restaurant ever to achieve this distinction.

The announcement sent ripples through the international culinary community. For decades, Poland’s gastronomy had been under-recognized; Klima’s accomplishment changed that narrative forever.

The Michelin inspectors described Bottiglieria 1881 as “a restaurant of profound integrity, where Polish ingredients are treated with rare sensitivity and artistry.”

The restaurant’s menu features compositions such as wild trout with dill emulsion and fermented cucumber, veal with elderflower, or cep mushrooms with hay butter — dishes that showcase restraint, memory, and innovation.

Each plate reflects Klima’s guiding principle: the flavor must always come first. Technique exists only to enhance, never to distract.

Behind this achievement lies an unrelenting commitment to refinement. Klima and his team test every dish repeatedly, considering texture, temperature, and emotional impact. The goal is not perfection for its own sake, but coherence — the sense that everything on the plate belongs exactly where it is.

The success of Bottiglieria 1881 positioned Poland firmly on the global fine-dining map and established Klima as one of Europe’s most respected modern chefs.

Culinary Philosophy — Where Tradition Meets Precision

Przemysław Klima’s cooking philosophy rests on a delicate equilibrium between tradition and innovation.

He believes that Polish cuisine possesses an emotional depth equal to that of any other European culture, but that it must be presented through a contemporary language. “We don’t need to imitate anyone,” he once remarked in an interview. “Everything we need is already here — in our forests, in our fields, in our memories.”

His menus celebrate local ingredients: forest mushrooms, river fish, wild herbs, root vegetables, game, and grains. Fermentation, pickling, and smoking — age-old Polish preservation techniques — are refined into elegant modern processes that unlock complex layers of flavor.

Influenced by his time in Nordic kitchens, Klima champions minimalism and honesty. He avoids unnecessary ornamentation, letting the natural flavor of each element dominate. His plating is serene and structured, guided by proportion rather than flourish.

Yet beneath that restraint lies warmth. His dishes often evoke nostalgia — the smell of a forest after rain, the taste of sour cherries in summer, the comfort of warm broth in winter. In his hands, Polish ingredients are not relics of the past but living stories told anew.

Bottiglieria 1881 — A Temple of Modern Polish Cuisine

The restaurant itself, located on ulica Bocheńska 5 in Kraków, occupies a small 19th-century townhouse. Its intimate dining room seats only a handful of guests per service, reinforcing Klima’s philosophy that luxury lies in focus, not excess.

The atmosphere is calm and timeless: muted tones, natural textures, and lighting designed to accentuate the plate. The service is personal, precise, and deeply knowledgeable, reflecting the Michelin standard without losing the warmth of Polish hospitality.

Guests at Bottiglieria choose from seasonal tasting menus, which evolve throughout the year. Each menu forms a narrative arc — from delicate amuse-bouches to robust main courses, culminating in desserts that reinterpret traditional flavors like poppy seed, rye, or forest honey.

The wine pairings, curated by co-owner and sommelier Robert Gumuliński, showcase both classic regions and emerging Polish vineyards, further reinforcing the restaurant’s local-global dialogue.

Every element of Bottiglieria 1881 embodies Klima’s ethos: to honor place through precision.

Bufet KrK — A New Expression of Accessibility

Following the immense success of Bottiglieria 1881, Klima sought a way to share his philosophy with a wider audience. His response was Bufet KrK, a new concept located in Kraków that merges casual dining with fine-dining sensibility.

Bufet’s approach is relaxed yet refined — dishes are approachable, portions are generous, and the atmosphere is vibrant. Yet behind each plate lies the same discipline that defines Klima’s Michelin-starred work.

Bufet KrK serves as a culinary laboratory for experimentation. Here, Klima and his team test new flavor combinations, fermentation methods, and ingredient pairings in an informal environment. Successful concepts often migrate upward into Bottiglieria’s seasonal menus.

This dual-structure system — one restaurant focused on excellence, the other on accessibility — mirrors strategies used by leading chefs worldwide, allowing Klima to balance creativity with sustainability.

Through Bufet, he continues to educate diners and expand their appreciation of Polish produce, showing that refinement can coexist with comfort.

Leadership, Mentorship, and Team Culture

At the core of Przemysław Klima’s leadership style is mentorship. He sees his kitchen not merely as a workplace but as a school of craft and character.

