Lecturers

Týna Roubitschek

Týnka is primarily the mother of a five-year-old son who replaced an office chair with a wooden spoon 7 years ago. And even though she is not a trained confectioner or a cook, food is the second most important thing in her life, after her son. She likes to make others happy, through the great food she cooks. She learned to cook and bake on her own, trying, tasting, and she was greatly influenced by her grandmother's kitchen, which inspires her to this day. She likes to build on their basic recipes and give them a more modern touch. In his free time, he bakes birthday and wedding cakes. Týna has gained experience in Bowl of Shoulders, Gingerbread's Dream, White Circus catering, King Solomon kosher restaurant and is now part of the Kro coffee team, where she bakes bread, baguettes and sweet treats. Týna enjoys dancinghall and cooking with friends, so they put together the popular Jamaican streetfood @Yardieprague, which he devotes to during the summer.

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Vojtěch Václavík

Chef and co-owner of Kro Kitchen, who decided to cook without compromise. Vojta gained experience in the Sansho restaurant with Paul Day and then went on an experience to Oslo, where he worked for two years in the Michelin-starred restaurant Fauna and completed several internships in Sweden and Denmark. After returning to Bohemia, he worked as the chef of Hergetova Cihelna, and then it was Kro. By opening the bistro, Kro kitchen has fulfilled his dream. He enriched the Prague gastronomic scene with a great concept, which is constantly growing. Now their portfolio also includes the bakery and café Kro Coffee & bakery as well as the new branch in Karlín Kro bistro & bar. 

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Jidapha Wisutrattana

Jidapha Wisutrattana was born in Suphanburi Province, Thailand, where she studied hotel management and worked in various five-star hotels for several years. She later discovered her great love for cooking and opened her own street stall with Thai specialties named Khan Jeen Namya. After arriving in the Czech Republic, she wanted to change the view of the cuisine of her native country. Occasional cooking at the celebrations has become an authentic and traditional Chilli Lips restaurant. Its goal is to show people real Thai cuisine, which offers an inexhaustible number of flavors. No substitutes or remakes of recipes, only real genuine tastes of Thailand, which you do not know in the Czech Republic.

(Thanks to Marie Bartošová and Gurmet magazine for the photo of Jidapha.)

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Jakub Horák

It is not for nothing that it is said that love passes through the stomach. Jakub got to know his love for Japanese cuisine at the age of 16. A year later, he started practicing at the renowned Japanese restaurant YAMATO, where he began working after graduation. At the age of 22, he decided to deepen his knowledge and went to study in Kyoto at the prestigious Taiwa School. After graduating, he started working in the Kaisek し ち 十二 候 restaurant (translated as 72 seasons) Shi chi jū ni kou, where he worked for six months. Today you can see him in Yamatou, or if you are lucky, in Japan, where he likes to travel regularly.

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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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Jakub Čadina

 

The head chef of La Bottega Gastronomica has worked in a number of renowned restaurants during his cooking career. He gained experience in Prague at Chagall’s restaurant, or RedPif, as the sous chef. He came to the La Collezione of Riccardo Luzque from the Grand Cru restaurant, where he cooked for three years under the leadership of Jan Punčochář

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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 Stock Plzeň - Božkov. 

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Jana Slabá

Food & Italian wine lover, she already founded the Foodies Club for VŠE studies, organized events such as cooking in La Degustation with Oldřich Sahajdák. With her enthusiasm developed into Laboratoria manager, what was her dream come true. Then she worked as general manager of La Collezione, but her heart remained in the Laboratorio, she forms the courses are today. Pioneered Street Food Festival with Hugo Hromas, food edited three cookbooks and founded the project Chefs Night- joining top chefs and their mutual experience sharing.

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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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Kristína Nemčková

Winner of the competition MasterChef Czech Republic 2019, which has been in the kitchen since she was 7 years old. Kristina likes to fulfill her dreams and one of them was the release of her own cookbook called #UPGRADE. Her grandmother is a great inspiration in cooking for her and she collects her experience on internships in professional kitchens, such as Jan Punčochář, Taro and Aromi.

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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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Xavier Carchenilla

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Hasib Saleh

Owner of Kábul restaurant.

