Lecturers

Petr Návrat

Over the past 15 years, Petr Návrat has held almost all positions in gastronomy. He gained experience mainly in Britain and Ireland, where he most often mixed flavors behind the bar. However, he never abandoned his dream of owning his own burger joint in Prague - the Burgerman restaurant, which has not stopped collecting superlatives since its opening last year. Already in trial operation, Burgerman made it to the selection of the prestigious Forbes magazine. Petr is currently preparing a new location for his restaurant, which will open to customers in the spring of 2023 - until then, he will serve you his recipe for a perfectly juicy hamburger at our Laboratory.

Courses

Emanuele Ridi

Emanuele Ridi is an Italian chef and restaurateur from the sunny Italian island of Elba, famous for its rich history and unique gastronomy. It is therefore not surprising that he gained his first experience with cooking and gastronomy in general here. Emanuele moved to the Czech Republic in 1992, and you could regularly see his face and cooking skills in the program With an Italian in the Kitchen, thanks to which he became well-remembered and well-known. However, his friends call him Manú. His restaurant focused on dishes based on Italian and Mediterranean recipes and authentic Neapolitan pizza has been open since 2019 and bears the characteristic name - Manú Praga. The ambition of the Manú Praga restaurant is to combine the Neapolitan temperament with a designer interior and friendly service, because for Emanuel, dining is an opportunity to meet friends over good food and drink.

Courses

Matteo De Carli

Matteo De Carli, a native Italian born in the city of Varese near Milan, has more than enough experience to his credit and is happy to share it with other people. He gathered experience all over the world, his work at the Four Seasons Hotel in Dublin, the opening of the Bice Mare Restaurant in Dubai or his role as chef at Cipriani in New York are definitely worth mentioning. Thanks to travel, he got to know countless cultures, tastes and recipes, as well as his wife Lenka. When they worked together at the Four Seasons Hotel in Dublin, Ireland, combined their lives on a personal and professional level. After rich experiences from all over the world, he needed to settle down together and start fulfilling his own dreams, and therefore the decision to open an Italian restaurant in Prague was a natural choice. In 2012, the Casa De Carli restaurant was opened. In his spare time, apart from cooking, Matteo is interested in modern art, plays golf, enjoys motorcycle rides and watches are also his passion.

Courses

Kevin Kostel

Kevin Kostel has been living in the Czech Republic for several years. For a long time he worked at the Asian fusion restaurant SaSaZu under the leadership of chef Sahaf Satabay. But he also has experience from abroad, specifically from one of the most famous Asian restaurants in Berlin, Nithan Thai. Now Kevin is happy to serve you his art on a plate in the modern Asian restaurant Sia, where he works under the direction of chef Jiří Štifft. Kevin cooks with his heart, he loves traditional Asian cuisine, but at the same time he realizes the importance of meeting the demand of the tastes of the European population and thus does not resist experiments.

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Výsledky překladu

 
 
Kevin Kostel has been living in the Czech Republic for several years. For a long time he worked at the Asian fusion restaurant SaSaZu under the leadership of chef Sahaf Satabay. But he also has experience from abroad, specifically from one of the most famous Asian restaurants in Berlin, Nithan Thai. Now Kevin is happy to serve you his art on a plate in the modern Asian restaurant Sia, where he works under the direction of chef Jiří Štifft. Kevin cooks with his heart, he loves traditional Asian cuisine, but at the same time he realizes the importance of meeting the demand of the tastes of the European population and thus does not resist experiments.
Courses

Marco Giampaoli

Marco Giampaoli has been cooking for almost 10 years. Part of his family comes from Italy, but Marco was born in the Czech Republic. He was very close to the kitchen even as a small boy, especially the Italian one. During his career, he worked in the kitchens of famous companies such as Alcron, he worked as a chef at the Wine Food Market restaurant in Smíchov, as sous chef at the Aromi restaurant, and for some time he also cooked in Michelin-starred restaurants in Italy, specifically in El Molin in Alto Adige, Il Portale in Lombardy and also in Rome at the Al'Oro restaurant. Among other things, Marco also completed a prestigious internship at the Gordon Ramsey restaurant in London, which has been proud of three Michelin stars for twenty years. He currently works as a private chef, doing cooking courses and private events.

