Menu: Dine With Chef_The Spirit of Poland

the spirit of poland

9, 10, 11 May I THIRTY8 featuring

EXECUTIVE Chef GREG with Polish Chefs Marcin & Mariusz

A CULINARY JOURNEY BY:

Grzegorz Odolak

Chef Greg, known for his culinary prowess, boasts over two decades of professional experience in the culinary world. Hailing from Poland, his journey began with a profound fascination for Thai cuisine, where he meticulously refined his culinary skills. Throughout his illustrious career, Chef Greg has le an indelible mark on various Hya properties across the globe, including Hya Regency Warsaw in Poland, Hya Regency Dubai, Grand Hya Doha Hotel & Villas, and Park Hya Chennai. He has also served as an opening task force member for Hya Regency Bali and Grand Hya Bali, infusing his creations with a distinctive flair that seamlessly blends freshness and innovation.

Now at the helm as the executive chef at Grand Hya Kuala Lumpur, Chef Greg is commi ed to immersing himself in the vibrant culinary landscape of the city. His vision revolves around showcasing the richness of local ingredients while drawing inspiration from European culinary traditions, resulting in a fusion of flavours that captivates the palate.

In his pursuit of culinary and sustainability excellence, Chef Greg embodies the ethos of Hya ’s “Food Thoughtfully Sourced, Carefully Served” through his menu creation and management, particularly evident in the dynamic breakfast buffet at THIRTY8. Moreover, spearheading collaborations with local eco-conscious suppliers, such as Cultiveat, aligns with our sustainability philosophy, emphasising his commitment to sourcing wholesome produce for the hotel & kitchen operations. This dedication ensures both quality and environmental responsibility.

With a passion for creativity and a commitment to sustainability, Chef Greg continues to elevate the culinary experience at Grand Hya Kuala Lumpur, leaving an enduring legacy in the realm of gastronomy.

Executive Chef from GRAND HYATT KUALA LUMPUR

Marcin Budynek

Celebrity Chef

With a culinary journey spanning across continents and cultures, Chef Marcin stands as a maestro of the culinary arts, a true emissary of Polish gastronomy. A graduate of the esteemed Poznan Culinary Schools in Poland, Marcin’s expertise is a testament to his extensive training and hands-on experience acquired from renowned culinary hotspots worldwide.

Marcin’s culinary odyssey has taken him through the vibrant kitchens of Spain, the rustic charm of Italy, the eclectic flavours of England, the exotic landscapes of Chile, the rich culinary heritage of South Africa, and the gastronomic haven of France. It was in France, under the tutelage of the esteemed Dominique Pootie, former Head Chef for President Francois Mi errand, where Marcin honed his cra and embraced the artistry of haute cuisine.

Marcin’s culinary prowess shines brightest in his innovative reinterpretation of Polish cuisine. Drawing inspiration from the bountiful offerings of local and regional produce, his creations pay homage to the unspoiled beauty of nature. With a de touch and a creative flair, Marcin infuses traditional Polish dishes with contemporary twists, elevating them to new heights of culinary excellence. Beyond the confines of his kitchen, Marcin extends his culinary influence to the masses as a host and co-host of popular daytime television cooking shows, where he shares his expertise and passion for gastronomy with a wide audience. As a promoter and juror at culinary competitions, Marcin nurtures emerging talents and celebrates culinary excellence.

Marcin’s entrepreneurial spirit is evident in his founding of “Marcin’s Culinary Academy”, a beacon of culinary education, and his ownership of esteemed establishments such as “Bistro Dobra Zmiana” in Bialystok and “Tawerna Fisza” in Augustow.

As the vice-chairman of the “Klub Szefow Kuchni”, Marcin champions the growth and development of culinary professionals, fostering a community of culinary excellence.

Marcin’s culinary expertise has graced the tables of dignitaries and heads of state, from former Prime Minister of Poland Leszek Miller to Chancellor of Germany Gerhard Schroeder. As a co-author of culinary books and recipient of prestigious accolades such as the Hermes distinctions, Marcin’s contributions to the culinary world are celebrated and revered.

Chef Marcin’s culinary journey is a testament to his unwavering dedication, boundless creativity, and relentless pursuit of culinary excellence. With each dish, he invites diners on a gastronomic voyage, where tradition meets innovation, and flavours tell the story of a culinary virtuoso.

Mariusz Olechno

Mariusz Olechno is a culinary enthusiast, educator and author of cookbooks. He is a travel enthusiast and an avid motorcyclist with an unquenchable passion for discovering new flavours and inspirations in Poland and around the world.

With over 20 years of experience as a chef acquired both nationally and internationally, Mariusz is a man of many passions. As the owner and sushi chef of the largest sushi bar chain in Poland - KOKU Sushi, Mariusz has been se ing trends in Polish sushi gastronomy for years.

His openness and warmth make him a figure who enthusiastically brings people together around the table, celebrating both tradition and innovation in the culinary arts. His unwavering passion, knowledge and constant pursuit of excellence make him a leader and authority in the industry.

Executive Chef & CEO OF KOKU GROUP

Szarlotka

Belvedere vodka, Drambuie, Homemade apple-cinnamon syrup.

A traditional Polish apple pie with its most notable notes on the loaded apple and cinnamon flavors.

Ananasowa

Belvedere vodka, southern comfort, pineapple, lemon.

My deep fascination with Polish pineapple vodka been hunting me till today that I couldn’t stop drinking it.

Mule

Ginger beer, mint, homemade apple-cinnamon syrup.

With renewed determination, Cidderly gathered the apples and knowing that a barrel of alcohol-free cider awaited him at the end of the day.

Smoked beef tartare, cherry smoke wood, homemade pickles, sourdough bread

Marinated herrings fillet, garden herbs, apple gel, horseradish espuma

Chicken liver parfait, rowanberry jam, toasted challah bread

Sour rye soup “Zurek”, lamb sausage, cage free egg, boletus mushrooms, marjoram

MAIN DISHES

Slowed braised beef cheek, potatoes, honey glazed carrots, pickled kohlrabi

Duck leg confit, "lazy" dumplings, beetroot, plum mousse

Pan seared turbot fillet, leek sauce, asparagus ‘’a la Polonaise‘’

Boletus mushroom dumplings “pierogi style”, mature cheese sauce, chive oil

Classic Polish baked cheesecake, kaymak sauce, cherry sorbet

Poppy seed meringue cake, fresh raspberries, whipped cream

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Prices quoted are in Malaysian Ringgit (MYR) and inclusive of 6% Sales & Service Tax (SST).