Lectors

Riccardo Lucque

Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.

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Martin Kortus

He has studied the french culinary institut in 1992 in New York. Since then he works as a private chef, gastronomical advisor, cooking class lector and also as a chef in Il Vigneto and Bettola Restaurant. He has also worked in hotel Josef and he has been cooking in Monarcha and "The national bank of wine" couple of years.

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Flemming Laugesen

After 15 years of intense discovery Italy, Flemming currently travels the country on a monthly basis in search of the next “unknown best wine”. His muses have been the many enlightened producers that Flemming has met and befriended. Flemming holds courses, seminars and trainings on wine for both professionals and private customers, in six languages. 

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Tomáš Juřík

His cooking experience began at the restaurant Pastacaffe Tonino Lamborghini (Ambiente Group), where he worked for one year. He followed this with a stint at La Degustation Boheme Bourgeoise. He expanded his experience by one month fellowship at New York's restaurant Avoca, which was the holder of two Michelin stars. And now Tomas is a chef in La Finestra restaurant.

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Lukáš Pocnar

Lukáš has a lot of experience fe. in restaurants “Rybí Trh”, Les Moules and Renommé, where he participated in the opening of  “Oblaca” where he worked as sous chef. In the Zizkov Tower Restaurant, he gained experience from Andrea Accordi, a Chef who brought the first Michelin star to the Czech Republic. After he came to work to La Bottega di Finestra under the leadership of chef Riccardo Lucque and Radek Hasman. 

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Eliška Klanicová

She studied English and Economics, but she turned her life upside down thanks to her love of baking. She moved to London to attend the famous cooking school Le Cordon Bleu, where she was awarded the prestigious Grand Diplôme. She has attended many courses at Laboratorio, but now the roles have changed and the student has become the master. Eliška is a pastry chef of La Finestra in Cucina.

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Daniele Combi

Daniele Combi is a leading confectioner in all our bistros La Bottega. Since childhood, he gained experience in the family confectionery factory of his uncle Antonio Anselmi in Lombardy. Since 2012, he worked as a pastry chef at La Bottega di Finestra and from the year 2015, he is making the best of Italian desserts in La Bottega in Tusarova street for you every day.

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Martin Levý

Martin is from Brno, where he worked for the La Collezione network at the Il Mercato restaurant or the Pavillon. In Prague is his career connected with the Ambiente network - firstly Pizza Nuova and then the  MichelinLa Degustation Boheme Bourgoise. Martin has been certified by WSET and The Court of Master Sommeliers, and since May 2017 he is Head Sommelier in Aromi.

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Petr Kymla

Czech ambassador for the world’s largest barman competition, World Class, and is a graduate of the prestigious Malt Advocate whiskey course. He has a wealth of experience. He started as a barman in Bugsy’s, spent 9 years as a manager at Tretter’s Bar, then he was a manager for 3 years at the Wine Food Market. For the last 5 years, he has worked as Diageo Reserve Brands Ambassador in UPB.

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Juliana Fischerová

She has started to write a blog in 2012 about sourdough baking, Maškrtnica.cz. She and another food blogger (Cuketka) are founders of sourdough starter map and movement PečemPecen.cz. Since she was a little, Juliana enjoyed baking and cooking mainly for the family, later on she baked custom-made products and then she has been baking and frying donuts for restaurant Maso a kobliha.

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Sofia Smith

Sofia is the Executive Chef of Cafe Buddha in Balbinova street. She started her career in Prague at the British Council and Angel Cafe and restaurant Angel. Sofia, British born and with Irish - Malaysian heritage. Sofia's specialty is authentic Asian cuisine with a contemporary twist. Prior to launching the experimental The Sexy Curry Company, she was the Executive Chef of Le Patio Restaurant. 

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Vladislav Ryasnyy

Vladislav is one of the leading Czech pastry chefs. From 2016 he is a member of the national junior team of the Association of Chefs and Confectioners. He was awarded the "Young Craftsman of the Year" award. He is constantly attending other courses at the best in the field, such as Jordi Bordas or Frank Hasnoot. For inspiration, he runs around the world. His sense of perfection and perfect flavor doesn't have limits.

