We are proud to say that MK Agro was one of the two main sponsors of the competition, actively supporting professionals who are redefining plant-based gastronomy every day.
Plant-Based Cuisine at the Highest Level
The final of the competition brought together some of the best chefs in Poland specialising in plant-based cuisine. Participants faced challenges that required not only creativity, but also excellent technique and the ability to work with high-quality ingredients.
The dishes presented during the competition proved that plant-based cuisine can be:
- full of flavour and texture,
- modern while still rooted in tradition,
- visually attractive and perfectly suited for professional food service.
The main theme of this year’s competition was potatoes, and all 12 contestants created their dishes using ready-to-use potatoes from MK Agro.
MK Agro – A Partner That Understands Professional Kitchens
MK Agro’s involvement in the competition was no coincidence. For years, we have been developing products designed to meet the needs of professional kitchens – including plant-based concepts.
Ready-to-use potatoes from MK Agro offer real value for gastronomy:
- they are ready to use, significantly reducing preparation time,
- they provide consistent quality and taste all year round,
- they help reduce food waste and improve cost control,
- thanks to steam-bath cooking technology, they retain nutrients, texture and natural flavour,
- they are available in many cutting formats, giving chefs creative freedom.
In plant-based cuisine, where every ingredient matters, such solutions allow chefs to focus on creativity instead of time-consuming preparation.
Competition Time!
The competition itself was dynamic and demanding, but also full of culinary passion and focus. Finalists worked in conditions similar to a professional restaurant kitchen – under time pressure, with limited resources, and in front of a jury closely observing every stage of the process.
Each participant had to create original plant-based dishes where creativity, technique, organisation and the ability to bring out the best flavours from vegetables all played a key role. At the cooking stations, visitors could see complete focus, precision and professionalism – from ingredient preparation and plating to the final presentation.
The jury evaluated the dishes in a comprehensive way: flavour, texture, presentation, innovation and overall concept consistency. The atmosphere was intense but highly inspiring. The competition clearly showed the high level of modern plant-based gastronomy and the importance of products that support chefs in delivering top-quality dishes.
And what could be seen on the plates? Truly impressive creations – from potato-based main courses and creative dumpling variations to desserts, plant-based steaks served with potato purée, and exceptional baked creations.
Winners of Golden Artichoke 2026
The level of the competition was exceptionally high, and selecting the winners was no easy task. In the end, the awards went to:
🥇 1st place – Sebastian Szostak, V4 Restaurant, Hotel Maloves, Władysławowo
🥈 2nd place – Jakub Triebs, Hotel Santa Natura, Nowa Wieś Wiskitki
🥉 3rd place – Mirosław Jadach, Head Chef, Jelenia Góra
🏅 Special Awards:
- Piotr Wasielewski – Sodexo Polska
- Maksym Szmargowski – Fennger, Warsaw
- Arkadiusz Kuczyński – Rusałka Widok ze Smakiem, Poznań
Each finalist presented a unique approach to plant-based cuisine, proving that its future belongs to bold, conscious, and creative chefs.
The Jury – Experience and Expertise
The competition was supervised by a jury made up of respected culinary experts who evaluated not only flavour, but also technique, creativity and the overall consistency of each dish concept. The panel included experienced chefs and specialists connected with plant-based cuisine and modern gastronomy, including Katarzyna Gubała – promoter of plant-based cuisine and fermentation – and Filip Piotrowski, CEO of MK Agro.
Full jury line-up:
- Katarzyna Gubała – Plant-Based Ambassador of Smakki Trade Fair and Head of the Jury
- Małgorzata Figarska – Head of Gastronomy, Hotel Manor House**** – Pałac Odrowążów*****
- Krzysztof Łoboda – Head Chef, Hotel Przystanek Toruń*** & Restauracja Lokomotywa
- Arkadiusz Chwałek – Head Chef, Zamkowy Młyn***, Krapkowice
- Michał Fabiszewski – Executive Chef, Sodexo Polska
- Hubert Woźnica – Head Chef, Hotel O3 and Hotel Aramis, Warsaw
- Jakub Reszka – Head Chef, Klub 58, Poznań
- Filip Piotrowski – CEO, MK Agro
Awards at the “Golden Artichoke” Competition
For many participants, culinary competitions are mainly about prestige and the opportunity to showcase their skills. However, this year’s prize pool was truly impressive.
