Marcin Przybysz is a renowned Polish chef known for his innovative approach to rediscovering and modernizing traditional Polish cuisine. A finalist of Top Chef Poland and a former chef at the prestigious restaurant EPOKA, he blends historical influences with contemporary techniques. His passion lies in reviving forgotten Polish flavors and presenting them in a refined, modern way, proving that Polish cuisine is far more diverse than commonly believed.
The Best Chef: What makes a dish truly ‘epochal’?
Marcin Przybysz: I believe that a perfect dish doesn’t exist. No matter how good something is, you can always improve it. That’s the beauty of gastronomy—it’s an endless journey of discovery. Every time I create a dish, I test it over and over again, sometimes for days or even weeks. And even when I think it’s ready, I know there’s always a way to make it even better. That’s what keeps me going—the challenge of pushing the limits, even when those limits don’t really exist. Cooking is about evolution, constant refinement, and never settling for “good enough.” An epochal dish, in my opinion, is not necessarily one that is “perfect” but one that tells a story. It’s a dish that captures history, emotion, and technique all at once. It should reflect something greater than just flavors—it should evoke a sense of place, culture, and tradition while pushing boundaries. That’s why I’m so passionate about rediscovering Polish culinary heritage and presenting it in new ways.
The Best Chef: How do you improve old recipes?
Marcin Przybysz: Many people ask me how I interpret historical recipes, and the truth is, it requires a lot of research and adaptation. The oldest recipes we find are often very short and vague because, in the past, people simply knew how to cook. These recipes weren’t meant to teach cooking techniques but rather to document combinations of ingredients and flavors. The rest was left to the cook’s intuition and experience. Our job today is to take those historical recipes and make them relevant for modern palates. Over the past hundred years, ingredients have changed, as have people’s tastes. What might have been delicious centuries ago might not appeal to today’s diners. So, we have to refine these dishes, adjust the seasoning, and sometimes even reinterpret the textures while staying true to their essence. For me, this is more than just cooking—it’s a mission. I want to bring back forgotten flavors and show people that Polish cuisine is incredibly rich and diverse. Many think it’s just about potatoes, but historically, Polish food was influenced by trade routes, noble traditions, and foreign cultures. By studying old cookbooks and experimenting in the kitchen, I try to bring those flavors into the present, allowing people to experience history through taste.
The Best Chef: What is the strangest food combination that actually works?
Marcin Przybysz: One of the strangest but surprisingly delicious combinations I enjoy is pasta with strawberries and Nutella. It might sound unusual, but in the summer, it’s one of my favorite dishes. There’s something about the contrast of the rich, chocolatey Nutella, the fresh acidity of strawberries, and the soft, comforting texture of pasta that just works. Cooking is all about experimenting and challenging preconceptions. Sometimes, the best flavors come from unexpected pairings. When we serve a tasting menu, we present around 20 different courses, and I always ask guests about their favorite dishes. What’s fascinating is that everyone has a different answer, proving that taste is incredibly personal. Some people love sweet and salty combinations, others enjoy contrasting textures, and some prefer bold, intense flavors. That’s why cooking is such an exciting, never-ending journey—there’s always something new to discover!
Instagram: @przybyszmarcin @epokarestaurant
Restaurant website: https://epoka.restaurant/
Restaurant Address: Ossolińskich 3, 00-072 Warszawa
