How can Gault & Millau support building Poland’s brand around the world? What benefits will it bring to restaurateurs, local producers and the HoReCa sector? Why is gastronomy becoming an important pillar of economic development? Jacek Krawczyk, General Director of Gault & Millau Poland, talks about all this in an interesting interview for Biz News. Worth reading.
After a five-year break, one of the world’s most important culinary guides – Gault&Millau – is returning to Poland. Its Polish edition is headed by Jacek Krawczyk, present in gastronomy for over 30 years, organiser of the Bocuse d’Or competition, Grand Dinners and the Trophée Mille.
After a few years’ break, the Gault&Millau yellow guide is returning to Poland. What made you decide on this project?
The return of Gault & Millau to Poland is not only a matter of my personal choice, but a response to a real need across the entire industry. For those five years there was no tool that, independently and professionally, showed where it is truly worth going to experience cuisine at the highest level. During that time Polish gastronomy did not stand still – on the contrary, it grew and matured, and our chefs began to experiment ever more boldly, reach for regional products and confidently build their own style. For me it was obvious that such a guide had to return, because restaurants need motivation and a point of reference, and guests need reliable recommendations.
