Savvy Chefs and Their Culinary Havens

Do you also enjoy baking and cooking? Are you inspired by popular cooking shows like Yes, Chef!, Hell’s Kitchen, Boys in Action, MasterChef, Duel on a Plate, Spaced Out, World on a Plate, or Bake the Whole Country? If so, you’re likely aware of several renowned Czech chefs, chefs, confectioners, and pastry chefs. These talented individuals are typically associated with the establishments they have created or where they currently work. Some of these eateries, such as restaurants, bistros, cafes, and patisseries, have been serving customers for many years and still keep attracting guests. Perhaps you haven’t heard of some of these chefs? Don’t worry; you’ll soon become familiar with them. This could be due to the rise of gastronomic shows, which have become a staple on Czech television. Or maybe it’s because of the new Michelin stars?

Zdeněk Pohlreich (*1957): Café Imperial, Next Door, and Divinis

Chef, Super Simple, Bravo, Chef!, Placed Without Napkins, Chef on the Grill, Chef on the Cream or Such a Normal Cookbook: this is just a small selection of the books authored by Zdeněk Pohlreich, a well-known chef, gastronomy expert, and host of various cooking shows. He is best recognized for the show Yes, Chef!, which catapulted him to fame due to his blunt and colorful vocabulary, earning him the title of the face of Czech gastronomy. The last time viewers could watch him was on the show Pohlreich’s Restaurant Duel. You can experience Pohlreich’s culinary talents in three different restaurants in Prague. The most notable is Café Imperial, designed in the style of the grand cafés from the First Republic era. Right across the street is the more contemporary bistro Next Door by Imperial. Another eatery, Divinis, is located in the Old Town, behind Týn Cathedral; it follows an Italian style and has been featured in the Michelin Guide multiple times. Zdeněk Pohlreich also lends his voice to the popular animated series The Simpsons, where he voiced the character of the famous chef Gordon Ramsay. Additionally, he teaches at the Culinary and Hotel High School in Prague and offers various courses at the Prague Culinary Institute.

Miroslav Kubec (*1960): Reitenberger Resort, Municipal House

Since 2005, Miroslav Kubec has held the position of president of the Association of Chefs and Confectioners of the Czech Republic. He has long been an advocate for Czech gastronomy and culinary arts and was the executive chef at Prague’s InterContinental Hotel, where he had the honor of cooking for Presidents George W. Bush, Barack Obama, Václav Havel, and even the Rolling Stones. After a brief period at the Grandhotel Pupp in Karlovy Vary, he took on the role of General Manager at the Reitenberger Spa Medical Resort in Mariánské Lázně. He has also worked as a chef at the Municipal House Restaurant in Prague and Villa Fitz in Rokytnice. Although he originally aspired to be a bus driver like his grandfather, during the sixth grade, he switched gears and chose to pursue cooking instead. He mentions that his entire family has a talent for cooking, and Miroslav Kubec has never regretted his career choice.

Oldřich Sahajdák (*1975): La Degustation Bohême Bourgeoise

When the restaurant La Degustation Bohême Bourgeoise in Prague’s Old Town first achieved a Michelin star, it was a groundbreaking success for Czech gastronomy, likened to a supernova explosion in its impact. Currently headed by Oldřich Sahajdák, a celebrated figure in Czech gastronomy, he gained invaluable experience mainly in Germany and is a graduate of the Culinary Institute of America. He has successfully maintained the Czech Michelin star for the longest time among all chefs. His philosophy aligns with that of the acclaimed restaurant “La Degu”: “Our tasting menu features seasonal selections sourced from local farmers, foragers, and hunters. We invest significant effort into finding the best ingredients, cooking them to bring out their distinct flavors. Our dishes are influenced by traditional cuisine. We draw inspiration from nature’s cycles and the relationships amongst the ingredients we utilize.” Sahajdák is also active at the Prague Culinary Institute, where he provides his expertise to aspiring chefs. His culinary foundation is rooted in the teachings of Chef Maria B. Svobodová, whose legacy goes back to the 19th century. To honor her, Sahajdák and his colleagues established the Marie B Restaurant, which adheres even more closely to the principles of the celebrated chef compared to its Michelin-starred counterpart. You can find Marie B situated among Bokovka wine bar and Our Meat butcher shop on Long Street.

Roman Paulus (*1975): Bistro Paulus

Chef, gastronomist, educator, and author of numerous cookbooks, Roman Paulus studied in Austria and has worked at the iconic Savoy Hotel in London, as well as in Vienna and the Hilton in Prague. Notably, he cooked aboard the ocean liner Queen Elizabeth II. Until recently, he led the kitchen at Prague’s Alcron Hotel, where he earned a Michelin star in 2012 and successfully defended it five times. He has undergone extensive professional training and internships at esteemed global culinary institutions and top-tier restaurants, including the Michelin-starred La Pergola in Rome and Maison du Boeuf in Brussels. You might know him from the Culinary Academy of the Lidl chain. Since 2021, he has collaborated with the Lobster Family Restaurant in Olomouc. Recently, he opened Bistro Paulus in Olomouc, which offers a modern concept for a 21st-century cafeteria focusing on ideas, quality, simplicity, and experience.