Thanks to MK Agro, the winners had the chance to receive two electric bicycles and a home cinema projector. Additionally, the Baziółka brand sponsored a Thermomix.
Participants could also win six stay vouchers for two people at renowned hotels across Poland, including Hotel Manor House SPA**** – Pałac Odrowążów, Hotel O3 Warsaw, Hotel Przystanek Toruń & Restauracja Lokomotywa, Hotel Zamkowy Młyn in Krapkowice, Restauracja Klub58 in Poznań, and Hotel Belmonte*** in Krynica-Zdrój.
Each contestant also received attractive gifts, including chef aprons from Blister Art, Churchill porcelain vouchers, copies of the book “Zioła, ziółka i… Baziółka”, as well as gifts from The Vegetarian Butcher and Sharpi.
Smakki 2026 Trade Fair
The “Golden Artichoke 2026” competition took place during Smakki 2026 – one of the most important events for the gastronomy industry in Poland, where MK Agro also presented its offer. Our presence at the fair was a natural step for us. We wanted to meet business partners, showcase the possibilities of our products, and demonstrate how ready-to-use potatoes can genuinely support the daily work of professional kitchens.
“We are here to show HoReCa clients how we help optimise food cost, save time and implement a zero-waste approach. We provide a ready-to-use, consistent product with stable quality, size and appearance all year round. This is extremely important both for restaurant plate presentation and for ensuring the same quality and flavour every single day,” explains Filip Piotrowski, CEO of MK Agro.
“That was also one of the reasons why we became one of the two main sponsors of the ‘Golden Artichoke’ competition, where young chefs competed through flavours, ideas and innovation in plant-based cuisine,” he adds.
At the MK Agro stand, visitors could explore the company’s full HoReCa portfolio – from whole potatoes and multiple cutting formats to potato purée – all prepared using steam-bath cooking technology and vacuum packaging.
For two days, the stand was full of energy thanks to live culinary shows led by professional chefs, including Michał Fabiszewski, Krzysztof Łoboda, Katarzyna Figarska, Arkadiusz Chwałek, Katarzyna Gubała and Hubert Woźnica.
Guests could watch a wide variety of dishes being prepared live – from classic comfort food to modern plant-based and fine dining interpretations. The demonstrations clearly showed the versatility of MK Agro ready-to-use potatoes in gastronomy: as a base for main dishes, side dishes, texture elements and creative culinary concepts. This practical approach allowed visitors not only to see the product, but above all to understand its real value in professional kitchens.
Competition participants:
- Paulina Michalak – The Brunchery, Warsaw
- Jakub Triebs – Hotel Santa Natura, Nowa Wieś Wiskitki
- Maksym Szmargowski – Fennger
- Dominik Jadeszko – Hampton by Hilton Gdańsk
- Anna Szpura – Pracownia KulinArt, Stara Kornica
- Sebastian Szostak – Restauracja V4, Hotel Maloves, Władysławowo
- Piotr Wasielewski – Sodexo
- Kamil Tomczak – Belle Epoque, Kalisz
- Miłosz Klepczyński – Pauza Food and Chill, Wąbrzeźno
- Arkadiusz Kulczyński – Rusałka Widok ze Smakiem, Poznań
- Arkadiusz Dziakowski – Zdrowy Ferment
- Maria Pryvalova – Pod Papugami, Wrocław
- Mirosław Jadach – Head Chef, Jelenia Góra
- Kamil Bojarczuk – Gusto, Hotel Tremonti Karpacz
