We sat down with Bistro Concept owner Chris Przemyski to learn how this Polish wonder arrived in Hong Kong and built his restaurant group, which is home to Sai Ying Pun eateries Flying Pig Bistro, El Macho, Lobster Shack and Katsumoto.
Why did you get into F&B?
My grandmother was my inspiration to get into F&B. She was always cooking for the family and encouraged me to get involved in the kitchen – it’s because of her I’m in this. Food is a part of everyone’s life, and seeing how her cooking brought my entire family together made me want to do the same for others. Connecting people through food is why I continue.
Flying Pig Bistro
What was the reason you moved Hong Kong?
I first came eight years ago for 10 days, and I never wanted to leave. Within months, I’d packed up and returned to figure everything out. I fell in love with Hong Kong – the bright lights, the energy, the culture and the diverse food scene. It was exactly what I wanted in my life.
Why did you choose Sai Ying Pun as the area for all your restaurants?
I saw the potential here. Everyone knew each other, and I felt the energy from the day I came to Sai Ying Pun. I knew there and then I wanted to open my business here. There was a chance to create diversity and bring something new to the area, which I have.
What’s your next venture?
Katsumoto Sando Bar in SoHo.
And why the move to SoHo?
After successfully launching Katsumoto [in Sai Ying Pun], I felt it would work there, especially because SoHo is so oversaturated with pizza and pasta places. Again, there was an opportunity to bring something new and exciting to SoHo – something different, something cool and fun.
Your restaurants have striking artwork. Which artist do you work with?
Miguel Souchon, aka Hobsek, a French street artist. He's been doing this for 30 years and has a real passion for graffiti.
Where do you like to eat in Hong Kong?
As I’m always in my restaurants, I tend to eat there... I love going to the outer islands and eating local seafood. I'm happy wondering around Hong Kong and finding new places.
What do you do to relax on your days off?
Hiking is a great way for me to chill out, finished off with a good beer.
For more interviews like this, like Foodie on Facebook