Lukáš Matulík

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!

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).

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.