At Soul Kitchen, co-owners Daniel Leszek and Patryk Lempke reflect on two decades of friendship, patience, and purpose – and the secret to staying fresh in Warsaw’s ever-changing dining scene.

WBJ: When you first opened Soul Kitchen, what was the hardest part of convincing Warsaw diners to give you a chance?

The hardest part was the location – convincing people that a great meal could be found somewhere hidden, not in a high-traffic, central spot that’s visible from the street. In the beginning, that was definitely our biggest challenge.

Many restaurants peak after a couple of years and fade – how have you kept Soul Kitchen fresh and relevant?

Besides a bit of luck, you have to be persistent, patient, and consistent in your idea and direction. Most importantly, you must truly love being there for people – not just for the business. Our motto is “You can always give up”–meaning there’s no pressure, just freedom to act calmly and without emotions.

Do you personally measure success by full dining rooms, profitability, reputation – or something else?

That’s a tricky question – probably a bit of everything. When you see guests coming back, new faces arriving every day, and when people from abroad say they’ve heard about Soul Kitchen – that feels like success to us. It’s our small victory.

As co-owners, how do you divide responsibilities, and what happens when you disagree?

That’s the most important factor in any business relationship – learning how to let things go. It took us several years to figure that out, and we’re still learning how to cooperate, support each other, and respect our boundaries while managing the restaurant together.

Retaining staff is tough in hospitality – what’s been your secret to building loyalty?

Persistence and patience, for sure. Instead of trying to change people, we started by changing our own attitudes.

What does a rare day off look like for each of you?

In the restaurant business, a day off never feels like a full day off. But after more than 20 years, we’ve learned how to rest – how to mentally step away from work. The best way is to travel outside Warsaw, just to change the surroundings and reset.

Is there one dish on the menu you’ll never let go of, no matter what?

That’s a very difficult question! So far, we’ve kept some dishes, though we adjust ingredients seasonally. So yes, there are a few that stay – but you never really know.

What’s the most memorable feedback or guest moment you’ve had over the years?

The biggest one was in 2015 – when our friendship turned into a business partnership. And honestly, every day we see smiling, satisfied, fulfilled guests at Soul Kitchen – that’s what stays with us most.

If Soul Kitchen had a soundtrack, what song or artist would define it?

Don’t Worry, Be Happy by Bobby McFerrin.

What food trend do you secretly wish would disappear?

Any trend where owners compromise on product quality.

If you could give your younger selves one piece of advice before opening Soul Kitchen, what would it be?

Think twice before you open a restaurant!

Where do you see Warsaw’s dining scene in ten years, and what role should Soul Kitchen play in it?

That’s another difficult question, especially given the current geopolitical situation in Poland and Europe. But looking ahead, we do have ideas for developing our business. Above all, we want to maintain what we’ve built – to keep satisfying demanding guests, uphold the quality of our food and service, and continue offering an unforgettable atmosphere and joy.