The Lex

A few words from The Lex

The Lex channels the verve and spirit of New York City, the birthplace of W Hotels.

We have a reverence for fresh produce, natural cooking techniques and time-honoured traditions whilst adding our playful twists to the classics. The menu at our Brisbane restaurant reflects a classic grill found in the distinct neighborhoods of the City That Never Sleeps but with a uniquely Brisbane flavour.

Find us within W Brisbane, on the hotel's Level Three.

Meet the talented chefs 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 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.

HAYATO USUDA, HOTEL SOMMELIER - As W Brisbane's Hotel Sommelier, Hayato brings a world of exceptional wines and beverages to The Lex, Living Room Bar, Wet Deck, and In Room Dining, blending global expertise with a flair for storytelling in every pour. Originally from Japan, Hayato spent his formative years immersed in the traditions of his homeland before moving to Auckland, where he honed his craft at the acclaimed ONE-Hatted FISH Restaurant under the guidance of Chef Des Harris at Hilton Auckland. Now at W Brisbane, Hayato channels his passion for beverage curation into unforgettable dining experiences. His dedication to enhancing The Lex's vibrant New York-inspired culinary scene and delivering excellence across all venues ensures each sip complements the bold, innovative flavors that define W Brisbane.