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Khanh Ta

In addition to a home table, he also met Vietnamese kitchen during his internship at the Culinary Arts School in Saigon and work in family Hanoi bistros. It is worth mentioning the internship at restaurant Story Michal Černý or Entrée of Přemek Forejt. Together with his brother, they opened the Gao Den and then Taro, where they serve a seven-course tasting degustation menu at the bar around the open kitchen.

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Jana Bilíková

A graduated lawyer is dressing up the rondon as the creative chef of the Ambiente restaurant network. She was selected as one of the Forbes 30 Under 30, and her job is to follow modern gastronomic trends. She gets inspiration from foreign internships. Her gourmet career began at Sasazu in Kampa Park, and then at the Michelin-starred restaurant La Degustation Boheme Bourgeoise for 3 years.

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Silvia Lizoňová

You will recognize her face from the Ambiente. She worked at Pizza Nuova, and is currently the sommelier in Eska. Her love is devoted to natural wines, and she is expanding her classification in viticulture at WSET in London.  Silvia is guided by the motto „wine is an emotion,“ and she has gained valuable experience in foreign internships, and next year she will be going to a Michelin starred restaurant, Noma.

 

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Marek Janouch

Marek started as a chef in the first Ambiente Restaurant in Mánesova Street. He participated in the launch of Lokál in Dlouhá, where he worked for 6 years, helped to launch others, and in 2013 he was the Chef of Lokál. He is the heart of the chef, the offer to open Kuchyň na Hradě didn't hesitate for a second. Today he has his own kitchen with a perfect team of chefs whom he heads and can't be happier.

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Dalibor Křivánek

Dalibor began his career at Ambiente in 2003 at Pasta Fresco in Celetná, then moved to the Michelin restaurant La Degustation Boheme Bourgeoise, where he worked for over 6 years and 3 years as a deputy chef of Oldřich Sahajdák. Dalibor raced our favorite Naše maso, he was the chef of Pastacaffe. In 2018 he received an offer from Marek Janouch to be his right hand in Kuchyň na Hradě and he couldn‘t refuse it.

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Marko Jelič

Mark is all known as a wine geek. He has been working since 2005, during that time he has tried to test its production in various world wineries. Preferably, he has wines from small family wineries, where they are produced wine with a focus on humility, respect for nature and care for sustainability. He enjoys wines with the minimum of additives and in his most realistic position.

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Martin Štangl

Martina significantly influenced the eight years of work in the Michelin La Degustation Bohême Bourgeoise as sous chef. In 2015, his dream was fulfilled, he was at the opening of the new Eska restaurant as a chef. He loves wild herbs and nature is the main inspiration for him. He appreciates each one of her fetuses, he enjoys rediscovering forgotten ingredients and always uses it to the last bit.

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Ladislav Dvořák

Essential experience for him was 5 years period in Essensia (todays Spices) in Mandarin Oriental Prague. He went for an internship to Sala Rim Naam in Bangkok. Then he went to London to Dinner by Heston Blumenthal for another internship. He was cooking in "U Štěpána" in a Šumava or "Babiččina zahrada". He established a brand new project Tamarind Tree with dim sum dumplings.

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Jiří Janouch

Jiří Janouch graduated from hotel school in Prague. He knows one of the owners of the bistro Dish from the time they worked together in the Hotel Yalta restaurant COMO, where Jiří worked as chief of cold cuisine. In DISH he participated on preparation of the complete concept before actual opening of the bistro and each item on the menu is his "baby".

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Jan Punčochář

Honza's career began at the hotel Ambassador, then gained experience in Rybí trh, the Zátiší Group or International Zlatá Prague. He worked as a chef for 10 years in Le Terroir and then in Grand Cru, which promoted to a top-quality restaurant. He became a jury of competition MasterChef Czech competition and he fulfills his dream, soon he will open two own places - U Matěje and the exclusive Stůl JP.

