Richard Bielik is a graduate of the Institute of Hospitality Management in Prague. This innovative and creative chef began his professional career in his native Slovakia, and subsequently worked in leading Prague hotels such as Mandarin Oriental, The Grand Mark, Augustine and Le Palais. He has also worked at London’s Kitchen W8 with one Michelin star, La Bottega Tusarova, Café Lounge and Taro. His last position was at the Zem restaurant in the Andaz Hotel, whose concept and success he was involved in from the very beginning.

“I like creative environments and variety, which is why I decided to face new professional challenges as the chef of ALCRON restaurant. Alcron is an icon for me, a place with a huge tradition and history where many culinary stars have worked,” says Richard. “I like the way the place looks after the renovation and the direction it is taking. It’s a great source of inspiration for me, and there’s also a really wide space for me to develop further.”

The new menu at Alcron combines seasonality with an innovative approach to local ingredients as well as global trends and the new chef’s favourite techniques. The fusion results in dishes where diners appreciate not only the appealing appearance, but also the full flavour and sophistication – simply complexity in the true sense of the word.

“My aim is to present plant-forward dishes in an attractive form. So that they look appealing and people want to taste them. I will stick to my traditional concept – the dishes will be light, intensely flavoured, complex. The menu will be based on seasonality and momentary inspiration. It will be rotated regularly so that guests can enjoy variety,” explains Richard.

Richard’s mission is to offer Alcron guests an exciting culinary experience in a family-friendly, welcoming setting with an open atmosphere. A place they will enjoy returning to with family, friends, and business partners, where both meat lovers and those who prefer plant-based dishes can savor delicious meals. In addition to the dinner menu, the form of which will regularly change according to the availability of ingredients and current inspiration, a lunch menu will also remain available at Alcron Restaurant.

Petr says: “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.”

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).

Our F&B manager Lukáš, who has returned to our country after years spent abroad, is the right man in the right place. You see, for him, gastronomy isn’t just his profession – it’s his passion. Here at our hotel, he ensures that operations at the restaurant, bar, terrace, and conference spaces run smoothly. He enjoys his morning coffee in Karlín or Vinohrady, home to many charming coffee spots, before taking a stroll through Stromovka or the iconic Nový Svět district.

“I like it, that’s why I do it” Tomáš’s answer to the question of why gastronomy. He likes good food, drinks, and the hustle and bustle of a restaurant. Thanks to his curiosity he had the opportunity to experience how to operate a top restaurant in London, Oslo, Copenhagen, and here in Prague. Thanks to his work in Grand Cru during the time of Jan Punčochář, wine became a great hobby for him. So Tomáš gradually managed to pass the sommelier WSET Advanced and Court of Master Sommeliers Certified. You are more than welcome.

Tomáš will be happy to take care of you with his team and find the right bottle for you.