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Michal Černý

Michal Černý

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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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Patrik Čikara

Yoga teacher, a traveler and above all a great chef who specializes in vegan and vegetarian cuisine.

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Lukáš Pohl

Lukáš was brought to the baking by her grandmother and we have a lot to thank her for. Today he is a confectioner with great experience, passion for baking, love of raw materials and especially desire and energy to make sweets better and better. Before Luke helped open the Pub from Ambiente in New York, he was a chef at Café Savoy and La Degustation Boheme Bourgeoise in Prague. In NY he also led the Bohemian Spirit restaurant in the Czech House. He returned to Bohemia only after seven years to become the chef of Myšák.​

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Filip Jančárek

Filip Jančárek je profesionální barman s 15letou praxí v prestižních pražských koktejlových barech. (La Casa de la Havana vieja, The Bankers bar). Mimo mixologii se věnoval degustacím a školení personálu a účastnil se řady barmanských soutěží, ve kterých dosáhl i mezinárodních úspěchů.

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Milan Zaleš

Milan Zaleš pracuje v Ultra Premium Brands jako ambasador ikonické italské značky Campari. Je profesionální barman a expert na italské „aperitivi“. Svou kariéru započal v Českých Budějovicích, kde pracoval mj. ve vyhlášeném baru Žlutá Ponorka, později strávil 10 let v prestižním pražském baru Bugsy’s. Účastnil se mnoha barmanských soutěží – největší úspěch zaznamenal na světově nejprestižnější soutěži Diageo Reserve World Class, když se stal vítězem jejího celonárodního kola.

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František Holeček

František Holeček zastává v Ultra Premium Brands post ambasadora filipínského rumu Don Papa a odborníka na mixery Fever-Tree. Tento profesionální barman má 16 let praxe za bary nejvyhlášenějších podniků v Praze (Tretter’s, Ocean Drive, Black Angel’s) a na svém kontě stovky cateringových akcí a eventů.

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Zdeněk Zajíc

Zdeněk Zajíc je expertem na poli nejvyšší gastronomie. Někdejší sommelier pražské Galerie vín Le Bouchon je dnes naším odborníkem na vína, šampaňská a koňaky v čele s francouzským koňakem rodiny Godet, jež v 16. století stála u samého zrodu této kategorie. Barová kultura by podle Zdeňka měla lidem předávat krásno – a sám je hrdý na to, že se na tom může aktivně podílet.

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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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Eva Simkovičová

Eva got baking in Iceland in the craft bakery Brauð & Co. There she learned most of the basics of Scandinavian pastries. The Icelandic wind then carried her back to Prague, where she continued with the basics, this time of sourdough and wholemeal bread in the well-known Praktika bakery. She further improved her experience in internships in Oxford, Barcelona, and Mirabelle Copenhagen. Her main belief and motto are to bring people new trends in the field of patisserie and to present sweet pastries in a new form using seasonal ingredients.

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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. Since 2019 he is the master of cuisine in the restaurant Na Jitrách.

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Ondřej Hutník

Ondra started cooking in Scotland, after his return to the Czech he cooked in Maze by Gordon Ramsay restaurant at the Hilton old Town hotel, Phenix, V Zátiší, Čestr and than the Mandarin Oriental Prague, where he spent 5 years, last 2 years as the Deputy Chef. Ondra has also managed internships abroad at Michelin stars restaurants. From 2018 he worked as a sous chef in the Asian restaurant Sia led by chef Jiří Štift. Now he works as chef of Toodway Catering Group Together.

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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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Marcela Dulanská

Marcela started her professional baking in the Vinohrady café Mezi zrnky (now Mezi srnky). She trained, experimented with gluten-free and vegan products, and searched for the best recipes for your favorite desserts. She began to bake to order and since 2015 supplied to cafes. With her baking, her flour sack ripped open so she had to find new premises and opened her own Mercy bistro in Žižkov.

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Adam Novotný

Co-founder of the CATERINC catering project, an active sportsman, loves cooking, the latest trends, and at the same time likes to rely on the best practices of our grandparents. He professes zero waste kitchen. It also deals with the nutritional aspects of vegetable cooking. He cultivates as much as possible in his garden, he likes to work with fresh ingredients, he can not resist the challenge of transforming traditional favorite recipes into their faithful plant copies.