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Julek Surmaj

Sushi master, he has been preparing this exclusive Japanese delicacy for almost a decade. He began his sushi career at Ambiente and later worked under the guidance of Japanese masters Hatchiro Tsuda and Takeshi Shima at the Japanese restaurant Katsura where he honed his passion for perfection. He worked in Koishi under master Tadayoshi Ebina and then at Aureole Fusion.

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Michal Hromas

Michal Hromas was in a couple of top restaurants to gain experiences like Obecní dům or Aromi. He is the right passionate person who has also been in the beginnings of new projects and also has created the bakery concept of Mama Coffee. He is a lector of Miele for a couple of years, he has founded Street Food Festival and he also has his own broadcast " Ve vlastní šťávě" at Český Rozhlas.

 

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Frankie Gallucci

Frankie has loved food since his childhood. He got to Prague thanks to the internship in Ferrero. His domain and passion is pizza. For 9 months in a row, he studied the reactions and process of dough making, different kinds of flour, fermentation. All till the moment, he discovered the perfect combination. He loves the high-quality ingredients, his pizza became phenomenal in Prague.

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Josef Maršálek

Josef’s desserts are loved by the British Queen. He started his pastry career in Prague, later he moved to Bath and became the pastry chef at the most luxurious spa hotel. During work at Harrod’s Josef would fully realize his dream and won all the awards he could, he decided to move to India, where he participated in the great Conçu project. Now he is working at Cakeshop and he founded Fat Brothers with his friend.

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Leonardo di Clemente

The chef of the CottoCrudo with its team reaping recognition for the excellent cuisine. Leonardo cooked in Switzerland, the UK, or Japan he taught at one of the most prestigious gastronomic institutes the Boscolo Etoile Academy. As one of the most respected chefs of his generation, he is the happiest of making traditional meals seasoned with the Mediterranean.

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Martin Beránek

Since 2003, Martin worked as a chef and pattisier at Ristorante Rialto. In 2008, Martin became the pattisiere for the Noem Arch Hotel. In 2009, he excelled again at Ristorante Rialto as a pastry chef. Since 2012, his professional career has been closely connected with La Bottega di Finestra, and later with Il Mercato in Brno. Martin also had the great privilege to bake for many VIPs, including the Czech Presdients.

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Olga Romanová

The beer was her hobby already a long time ago. First, they brewed it at home together with her husband. But they missed the dreamed beer bar where you could get exceptional beers, rare pieces and specialties. They started it on the full throttle! As they say - this is the only way how to live - if you like your job you do not count the time. You simply do what you like. With love.

 

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Tomáš Babinec

Tomáš Babinec is literally a foodie and food devotee. He is also the founder of Čongrády, company which manufactures great pâté and meat products. It all started because of the love for food, Tomáš says. He wrote about it and gained the knowledge form the best chefs only. Today is the gastronomy not only his biggest hobby but also his professional mission. Tomáš is pushing the Czech scene forward. ​

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Jaroslav Pochop

Jarda was a former chef in Rawcha restaurant situated in Prague. Preparing raw food absolutely engulfed him a couple years ago and since then he took part in courses of preparing raw food with Russel James in London and one year study in Ekaya Institute of Living Foods Education in the USA, where he received certificates of raw food chef/specialists and nutrition specialist.

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Janina Černá

Cukrfree není dieta, je to životní styl. To nám Janina, autorka známého blogu Cukrfree a stejnojmenných kuchařek dokazuje už několik let. Svým příběhem, zkušenostmi pomáhá i spoustě dalších lidí, kteří se chtějí cukru jednou pro vždy zbavit. Janina má na kontě i výhru v soutěži Food Blog roku 2016 v kategorii Recepty.

 

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Yasmin Keshmiri Hejduk

She was born in Iran, lived for a while in London, and moved to the Czech Republic in 2006. She loved cooking with her mom, and she loves cooking for others. Her passion fills the room when she shares the traditional scents and flavors of Iranian food with others, broadening their horizons with the exotic tastes. When her love of cooking is combined with her creativity, the results are tremendous.

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