Although hardly standard, it’s becoming ever more common to hear of chefs hitting the history books to seek their inspiration. In Epoka, mind you, Marcin Przybysz has gone the whole nine yards by basing his entire menu upon Polish cookbooks from different epochs (hence the name, dummy!) then reconstructing the contents in a way that’s innovative, unexpected and a roller coaster of thrills.
And if Przybysz looks familiar, then so he bloody well should. The winner of the third edition of the Top Chef program, his background involves a stint as sous chef at Atelier Amaro and assorted roles in the fabled kitchens of Osteria Francescana, Noma and Geranium. Put bluntly, he’s studied under the best and in Epoka this shows. Now ready to stand at the pass himself, consider this chef as a Michelin star in the waiting.