Ziemowit Owczarz from a young age knew that his future will be tied with cuisine and gastronomy. He comes from Bielsko-Biała, but he gained most of his experience in Krakow, primarily at Studio Qulinarne, where he had the opportunity to collaborate with many renowned chefs, among them the Michelin 2* winner and owner of the Spanish restaurant “Amelia” Paulo Airau. These experiences helped him when, together with an excellent team, he co-created the “Bottiglieria 1881” restaurant, now also awarded two Michelin stars. After that Ziemowit served as the head chef at the Isto restaurant in Katowice, and now he is at the helm of our culinary steampunk ship.

According to Ziemowit, the key to success in the kitchen is repeatability. Good ingredients are most important – and he does not limit himself exclusively to Polish products, liking to add elements of Japanese cuisine to his dishes and being fascinated by the simplicity and naturalness of Scandinavian culinary arts. As a nature lover, he focuses on products that he can personally collect and process with his team. And since we’re already talking about the team – Ziemowit emphasizes friendship, cooperation, and mutual respect. In line with the principle that a restaurant should be like a home, not barracks.