A conversation with Lech Urbanowski, a social activist, local government official, entrepreneur, and owner of “Kuchnia nr 13, nie-DIE-ta” in Warsaw. He does everything with great passion. He has just been awarded the title of Leader by vocation.
Did you already show an aptitude for leadership at school?
Probably not, I did a lot, although school was in last place for me. I was mainly involved in sailing. I was a part of a sailing club at the time. Incidentally, it was established at my school, which was named after the Polish Navy. The staff there procured equipment, organized sports classes and founded a sailing club. I was 12 years old when I started sailing, first on the Zegrze Reservoir, Masuria, then on the Baltic Sea and the North Sea. I took part in regattas and various competitions, we won the Polish vice-championship several times and once – we even became champions.
How did you acquire your skills?
After graduating from high school, I studied economics, but I quickly dropped out and decided on going to ‘Szkoła Główna Służby Pożarniczej’, which was a school mainly focused on educating future firefighters. Then I worked in the area of civil security for two years, all the while studying philosophy. Over time, I supplemented my education in the field of environmental protection. I also worked as a journalist for a local newspaper and collaborated with ”Tygodnik Ogólnopolski”, which was a national weekly newsletter.
When did you become interested in Culinary Arts?
Quite early on. I learned to read at the age of 3-4 and the first books I started reading were encyclopedias and cookbooks. As a small child, I baked cakes and fried angel wings. I got more involved in culinary arts in my early twenties. We organized catering and international cuisine shows. Then I got into the wine industry, I worked for two wine companies. In total, I spent 8 years there. I was involved in the importation and sale of investment wines.
Now you are working for local governments, what activities do You oversee?
As vice president of the Local Tourist Organization East of Warsaw, I work towards creating a tourism policy. We influence tourism development programs in the region between Zegrze Reservoir, Legionowo, Warsaw, Sulejówek, Wołomin. We want tourism as a part of the economy to be sustainable and closer to the places of residence. On the Bug, Narew, and Zegrze Reservoir, we organize water tram routes in the summer.
How did “Kitchen No. 13” come about?
Together with my fiancée Edyta – at the beginning of 2024, we met an excellent chef – Maria. When 3 people meet who want to do something really cool, have an idea, are hard-working, and have the energy to act, there is no force that can stop them. Initially, we operated as a “dark kitchen”, delivering international cuisine via Uber, Bolt, and similar delivery companies. The concept quickly developed, and more people joined. The idea of home, corporate, and dietary catering appeared. At the moment, we compose our diets based on extensive studies, easy to follow and financially accessible to many. We are inspired by Bryan Johnson’s groundbreaking protocol – modern, with scientific foundations, the aim of which is to slow down the biological aging of the body as much as possible. On this diet, the body not only “wears out” slower but also allows it to regenerate. Johnson, considered the most studied man in history, created a system based on science, technology, and precise data that allows the body to maintain optimal health conditions. His method involves regular monitoring of biological processes in the body to provide it with exactly what it needs, while eliminating destructive eating and social habits. There are few people in the world who constantly monitor the state of knowledge on the subject of nutrition and its impact on health, the rate of aging, and the possibilities of counteracting unfavorable changes in the body. We follow the activities of these people and base our diets on their work. Our offer includes both a vegan version and a menu enriched with turkey and fish for people not interested in a vegan lifestyle. This diet is extremely versatile and can be adapted to various health goals. Regardless of whether someone is striving for weight loss, body recomposition, or building muscle mass, our precisely balanced meals will provide them with all the necessary macro – and micronutrients, allowing them to achieve their desired results in a healthy and sustainable way. At “Kuchnia nr 13, NIE-DIE-TA” we offer personalized, individually tailored nutrition plans that harmonize the 35+ billion cells in your body to ensure optimal health and youth.
What are the other benefits of using your diet?
In addition to slowing down the aging process, slowing down the biological clock, improving the functioning of organs, this diet supports the regeneration and optimal functioning of the most important organs, such as the heart, liver, kidneys and lungs. Properly balanced meals provide energy throughout the day, improving concentration, performance and overall well-being.
What are your development plans?
We want to prepare 200 catering meals a day with our 4-6-person crew. We started working with Aleksandra Kutz (journalist, artist, aviator) – who became the Ambassador of our catering.
What are you most proud of?
From the fact that I do what I really want to do in life, that I realize my goals, my dreams. I am also proud of the fact that I can encourage others to act. t
Dorota Kolano
Beata Sekuła
