“Fine dining is a culinary art that must be felt with all the senses. I like discovering unconventional combinations of flavors – and I also enjoy talking with our guests. I always learn something new.
After my studies and several stints in sunny Italy, I set out to gain further professional experience in England. Here in Czechia, I spent several years working for Zátiší Group, at their Mlýnec restaurant, in the role of Chef de Rang. I later had the opportunity to return to England, specifically to The Hundred House, a hotel where I served as the deputy restaurant manager. During the epidemic, I found employment back home, initially as a waiter at Popovičky Park Hotel, and later as a shift manager at Hájek a Boušová. Czechs may recognize this company under the name Ovocný Světozor. If there are two things I value, they’re my international experience and all the great colleagues I have had the pleasure to work with so far.”