About the Chefs

Executive Pastry Chef Susana Querejazu returned home to Austin to fulfill her vision of Lutie’s after mastering her craft in notable restaurants across the globe. 

 

 

jakub czyszczon

EXECUTIVE CHEF

Jakub Czyszczon brings over 15 years of fine dining experience to his role as Executive Chef at Lutie’s. A graduate of Le Cordon Bleu Chicago, he trained under acclaimed chefs Andrew Zimmerman, Anthony Rush and Chris Kajioka, shaping a culinary style grounded in French technique with Nordic and Japanese influences. Previously, Jakub led Garrison at Fairmont Austin to a Forbes Four-Star rating and served as Sous Chef for Team USA’s Bocuse d’Or 2025 program. Inspired by his grandmother’s farm in Poland, he champions seasonal, technically driven cuisine rooted in exceptional local ingredients.

SUSANA QUEREJAZU

EXECUTIVE PASTRY CHEF

Susana Querejazu has worked her way through the pastry kitchens of some of Austin’s top restaurants, including Enoteca Vespaio, Vespaio Ristorante, Uchi, and Uchiko before taking on the role of executive pastry chef at Odd Duck and Barley Swine. Querejazu later embarked to San Francisco where she became the pastry sous chef at Quince Restaurant, followed by Saison, both three-Michelin-starred restaurants. She has also staged at the two Michelin-starred restaurant Le Meurice Alain Ducasse in the birthplace of patisserie: Paris, France. Querejazu was named an Eater Young Gun in 2016 and was nominated for a 2016 Culture Map Tastemaker Award for Pastry Chef of the Year.