Gastrotargi SMAKKi
3rd International Trade Fair for the HoReCa Industry
9-10 April 2025
EXPO XXI Warsaw
Gastrotargi SMAKKi
3rd International Trade Fair for the HoReCa Industry
9-10 April 2025
EXPO XXI Warsaw
The “Golden Artichoke” vegan cuisine contest is a competition dedicated to those who want to transform the gastro industry and create new flavors in their establishments. Winners receive attractive prizes.
We also extend our gratitude to all the sponsors and the jury for their support and assistance in organizing the contest.
An advocate for healthy living, she frequently appears on morning television as a chef and expert on the show “Pytanie na Śniadanie”. She is also an ambassador for the nationwide festival “Polska od Kuchni”. She trains Michelin-starred chefs, nutritionists, and gastronomy professionals and has conducted training for over 120 restaurants on plant-based cuisine and exclusion diets. As a diet coach, she advises chefs on designing plant-based menus.
In the plant-based business, she collaborates with major corporations (including meat processing plants), hotel chains, restaurants, sushi bars, dietary catering services, and even milk bars. She organizes healthy eating workshops for Rural Housewives’ Circles and teaches sustainable cooking to allotment gardeners, seniors, and children.
She is the author of bestselling books, including “Wege w Kwadrans” (“Plant-Based in 15 Minutes”), “Najlepsze Przetwory” (“The Best Preserves”), and her latest, “Zioła, Ziółka i… Baziółka” (“Herbs, Little Herbs, and… Big Herbs”).
Passionate about healthy food, ecology, meditation, and mindfulness, she also serves as the editor-in-chief of a lifestyle magazine and runs her own blog at www.katarzynagubala.pl.
As a chef, he began his culinary journey in England in 2007 at the Odney Club. After returning to Poland, he started working at Zamek Topacz in Wrocław. Currently, he is the Head Chef at Zamkowy Młyn Krapkowice. He specializes in modern and regional cuisine.
Cooking is his passion, and he dedicates a great deal of time to it. He pours his heart into every dish, believing that only this way can true works of art be created—and his plates are proof of that.
He is a co-creator and organizer of Charity Picnics, tasting dinners, and culinary workshops. He often introduces bold flavor combinations and unconventional ingredient pairings.
Traveler, Master Chef, Global Chef, culinary consultant, and academic lecturer. Ambassador of the Chefs for Change campaign. One of the Chefs at Olympic Games in Paris in 2024. Winner of the prestigious Cook for Change competition in the category of “food waste optimization.”
As the Head Chef, he is responsible for designing menus for the Sodexo Polska restaurant network. He is particularly committed to expanding plant-based menu options, ensuring the selection of the highest-quality products, and fostering partnerships with suppliers. He shares his expertise through live cooking shows and culinary workshops for the company’s clients.
He gained experience under Wojciech Modest Amaro at Atelier Amaro and has cooked on five continents. He respects culinary traditions and natural ingredients. In the kitchen, he seeks truth and simplicity. He does not tolerate dull knives!
She discovered her passion for cooking at Manor House SPA Hotel (currently the Best SPA Hotel in the Center and Best SPA Hotel 2023), where she has been working for 20 years. She loves to experiment, combine different flavors, work with local products, and create dishes from scratch, which aligns with her fondness for vegan cuisine. The vegan menu at Manor House was one of the first among hotel restaurants in the country and has been consistently recognized with the V quality mark, confirming its suitability for vegans.
Małgorzata is also responsible for meeting the rigorous requirements of the international ECARF certification. Manor House SPA is the only hotel in Poland awarded the prestigious “Allergy-Friendly Hotel” quality mark, certifying the highest standards in services and hospitality, tailored to the needs of individuals dealing with allergies.
She is also fascinated by Old Polish cuisine and enjoys uncovering traditional recipes, which serve as inspiration for her own creations. Her culinary explorations have resulted in offerings like the seasonal tasting menu “Flavors of the Forest,” featuring dishes made with edible treasures from nature, such as mushrooms, ferns, pinecones, young birch leaves, maple “helicopters,” linden buds, elderflower blossoms, all seasoned with pine salt, spruce sauce, or forest-flavored honeys.
Małgorzata shares her culinary ideas, art of presentation, passion, and experience with her team. She often personally greets guests to ensure everything met their expectations, which contributes to the success of each dish and drives her toward new professional challenges.
Head Chef at Violife Professional Poland. With 30 years of experience in the culinary industry, he has worked as a head chef in restaurants, hotels, and large corporations.
He also gained invaluable experience cooking on Navy ships, as well as passenger and commercial vessels. Over eight years, he traveled nearly the entire world, exploring diverse local cuisines – which continues to have a significant impact on his work today.
Finalist of the fourth edition of MasterChef. He is known for his natural ease and charisma in the culinary world. For years, he has been conducting workshops, events, and culinary animations. A passionate advocate of Polish cuisine, he skillfully blends tradition with modernity. His dishes are simple yet remarkably refined.
His recipes are deeply rooted in the traditions he grew up with, reviving forgotten recipes that captivate with their simplicity. During shared cooking experiences, he takes us on an unforgettable journey through almost every region, delighting our taste buds along the way.
Sebastian Sikorski is a culinary enthusiast whose love for cooking began at a young age. For years, he has been exploring the secrets of cuisine, experimenting with diverse flavors and techniques, with a particular fondness for regional cuisine and the sous vide technique. Every journey is a new adventure for him, during which he discovers local specialties and learns traditional recipes, making his culinary knowledge rich and diverse. Sebastian Sikorski has an open mind, appreciating both classic dishes and modern interpretations. In cooking, he values fresh, local ingredients and simplicity the most, but he is not afraid to experiment and combine flavors into surprising compositions.
Rooted in and closely connected to the cuisine of the Kuyavian-Pomeranian region, he has thoroughly explored both old and modern recipes from Toruń, Kuyavia, Kociewie, and hunting traditions. As a Head Chef, he masterfully blends Old Polish flavors, based on regional ingredients sourced from the fields, forests, and waters of the region, with new culinary trends, including vegan cuisine.
Live cooking and direct interaction with guests are his passions. He can talk for hours about respecting ingredients, the advantages of local cuisine, and crafting unique flavor combinations on the plate. His signature menu is always a story about seasonality, the region, and the history of the place where the dish is served.
When developing recipes, he draws inspiration from the rich culinary and cultural heritage of his surroundings. He believes that passion, attention to detail, and preserving culinary traditions are the most important aspects of a chef’s work. For him, seasonal and regional products are just as important as creativity. He enjoys experimenting and combining flavors.
In the past, he has participated in numerous culinary competitions, including the Polish Culinary Cup and “Ale Pasztet”, later becoming a respected judge in culinary contests for both professional chefs and students from vocational schools.
He also leads highly creative culinary workshops under the title “Hunting Cuisine”.
