CULINARY EXCELLENCE

Meet the talented executive chefs in Brisbane behind the culinary delights at The Lex Brisbane. With years of experience in renowned kitchens worldwide, they expertly blend fresh, locally sourced ingredients with natural cooking techniques and time-honored traditions. Our menu channels the vibrant spirit of New York City, offering a classic grill experience infused with uniquely Brisbane flavours, ensuring every dish is a playful twist on a beloved classic. Get ready to indulge in an unforgettable dining experience crafted with passion and expertise.

JOHN KENNEDY, EXECUTIVE CHEF

With an unwavering commitment to delivering exceptional dining experiences our Executive Chef in Brisbane, John Kennedy, is responsible for the culinary operations at all venues within W Brisbane, including Lex Restaurant, Living Room Bar, Wet Deck, In Room Dining, Conferences and Events.

Previous to this he was the Executive Chef at renowned 5-star resort Qualia. John brings a multitude of national and international experience, having qualified as a chef in Dublin and trained throughout Las Vegas and in London with renowned chefs Marco Pierre White and Raymond Blanc.

PAWEL KLODOWSKI, EXECUTIVE SOUS CHEF

The Lex's Executive Sous Chef Pawel trained in his home country Poland before embarking on an international career spanning 15 years working in world class restaurants in Poland, Ireland, Denmark, USA, Cyprus, Fiji and Samoa.

Highlights of his career include working alongside René Redzepi at three-Michelin star restaurant Noma in Copenhagen as well as working at Michelin-starred restaurant Sublime in Tokyo. Prior to The Lex opening, he led Three Blue Ducks Brisbane and prior to that worked at hatted restaurant Noosa Beach House alongside Peter Kuruvita.