He demands precision, but also encourages curiosity. Mistakes are analyzed, not punished; ideas are debated, not dismissed. This culture of open dialogue fosters innovation and loyalty among his team.

Many of his sous-chefs and line cooks have gone on to lead their own restaurants across Poland and Europe — a testament to the environment he cultivates.

Klima often emphasizes the emotional dimension of leadership: “A chef is not a machine. We must cook with both hands and heart.”

He extends this mentorship beyond his restaurant, participating in culinary conferences, workshops, and public panels where he advocates for sustainable sourcing, ethical kitchen practices, and professional well-being.

MasterChef Polska — From Chef to Juror

In 2024, Przemysław Klima joined MasterChef Polska as a juror, bringing his precision and mentorship to a broader television audience.

On the show, he serves as both evaluator and educator — guiding contestants with constructive critique, emphasizing fundamentals, and reminding them that creativity must rest on discipline.

His presence on national television has further strengthened his role as an ambassador of Polish gastronomy. For many young viewers, Klima represents a new kind of chef: grounded, articulate, and intellectually engaged with his craft.

He uses his platform not for celebrity but for advocacy — promoting professionalism, respect for ingredients, and the elevation of Polish cooking on the world stage.

The Art of Polish Terroir — A Global Perspective

Chef Klima’s work carries a clear message: Poland’s ingredients deserve the same reverence as those of France, Italy, or Japan.

Through Bottiglieria 1881 and Bufet KrK, he has developed a network of local farmers, foragers, and artisans who supply seasonal produce, dairy, honey, and cured meats. He champions biodiversity, small-scale agriculture, and traditional methods adapted for modern efficiency.

By re-establishing connections between chefs and producers, Klima contributes to the growth of a sustainable food ecosystem in Poland.

His menus often feature elements drawn directly from nature — lichen, pine, elderflower, buckwheat, and forest berries — ingredients that carry both flavor and story.

This dedication to terroir has earned him recognition across Europe. Guest residencies in culinary institutions like Restaurant Ikarus at Hangar-7 in Salzburg introduced his philosophy to international diners, who praised his dishes for their clarity, balance, and emotional resonance.

Recognition and Awards

Przemysław Klima’s professional accolades reflect both talent and consistency:

• 2020: First Michelin star for Bottiglieria 1881 (Kraków’s first-ever star)
• 2023: Two Michelin stars — Poland’s first and only two-star restaurant
• 2021–2024: Featured among The Best Chef Awards top 100 chefs worldwide
• 2024: Subject of Foodmission 2024 by The Best Chef Awards
• Guest Chef at Restaurant Ikarus (Hangar-7, Salzburg) — 2025 Residency
• Juror, MasterChef Polska (TVN) — 2024 – Present

These distinctions confirm his status as one of Europe’s leading culinary innovators. Yet Klima often downplays awards, emphasizing that stars and titles are by-products of commitment rather than goals in themselves.

“The real prize,” he says, “is seeing a guest close their eyes after the first bite.”

Philosophy of Work and Life

Klima’s personal philosophy can be summarized in three words: authenticity, respect, and evolution.

Authenticity means staying faithful to one’s origins — using local products and techniques not as nostalgia but as inspiration.
Respect means honoring the ingredient, the producer, and the guest.
Evolution means never standing still, never repeating success for comfort.

He sees cooking as a living process — a dialogue between past and future. This perspective keeps him restless, curious, and humble, even at the height of his career.

Challenges, Resilience, and Reinvention

Like many restaurateurs, Klima faced unprecedented challenges during the COVID-19 pandemic. Temporary closures forced Bottiglieria to pivot toward smaller, adaptive operations. Yet rather than retreat, he used that period to strengthen relationships with local suppliers and to rethink the meaning of luxury.

He reimagined fine dining as a dialogue of trust — between chef and diner, between tradition and innovation. The crisis reinforced his belief that resilience in gastronomy lies not in scale, but in clarity of purpose.

Emerging from that period, Bottiglieria was stronger than ever, culminating in its two-star triumph.

Beyond the Kitchen — Cultural and Educational Impact

Przemysław Klima is increasingly recognized not only as a chef but as a cultural leader. He represents a generation of Polish culinary professionals who view gastronomy as both art and responsibility.

