New York / Lima / Tokyo / Bilbao / Marbella/ Copenhagen / Warsaw

10* Michelin and TOP rankings on the San Pellegrino World’s 50 Best Restaurants.

Take part in the largest culinary event in Poland.



Mitsuharu is a proud ambassador of the Nikkei cuisine – a combination of culinary traditions of Peru and Japan. In his restaurant, Mitsuharu takes his guests on a colourful journey, in which the components of both cultures perfectly complement each other in every dish. Maido, opened in 2009, currently holds 8th place on the S.Pellegrino World’s 50 Best Restaurants list, and is 1st among Latin America’s 50 Best. Mitsuharu is also the owner of the Sushi Pop chain and of restaurants in Chile and Macau.

Mitsuharu Tsumura
Maido, Lima, Peru
.No.8 World’s 50 Best Restaurants
No.1 Latin America’s 50 Best Restaurants

Zaiyu reinvents the art of kaiseki by drawing from contemporary international influences and fusing them with traditional Japanese cuisine. DEN, which Zaiyu opened in 2007, is the result of his commitment to Omotenashi – the spirit of selfless hospitality. Driven by this idea, he has developed a playful and fun-filled style in order to break cultural barriers and make customers happy. DEN has been distinguished with 2**Michelin and was listed 45th on the S.Pellegrino World’s 50 Best Restaurants and 11th among Asia’s 50 Best restaurants in 2017. The restaurant also received the Art of Hospitality Award.

Zaiyu Hasegawa
Den, Tokyo, Japan

No. 45 World’s 50 Best Restaurants

No.2 Asia’s 50 Best Restaurants

Søren’s domain is local cuisine rooted in Danish ingredients that vary according to the season. Søren is called “master of the senses” thanks to his incredibly stimulating dishes, which create a unique experience of different tastes, colours, smells and textures. In 2013, at the age of 36, he was appointed head chef of AOC, which was already awarded with 1*Michelin. Since then, he has received only the highest marks from food critics, and in 2015, he won a second star for the restaurant. In addition to AOC, Søren successfully runs its two sister restaurants: NO. 2 – a more casual bistro, and TRIO – a three-storey restaurant with a great dining room, a bold menu, and a sky bar.

Søren Selin
AOC, Copenhagen, Denmark

Global Masters Level White Guide with 92p.

When Fredrik opened Aska in 2012, it was named one of the 10 Best New Restaurants in America by Bon Appetit magazine. Less than a year after its opening it received the first Michelin star. Fredrik, born and raised in Stockholm, was 32 years old at the time. In his cooking he brings the Nordic culinary traditions of his upbringing with the immediate environs of his Brooklyn address and ingredients of the Northeastern United States.

Fredrik Berselius
Aska, New York, United States


In his dishes, this Andalusian chef combines in an ingenious way his roots with the experiences brought from his travels. Dani offers his guests a truly cosmopolitan cuisine based on contrasts of temperatures, textures and flavours. From the beginning of his career, García ran several Michelin star restaurants and Rother projects. Nowadays, the Dani García Group, created by the chef himself and three young entrepreneurs, comprises 4 restaurants, a catering company, and the Fundación Dani García, a non-profit organization.

Dani García
Dani Garcia Group, Marbella, Spain


Josean opened Nerua in 2011, at the Guggenheim Museum in Bilbao. Nature sets the pace of Josean’s cuisine, who adapts his dishes to each season and to his current inspirations. It is a local cuisine that is born at the source of each produce – at the vegetable gardens, in the sea, and in the farms. The menu at Nerua has a modernist, minimalist character – Josean is famous for basing his dishes on only one or two ingredients. This way he creates a pure, direct and bold cuisine that reaches to the roots.

Josean Alija
Nerua, Bilbao, Spain

No. 56 World’s 50 Best Restaurants

Jonathan’s restaurant, Clou, stands out on the Copenhagen gastronomic scene. Instead of the Scandinavian traditions, its cuisine draws from the influence of sunny Southern Europe. What’s even more unusual is that the starting point at the restaurant is in fact wine – and chefs match the food to wines. Jonathan wants Clou to be a high-end restaurant where people feel comfortable. He strives to make it as homely as possible, and wants guests to feel like they are visiting a close friend. As he says: “We are not a theatrical dining show. We rather aim at giving our guests a more classical restaurant experience.”

Jonathan K. Berntsen
Clou, Copenhagen, Denmark

Danish Restaurant of the Year 2016, Danish Dining Guide


Robert co-created Bez Gwiazdek in November 2016, where he serves fine dining dishes inspired by regional Polish cuisine and served in an unpretentious atmosphere. The restaurant’s tasting menu changes every month reflecting a different region of the country and adapting to each season. Throughout his career, Robert had the opportunity to learn from the best including cooking at Le Manoir aux Quat’Saisons in Oxford, at Noma in Copenhagen, and also at the side of Ferran Adria, where he learned the secrets of molecular gastronomy.

