Daily TeamWe recently had the pleasure of organizing an interview with Bartosz Kaszyński, the super talented owner of MO.BAR on Wroniecka 18 in the Old Town. With over 15 years of experience in the gastronomy industry, Bartosz’s journey began at a young age working in restaurants abroad. His diverse international experience and culinary expertise have significantly influenced the innovative menu and welcoming atmosphere at MO.BAR. Bartosz shared his passion for fine dining and his vision for creating a place where locals and tourists can enjoy delicious meals and signature cocktails in a relaxed, homey setting.
Hi. When did your journey in gastro start?
I was 19 years old
Did you set yourself any long term goals?
Sure. I eventually wanted to own my own restaurant.
How did your journey start?
It all started during high school when I already knew which path I wanted to take. The big moment came when I went to Manchester in the UK and joined a gym. My money ran out quickly, leaving me with only about two weeks’ worth. At the gym, I made a friend who was a chef. He gave me a trial day at the restaurant where he worked, and that’s how my journey in the culinary world began.
What happened?
By the end of the day, he offered me a job as a Commis Chef—so I must have done something right! It was an incredible opportunity and a major turning point for me. Working in that restaurant allowed me to hone my skills, learn the ins and outs of a professional kitchen, and gain invaluable experience.
What was the cuisine?
Seafood, lobsters, crabs. That sort of thing.
Do you remember how much you were getting paid?
I think it was 5 GBP per hour which was the minimum wage at that time.
I’m guessing you worked at more than just one restaurant during your stay in the UK. Which one was the best?
At the age of 22, I got the opportunity to work in the Meat & Fish section at the renowned Hyatt Hotel restaurant in Birmingham under the supervision of Brett Sandland. Despite my very young age, I managed to meet the challenge and received a job offer at the restaurant owned by Michelin-starred chef Glynn Purnell. It was a significant step forward in my career.
Things looked good in the UK, so why did you leave?
Poland is my home after all!
What did you do when you got back to Poland?
It’s actually a funny story. I started working at one of Poznań’s top restaurants, but soon after, I got an offer I couldn’t refuse back in Manchester. At just 24, I had the chance to set up a new restaurant as the head chef and create my own menu. It was an incredible opportunity, so I agreed with the owner to go back for six months.
Wow! Would you say you have the infamous Gordon Ramsey temperament in the kitchen?
Hahaha. I was young and passionate. Lets keep it at this.
Was it good money?
For sure!
What did you do when you came back to Poland?
I started working at Nolita, one of Warsaw’s top fine dining restaurants. I was entrusted with the meat and fish section, one of the most critical and demanding areas in the kitchen. This role required precision, skill, and a deep understanding of flavor profiles. Handling such a responsibility in a prestigious restaurant was both challenging and rewarding, allowing me to refine my techniques and contribute to the high standards Nolita was known for.
After working in some top restaurants, when was the turning point when you knew it was time to realize your original dream of opening your own restaurant?
While at Nolita, I had a lightbulb moment. We served an expensive fine dining dish featuring pork belly, ham hock in hoisin sauce, celeriac puree, and fresh truffles. On my day off, I experimented by swapping the truffles for truffle oil and baking some bread rolls, transforming the dish into a gourmet burger. The result was delicious and inspired a new vision: fine dining quality burgers at affordable prices. This was the birth of the concept for my gourmet burger venture in Poznan a few years ago.
So what did you do?
This is how ‘Wyczesane Porki’ was born, introducing Poznań’s first Pulled Pork burgers in a beer pub. Though the beginnings were modest and challenging, determination led to rapid success. Poznań residents embraced the idea that bars with alcohol could also offer great food. This success paved the way for the MO.BAR project. I diligently worked on adding new items to the menu and am very proud of our current offerings.
I agree! We reviewed your breakfasts recently and they were delicious. Probably the best in the Old Town. What else can people expect on the menu?
Over the years, our menu has evolved into a destination for both locals and tourists seeking great food at fair prices. Our place feels like home, perfect for enjoying breakfast, lunch, or dinner. We take pride in our welcoming atmosphere and delicious offerings. Additionally, our signature cocktails have gained quite a reputation, and I warmly invite you to come and try them!
Thats an offer I cant refuse! But can people still find your original gourmet burgers on the menu?
Sure! We have the original eight and they haven’t changed since 2015!
I cant wait to try them all! What are your most popular dishes right now?
The Beef Tartare and the Sticky Toffee pudding. It was the first dessert I learned to make back in Manchester when I was 19 and has even won a few awards in Poznan!
I had a couple of curious questions I wanted to ask before we finish this chat. My first one is who cooks at home?
Hahaha. Always me!
What dish do you make when you fancy something quick at home?
Definitely a Spanish Paella.
Last but not least. You finally achieved your goal of opening a restaurant. Its been a long journey. Was it as you imagined?
The trip was long and hard but I never gave up. My passion for crating amazing food kept me motivated and I met many great people along the way. For young people thinking of being a chef, all I can say is to never give up. The journey will change you forever.
