Chef Tomasz Wencek
Michelin-starred Alkimia in Barcelona, Dinette Wrocław, now Pijalni.
Journey to Pijalni
He trained in Barcelona's top restaurants. In Wrocław, he built his reputation as Chef de Cuisine at Dinette. He's involved in initiatives that promote local gastronomy (the Żar Wino festival) and takes part in tasting dinners — for example at Krupa Art Foundation.
His cooking is above all about seasonality, care for ingredient quality, and working with local suppliers. He pairs Polish flavours with Mediterranean cuisine and isn't afraid of French classics either. Cooking over live fire is where he feels most at home these days.
He'd already worked with Dominika more than once — guest pop-ups at Pijalni. After the bistro opened on Wrocławczyka street, they put together their first shared tasting dinner, and it clicked. When it turned out Pijalni needed a head chef, both knew it was time to join forces and build a place together where food and wine would be looked after with the same care.
He cooks to feel — and so that others can feel it with him.