Robert Trzópek
Bez Gwiazdek, Warszawa, Polska

Despite the fact that Justyna started her culinary career at a later stage of her life, the path she ended up choosing led her to being recognized as Best Female Chef in 2016 by the Gault & Millau guide. She owes this title to her bold interpretations of the local cuisine of Wrocław and Lower Silesia, which she serves in her restaurant Jadka. She practiced in Warsaw, Cannes (Palme d’Or, 2**Michelin), and in restaurant of the Wrocław Monopol Hotel, where she became head chef.

Justyna Słupska-Kartaczowska
jadka, Wrocław

Marcin is known for his passion for Polish cuisine, specifically the regional one that is based on products and recipes from the Kashubia, Kociewie and Żuławy regions. His style is based on experimenting with traditional flavours as he strives to create extravagant and surprising versions of the dishes that we remember from our childhood. Marcin gained experience in renowned kitchens in Poland and abroad (e.g. Maaemo in Oslo). In 2015, he created Biały Królik, a restaurant awarded twice by the Gault & Millau guide. In 2017, he won the semi-finals of the S.Pellegrino Young Chef competition, winning the title of the Best Young Chef in Central and Eastern Europe.

Marcin Popielarz
Biały Królik, Gdynia

After graduating from a culinary school, Jacek went abroad in search of new challenges. He worked for 5 years at the legendary Ritz Hotel in London; he also practiced in Le Gavroche 2**Michelin; Tom Aikens 1*Michelin; Capitol Hotel 2**Michelin; and The Grill Dorchester Hotel. He is the laureate of several prestigious competitions, including the 2008 Annual Awards of Excellence organized by the Royal Academy of Culinary Arts. Jacek’s other experiences include hosting a dinner in Paris for the International Academy of Gastronomy in Le Bristol Paris. In 2012, he decided to open his own restaurant, Nolita, which sets a new direction for casual fine dining in Poland, and was awarded on various occasions with the title of Best Fine Dining restaurant, Best Chef, and Best Wine List. Last but not least, Nolita has been distinguished by the Michelin guide for the past 5 years.

Jacek Grochowina 
Nolita, Warszawa

Bartosz has built his experience in British restaurants and by working alongside prominent chefs such as Tom Aikens, who inspired in him the love for the product as well as taught him to master perfectionism. Bartosz was appointed head chef in Rozbrat20 in the autumn of 2016. Previously, he appeared at Rozbrat20 as one of the chefs in Ferment Pop-up, where he served a sophisticated cuisine that drew on inspirations from recognized world restaurants. Before settling in Warsaw, he travelled the world and created the One Star House Party pop-up project.

Bartek Szymczak
Rozbrat 20, Warszawa

Paweł is a pastry chef by profession and passion, and an admirer of good bread. He started his professional career in a bakery, where he studied the subject of traditional baking. After that, he moved to Dublin to learn the art of global confectionery under the guidance of internationally renowned chefs (e.g. at the Clarence Hotel). After returning to Poland he worked in the Likus Concept Store and in Amber Room, a restaurant awarded with 4 forks in the Michelin Guide, by Gault&Millau, and in 2016 won the first prize in Poland Best 100 Restaurant 2016. Currently, he runs his own bakery and a confectionery Sugar in his family town Suwałki.

Paweł Pojawa
Sugar, Suwałki


12:00 Press conference opening the event with the participation of Polish and foreign media.

16:00 Chef’s Creative Meeting

Meeting between guest chefs and around 80 local chefs.
The program includes discussion panels on Polish and global gastronomy, specifically on:

     * Gastronomy trends, whether Central and Eastern Europe is becoming a destination for food tourism, and how to make the region’s gastronomic sector more attractive;
     * Top names and newest restaurant concepts, up-and-coming chef talents, image and financial success, the role of rankings discussed with the creators of World’s 50 Best Restaurants;
     * What changed culinary scenes in different regions: The Nordic revolution, the democratization of the culinary world, fusion of cultures, inspirations, collaboration, new chefs’ generation and much more.

Well-known Polish chefs will take it upon them to present all the subtleties and qualities of the country’s cuisine, including its traditions and products. Under the supervision of Robert Trzópek, chefs Justyna Słupska-Kartaczowska, Marcin Popielarz, Jacek Grochowina, Bartek Szymczak and Paweł Pojawa will serve Media Briefing and Chef’s Creative Meeting guests a 6-course menu.
They will also welcome our culinary celebrities, and work alongside international chefs on preparing the Gala Dinner and the Open Gourmet.

Chef’s Creative Meeting showreel – play or download

Seven dishes from seven prominent chefs

You do not have to go to Peru or Japan to try some excellent cuisine. This is the first such event in Poland available to a wider audience that brings together so many Michelin star chefs in one place. Anyone who buys a ticket will have the opportunity to:
– try a dish prepared by each chef,
– take a look at how the dish is being prepared
– talk with chefs while receiving the dish, or even take a pic together
all in a relaxed, cocktail atmosphere.

You can choose the lunch or dinner option at specific time intervals available.
Lunch round ending at 15.30, dinner at 20.30.

Open Gourmet formula: cocktail
Dress code: smart casual
Adress: Vitkac Building, Bracka 9, 5th floor.

The sale of tickets has been completed.

Open Gourmet showreel video – play or download






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