Courses

Roman Paulus

Roman Paulus is the co-owner of Bistro Paulus and the chef of the Olomouc catering company Lobster Catering. In addition, he is also the holder of the most prestigious vobor rating - he won a Michelin star six times for Prague's Alcron. He also has extensive experience abroad, as a little boy he dreamed of one day being able to cook in the world's top restaurants. Immediately after the revolution, he accepted an offer to study in Austria, where he trained and began a career as a professional chef. He gained his first experience with world-class gastronomy in 1999 at the Savoy Hotel in London. From 2000 to 2007, he worked in hotels of the prestigious Hilton chain in Vienna and Prague. From 2008 until 2020, he was the chef at the restaurant of the Radisson Blu Alcron Prague hotel. Roman's internships in international educational institutions (The Emirates Academy of Hospitality Management) or world restaurants (Michelin-starred restaurants La Pergola in Rome and Maison du Boeuf in Brussels) are definitely worth mentioning.

Courses

Zdeněk Pohlreich

This year he celebrated 65 years and 50 years in the field of gastronomy. He is the co-owner of three Prague restaurants, Café Imperial, Next Door and Divinis. Zdeněk became famous thanks to the program YES, CHEF!, which mapped the state of Czech gastronomy for more than 10 years.

This year he published his biography, which documents Zdenek's entire gastronomic life. He wrote with a colleague everything that preceded it before it came to public attention through the show Yes, chef! up to the present. Talking about what he came from, about his ancestors, something from his childhood, something from learning, through the war to a complicated emigration and a return to nascent capitalism in the nineties. The book is mainly about gastronomy, so Zdeněk experienced it under socialism, abroad, in corporations and even in his own private business. Over the years, Zdeněk dares to say that he has seen something, met a few people and experienced it. 
 
Zdeněk is an active sportsman, he loves golf and cycling.
Courses

Nikoleta Kováčová

Nikoleta Kováčová, a well-known Slovak food blogger and the author of the first Slovak cookbook on the topic of vegan food, bearing the characteristic name Slovegán, became a vegan in 2013. Since then, she already has three cookbooks to her credit, the first one she published in 2019 and the last one she finished this year. However, questions related to eating accompanied her throughout her life, because her parents worked in gastronomy and although it didn't seem that long, she herself somewhat followed in their footsteps. In Slovakia, she is known by the nickname "Raw daughter" (in Czech, "syrová"). The reason for the origin of this nickname is the fact that Nikoleta started with a raw diet, but also her nature and habit of telling things plainly, the so-called "raw". In addition, Nikoleta also runs her own blog about ethical veganism, plant-based recipes and cosmetics not tested on animals. Her traditional Slovak recipes in a vegan version are popular, I continue to teach more people, learn them too.

Courses

Matteo Crubellati

Matteo Crubellati, the current chef of the chain of Italian bistros and restaurants La Collezione, was already there from an early age influenced and inspired not only by his family from Milan, but also by the years spent in Liguria and on the Cote d'Azur, but also by his love of traveling to the best restaurants in Italy, France and Spain, so he was very close to food. Until 2014, however, he worked with his father in the family construction company and studied to become an engineer. But his thoughts and heart were more and more in the kitchen, so he set out on an adventurous journey to become a chef.

