“For me, modern Czech gastronomy is a return to our roots, interpreted with new precision and a fresh perspective. The goal is not to invent new things, but to present what already exists in a contemporary, lighter, and balanced form.”
Leo’s journey to the head of the kitchen at Almanac X Alcron Prague is a story of returns and a deep respect for the craft. He is returning to Alcron for the third time to breathe life into the new Brasserie 1932 concept. He gained his experience at prestigious European addresses, including the Michelin-starred restaurants Die Insel in Hanover and Restaurant VAU in Berlin.
For Leo, simplicity and clarity on the plate are essential. In his creations, he follows the rule of four to five components in perfect flavor balance, allowing the core product and the work of local producers to truly stand out. His vision of modern Czech cuisine moves away from the traditional emphasis on heavy portions, focusing instead on lightness, seasonality, and honest foundations.
At Brasserie 1932, Leo blends classic French techniques with Czech tradition. His signature specialty, for example, is pork confit with a creamy root vegetable sauce, served with a dumpling or a “nok”. With a touch of nostalgia, this dish also references the iconic scene from the beloved film Pelíšky, naturally introducing typical Czech humor into the concept. Every dish he prepares represents “cooking from the heart”—authentic and perfected down to the very last detail.
