Josef Křížek

EXECUTIVE CHEF

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).

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Lukáš Matulík

Bar Manager

Lukáš is the Bar Manager at Alcron Bar. With over ten years of experience behind the bar, he has worked across a wide range of venues and held every position in the field. This diverse background has given him a comprehensive understanding of bartending, which he continues to develop with passion and precision. A trained photographer and avid traveler, Lukáš has visited more than thirty countries, drawing inspiration from a wide variety of cultures and flavors. The knowledge he gained through prestigious training programs and work in cocktail bars around the world now fuels his creativity at Alcron Bar, where each cocktail tells a unique flavor story.

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Šimon Hajník

Restaurant Supervisor

Simon was enchanted by the magic of gastronomy by chance. He gained his first experience at one of the most prestigious hotels in Prague, where it was love at first sight – a love that has lasted for ten years.

He embraced the challenge of reopening the iconic Alcron restaurant with a new concept, and it’s a journey that continues to excite him. He believes that food brings people together and helps create lasting memories.

Alongside his work, he studies Tourism and Hospitality Management at the University of Economics in Prague.

In his free time, you’ll most likely find him at a football match in Eden or on a quest to discover the best “svíčková” in the Czech Republic. Got a tip? Let him know!

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Leonhard Wenzel

Head chef

“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.

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Dávid Frolo

Bar Supervisor

Dávid, Bar Supervisor and the creative soul of Alcron Bar, combines many years of bartending experience with a passion for art and design. He has been working behind the bar for over 10 years, during which he has developed a professional approach to guests and a deep understanding of hospitality.

Outside the bar, he focuses on illustration and graphic design – he is behind the visuals for BarMagazine, which he also creatively manages on social media. He is also the author of the original art project We Serve, where he connects bar culture with linocut art and community events.

In the Alcron Bar team, he stands out not only for his technical precision but also for his ability to create an exceptional guest experience that blends hospitality, creativity, and a personal touch.

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Leonhard Wenzel

Head chef

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Dávid Frolo

Bar Supervisor

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Michal Novák

Restaurant Manager and Sommelier

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.

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Lukáš Matulík

Bar Manager

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Šimon Hajník

Restaurant Supervisor

Alongside his work, he studies Tourism and Hospitality Management at the University of Economics in Prague.

In his free time, you’ll most likely find him at a football match in Eden or on a quest to discover the best “svíčková” in the Czech Republic. Got a tip? Let him know!

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Lukáš Hrdý

EAM, Director of Food & Beverage

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.

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Martin Šmíd

Restaurant Supervisor

Meet Martin, our Restaurant Supervisor.

He has been working in gastronomy for over 15 years – a field that continues to inspire him with its dynamic nature, attention to detail, and the opportunity to work with people. He gained his first key experience as a sommelier and waiter at La Bottega di Finestra, and was later shaped both professionally and personally by six years at the renowned wine bar Bokovka, where he immersed himself deeply in the world of wine and high-level service.

Today, he works as a supervisor in our hotel restaurant, overseeing smooth operations during service, team training, and wine selection. He believes that the balance between precision, attention to detail, and natural human warmth is essential to turning an ordinary visit into a memorable experience.

In his free time, he enjoys road cycling, working out, and spending time with his girlfriend, who is both a grounding force and a source of inspiration. He loves to travel – Portugal remains his favourite destination. A passionate foodie and home cook, he never says no to a glass of champagne or a beautiful Nebbiolo from Piedmont. For Martin, gastronomy is not just a job – it’s a way of life.

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