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Libor Pozníček

Co-founder of the CATERINC project, a lecturer and fitness trainer who likes to explain in Thai boxing practices how it is with calcium and vitamin B12 deficiency. He teaches and educates plant foods, and is a good example of a healthy vegan.

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Honza Hochsteiger

Honza is better known under his nickname Master of Ice Cream or Mr. Zmrzlinka. And no wonder! He has been making crafts ice cream since 2002. He gained experience in Italy for four years, where he also graduated from Carpigiani Gelato University in Bologna. In Prague he worked for major ice cream shops Cream & Dream or Cremeria Milano. In 2015, he opened his own artisan ice cream shop, Crème de la Crème, which quickly gained popularity. Today it has three places where ice cream lovers return to the best in Prague! No wonder! Honza makes his craft really good name. Not only does he know the history of ice cream like no one else, but he sincerely loves his work and does it with great honor, and that is simply to know.

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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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Pavel Palas

Years ago, Pavel fell into the unique wines of the Champagne region. He totally fell in love with the local biodynamic houses and imported their mature years to the Czech Republic. It organizes wine tasting and also acts as a consultant not only in the area of wine but also in gastronomy. He enjoys working with champagne, and so he always tries to describe, bring and taste wine, and to explain how to archive or compose a wine cellar.

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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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Darina Sieglová

Darina has been writing for the Apetit magazine for years and regularly comes to cook for the Czech Television show Sam Doma. She has two children who forced her to exchange wild parties for family dinners. He is a believer of old order: warm dinners where the family sits at one table. The courses will tell you how not to go mad about children's (in) taste and duty to cook every day. Because "food is to be a joy for you and the children"

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Lenka Hnidáková

Lenka makes the world sweeter for all, and in 2016 she opened the first Prague cupcakes store, Lelí’s cupcakes. She studied media communication and transferred creativity from inventing creative campaigns at the agency to cakes. Since then, she has baked thousands of cakes, invented countless tastes, creams, concepts and decorating, and her cupcakes have become a symbol of joy. Lenka keeps searching for new combinations and possibilities and uses her pastry skills for charity.​

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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

Julek Surmaj is an experienced chef who has been specializing in sushi and hot Japanese cuisine for more than 10 years. He began his career at Ambiente Brasileiro, where he realized that Japanese cuisine would be his lifelong passion. His steps then led to the Japanese restaurant Katsura, then to the fusion restaurant Aureole, the famous restaurant Soho or restaurant Koishi in Brno. To this day, he collaborates with Japanese chef Tsuda Hachira, the founder and owner of the Katsura restaurant. He will open Small Fish restaurant in Liberec this February and he also prepares catering for private events, weddings and parties.

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Zuzana Ouhrabková

Zuzka is a self-confessed fermentation fanatic. It all began with Polish-style fermented beets, and also The Power of Natural Fermentation by Sandor Katz, a book she translated into Czech. She enjoys learning the principles of fermentation, exploring the possibilities, and communicating them as clearly as possible so that everyone can try this adventure at home.

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Jana Vlková

She uses humor when she shares her expert knowledge about edible flowers. She studied ecology and journalism in school, worked as a French translator, but also as a travel and gastronomy journalist. Cooking food and flowers in all its forms is her great passion, and so are flowers. Many years of experience in these two fields have gradually merged over time, and now she is excited about sharing her knowledge with others. In 2015, she released the Flower Cookbook, which was a great success, and organizing in-house seminars. Her next book came later, titled Flowers to Eat and Dandelions to Eat.

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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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Marek Bartoš

A professional food photographer with a passion for a sincere and conscious lifestyle. His photographic style is synonymous with his own approach to life and has brought him many awards and successful creative campaigns. His photograph shows a rare and compelling combination of subtlety and dynamism. You can find them in culinary magazines, cookbooks and advertising campaigns. Mark's narrow specialization resulted in collaboration with some of the most interesting and talented people in the industry.

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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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Anita Di Pietro

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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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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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