He frequently collaborates with universities, culinary academies, and international festivals to share insights about leadership, creativity, and sustainability.

He also participates in culinary diplomacy, hosting foreign delegations and representing Poland in global gastronomic discussions. His presence in such spaces demonstrates how a chef can act as an ambassador — translating national identity into universal language through food.

Personal Character and Legacy

Those who work closely with Klima describe him as meticulous yet empathetic, demanding yet humble. His leadership style blends discipline with kindness, and his attention to detail extends beyond the plate to the entire guest experience.

Away from the kitchen, he enjoys travel, wine culture, and quiet time with family and close friends. His Instagram presence — @klimaprzemyslaw — reflects this balance: a mix of professional milestones, travel snapshots, and moments of laughter with his team.

He uses social media not for self-promotion but as a storytelling tool, sharing the creative process behind new dishes, collaborations, and culinary journeys.

Ultimately, Klima’s legacy will not be defined by awards alone but by influence. He has inspired young chefs across Poland to dream bigger, to honor local ingredients, and to believe that world-class excellence is achievable without leaving home.

The Future — A Polish Cuisine Without Borders

As of 2025, Chef Przemysław Klima stands at the forefront of a renaissance in Polish gastronomy. With two thriving restaurants, international recognition, and a growing educational role, his influence continues to expand.

Looking ahead, he plans to deepen his commitment to sustainability, to broaden the educational mission of Bufet KrK, and to explore cross-cultural collaborations that connect Poland’s culinary traditions with global movements.

His vision is clear: to make Polish cuisine synonymous with creativity, precision, and authenticity — not only within Europe but around the world.

For Klima, the work is never done. Each service, each plate, each interaction with a guest is part of an ongoing conversation between chef, land, and culture.

His story proves that greatness is not born of spectacle but of consistency — the quiet, daily pursuit of excellence.

The Symbol of a New Era

Chef Przemysław Klima embodies the transformation of Poland’s culinary identity. From humble beginnings in Kraków’s kitchens to earning two Michelin stars, he has turned ambition into artistry and discipline into national pride.

Through Bottiglieria 1881, Bufet KrK, and his mentorship on MasterChef Polska, he continues to shape how Poland tastes, cooks, and dreams.

In his own words:
“The kitchen is the only field that seems truly authentic. You cannot fake taste. It reveals everything.”

That authenticity — rooted in passion, humility, and the pursuit of perfection — defines both the man and the movement he represents.

Przemysław Klima’s journey is more than a success story; it is the story of Poland itself — rediscovering its voice, one beautifully plated dish at a time.

The Journey of Chef Przemysław Klima — From Kraków’s Kitchens to Michelin Glory

Chef Przemysław Klima’s journey is a story of ambition, precision, and perseverance that reshaped the image of Polish cuisine on the global stage. Born and raised in Kraków, Klima began his career in local restaurants, where he developed a deep respect for ingredients and the discipline of kitchen life. His early experiences in Poland laid the foundation for his meticulous approach to cooking — one that values patience, structure, and authenticity.

Eager to refine his skills, Klima traveled abroad to work in some of the world’s most influential restaurants, including Noma and Kadeau in Denmark. These formative years exposed him to the minimalist elegance of Nordic cuisine, where technique serves the ingredient rather than overshadows it. He returned to Poland inspired to create something uniquely his own — a cuisine that honored Polish tradition while embracing contemporary innovation.

In 2013, he co-founded Bottiglieria 1881 in Kraków’s Kazimierz district. Under his leadership, the restaurant quickly gained international acclaim, earning its first Michelin star in 2020 — the first ever for Kraków — and later making history in 2023 as Poland’s first two-Michelin-star restaurant. Each plate at Bottiglieria reflects his philosophy of balance and purity: the transformation of simple, local ingredients into elegant expressions of flavor and memory.

Beyond his restaurants, Klima’s role as a juror on MasterChef TVN and founder of Bufet KrK showcases his dedication to mentorship and accessibility. Through these platforms, he continues to inspire young chefs and diners alike, proving that excellence can coexist with authenticity.

Today, Chef Przemysław Klima stands as a symbol of Poland’s culinary evolution — a chef whose quiet discipline and creative vision turned national heritage into a modern masterpiece.