He gathered his first experience in a small family restaurant in the center of Milan, where he absorbed the atmosphere and rhythm of the restaurant's cuisine with full sips. Later, when he started an apprenticeship at the Four Seasons Hotel in Milan with chef Sergio Mei in 2015, he was subsequently offered to travel to Prague. Matteo gladly accepted the offer and worked in Prague for two years under the leadership of the Four Seasons Hotel restaurant chef Leonardo Di Clemente. The desire for a change finally made Matteo go to the steak restaurant Gerge Prime Strak. But one day, Leonardo Di Clemente called him and offered him the position of Junior Sous Chef. It was impossible to refuse. As Matteo himself admits, it was Leonardo who gave him the most valuable information and to this day they are connected by a long-standing friendship. In 2019, the hotel opened two more restaurants, where he worked as Chef de Cusine. Two years later, he was put in charge of the kitchen at the Four Seasons in Prague.

At the end of 2021, after meeting Riccardo Lucque, Matteo was so influenced by Riccardo's enthusiasm and passion for Italian cuisine that he decided to join the La Collezione family as a chef. By the way, from time to time Matteo will diversify his menu with Asian or South American cuisine.

Courses

Pavel Berky

Pavel Berky (34) is a fashion designer and currently a chef from Slovakia, but he has been living and creating in Prague for several years. He got into cooking thanks to the MasterChef Czechia competition, which he passed in 2020 and won a great third place. According to the jury, which consisted of very successful chefs Radek Kašpárek, Honza Punčochář and Přemko Forejt, Pavel was one of the most distinctive and creative personalities of the entire year of the competition.

Pavel devotes himself to both fashion and cooking at the same time. Not long ago, he published a wonderful cookbook, which was awarded as part of the Most Beautiful Czech Book of the Year competition, which is organized annually by the Ministry of Culture of the Czech Republic and the National Literature Memorial.

Pavel always relies on aesthetics and creativity. His recipes are always a sign of novel combinations, distinctive flavors and perfect serving. He likes to pass on his knowledge and experience on his courses, but he also makes sure that you try everything out in practice.

Courses

Rodrigo Castro Vargas

Rodrigo Castro Vargas graduated from the Ambrosia Culinary Center in Mexico City, specializing in Mexican, Italian and Mediterranean cuisine. After his studies, he traveled and gathered valuable experience from all over the world. For example, he worked in Tuscany where he participated in the preparation of desserts in the restaurant Dai' Frasca. Then he returned to his native land Mexico, on the Costa Maya. As a chef, he was involved in menu planning, staff training and wedding menu preparations. Gradually he worked his way up from the position of Sou Chef at Tangarine restaurant to the position of chef, this time at the Kerouac Restaurant in Mexico City. Mexican cuisine is not only in his blood, but also supported by several years of experience. After a while, Rodrigo wanted to explore the world again. In 2018, he traveled to England to further improve his skills in Italian gastronomy, especially in the area of ​​appetizers, pasta and desserts, at the Italian restaurant El Murrino. From England, it was only a short journey to the heart of Europe. The chef living in Prague gained gastronomic experience in, for example, the tapas bar Gilda or the renowned Italian restaurant Aromi. He is looking forward to seeing you!

Courses

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. Týna enjoys dancinghall and cooking with friends, so they put together the popular Jamaican streetfood @Yardieprague, which he devotes to during the summer. 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.

Courses

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. 

Courses

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.)

Courses

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.

Courses

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.

Courses

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.

Courses

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. 

Courses

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. Now he is the chef of the restaurant of the Italian chain of restaurants and bistros LaCollezione, specifically at La Bottega Bistroteka.​

Courses

Jakub Čadina

Headchef of the wine bar and French restaurant Le Terroir. During his cooking career, Jakub worked in a number of famous Prague restaurants. He gained experience at Chagall's and at RED Pifu as a sous chef. For three years, he cooked under the guidance of Jan Punčochář at Grand Cru, where he gained a lot of experience. He ran the Italian restaurant La Bottega Gastronomica as a headchef for two years. And after the time of covid, the happy era of the rebirth of the new Le Terroir has already begun.

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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.

Courses

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. 

Courses

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. 

Courses

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.

Courses

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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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.​

Courses

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.

Courses

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.

Courses

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.

Courses

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.

Courses

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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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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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.

Courses

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. ​

Courses

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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