“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.

Michal has 19 years of experience in the gastronomy industry. He started from the very basics in ordinary bars and rural restaurants and gradually worked his way up to French fine dining at Celeste and the Four Seasons Hotel Prague.

He also gained experience beyond restaurant operations, including working as a sales representative in Poland. He fully embraced wine about twelve years ago and gradually completed the international WSET for Wines and Spirits Level 2 and WSET for Wines Level 3 exams, which greatly deepened his expertise.

He is drawn to wine not only for its diversity but also for the environment in which it is produced. He believes that where wine is grown, good food follows. Wine regions, in his view, are united by quality gastronomy, beautiful landscapes, and hardworking, inspiring people.

His favorite wines include Austrian Grüner Veltliner, German Riesling, Italian Franciacorta, and Champagne. Among red wines, he prefers the elegance of Burgundy Pinot Noir and Italian Barolo.

Currently, he works at Alcron in Prague as Restaurant Manager and Sommelier, combining his extensive operational experience with deep wine knowledge and a strong focus on personalized guest service.

In hospitality, he values meeting interesting people from around the world, high-quality gastronomy, wine, and a strong team. The dynamic nature and daily variety of this environment keep him inspired.

In his free time, he devotes himself primarily to his two young children, enjoying outdoor activities with them and the family dog, Rusty. He is also actively involved in swimming and playing billiards.

Josef traveled halfway around the world and cooked in many interesting places. At the same time, there was just a little missing, and one of the talents of the current Czech gastro scene did not cook at all. When Josef Křížek was deciding what he was going to do, he hesitated between working with wood and working with food.

He is grateful for chefs and wonderful colleagues he met and he learned from. Right after graduation, he went to London and cooked for seven years under great chefs from Australia. He then cooked, for example, in the luxurious smelling Abu Dhabi and helped open several restaurants there.

Finally, he landed in the Czech Republic and cooked in the fine dining team of the Augustine restaurant and subsequently in the completely different concept of the Červený Jelen restaurant.

Fresh from September 2023, you will find Josef Křížek in the position of Executive Chef at Alcron in Prague. “It’s an interesting change not only from a purely professional perspective – from professional growth, but also because it’s moving much more from meat to vegetables”, Josef. In the spring of 2023, you could register Josef as František Hrdina’s coach for the most prestigious cooking competition Bocuse d’Or, which took place in Prague’s O2 Universum (he won 4th place).