Miroslav Kalina: Grilled Chicken, Arrigō in Děčín

When you ask Mirka Kalina about his favorite cuisine, he is quick to say it’s his own. He focuses on using quality ingredients and precise seasoning in his dishes, ensuring that low-quality ingredients have no place in his kitchen. Since the early 1990s, he has gathered gastronomic experience across Europe and has become a well-respected expert in preparing fish and game, although he remains grounded in Czech cuisine as the foundation of his culinary approach. You might know him as a judge on the cooking show MasterChef. Before launching his own venues like Kalina Cuisine & Vins and later Kalina Kampa and Kalina Anežka, he worked in the kitchen of the Hoffmeister Hotel in Prague. Nowadays, he is particularly interested in the street food and fast food concept, having successfully established HQ (High Quality) Pippi Grill in front of Makro in Prague’s Stodůlky, which serves sandwiches and grilled chicken. You can also sign up for his cooking classes at the Gourmet Academy, which is a premier culinary school in Prague. Currently, he is also cooking at Arrigō restaurant in Děčín.

Marcel Ihnacak (*1978): Boutique Hotel Templ

Fans of ice hockey will undoubtedly recognize the name Ihnacak. The talented Marcel Ihnacak hails from a Slovak hockey family and was on the path to an NHL career until an injury led him to discover his passion for cooking during his recovery. By the age of twenty-three, he became the chef at Prague’s Century Restaurant and also gathered experience in London at the distinguished Michelin-starred restaurant Pied-à-Terre. He has prepared meals for various presidents and celebrities like Karel Gott, Sean Connery, and Calvin Klein. You might recognize him from Lidl’s advertising campaigns, as his modern culinary concept relies on fresh local and regional ingredients and herbs. The author of several cookbooks and television shows, he currently operates a restaurant at the Boutique Hotel Templ in Mikulov, where he also offers cooking classes. This hotel, located in the historic Jewish Quarter opposite the synagogue, was previously the sight of the legendary Rabbi Löw’s Provincial Rabbinate. In addition, Marcel Ihnacak runs the Mikulov-style O’Hara restaurant and the contemporary restaurant Stravovna in the Refrigerator.

Jan Punčochář (*1979): Restaurant U Matěje

One of the judges on Czech MasterChef, Jan Punčochář, gained his experience at the Ambassador Hotel in Prague and in Michelin-starred restaurants like Hangar 7 in Salzburg, Tim Raue in Berlin, and Häberlis Schützenhaus in Switzerland. He operated Le Terroir restaurant for a decade, earning multiple Michelin Bib Gourmand awards during his tenure. He also contributed to the restaurant concept for the famous Grandhotel Pupp in Karlovy Vary, and worked in gastro operations like Restaurant Monarch and Pohostinec Karlín. For nearly five years, he held the position of Chef at Prague’s Grand Cru Restaurant, during which he won the Golden Chef award three times. Because he dreamed of having his own restaurant that focuses on Czech cuisine, in 2019, he launched Restaurant U Matěje. “At Matěj’s, we do things honestly, as has always been the tradition here. There are no small portions in the middle of the plates; instead, we serve large portions on the tables,” he remarks about his latest venture. Come and savor delicious sauces and seasonal specialties, and enjoy a pint of Pilsner beer and homemade moonshine.

Radek Kašpárek (*1981): Restaurant Field and 420

In the 2016 issue of the Michelin Guide, Field restaurant, helmed by chef Radek Kašpárek, was awarded the distinction of becoming the third Czech restaurant to receive a Michelin star. His new restaurant, 420, which opened in December 2023, showcases its take on Czech cuisine, packed with experimental flair. Not only do you know this Ostrava native as a judge on MasterChef Czech TV, but you might also recognize him from Barrandov Television, where he hosted the show What’s for Dinner Tonight?, later renamed Kashparek, Cook!. Radek is a proponent of modern cooking that emphasizes a straightforward yet visually appealing presentation of ingredients. He delivers robust flavors without unnecessary frills, and his ideas often take unexpected turns. “Seasonal menus are designed to showcase their natural origins—sometimes even literally going back to their roots. The field is foundational. Everything else is open,” he explains.

Přemek Forejt (*1987): Restaurant Entrée

Přemek Forejt, the chef at the Olomouc restaurant Entrée, is not only a gastronomist but also a judge on MasterChef Czechia. He gained experience while training at the prestigious Michelin-starred restaurant L’Autre Pied in London. After returning in 2012, he worked at Brno’s Koishi restaurant, which specializes in sushi and fish and won first place in the 2013 Maurer’s Choice Grand Restaurant ranking. Since 2017, he has been the chef of the successful Entrée restaurant in Olomouc. “At Entrée, we claim to be inspired by nature, which gives us flexibility in our culinary concepts. Our guidance comes from our desire to create what we genuinely want to produce,” says Přemek Forejt. Prepare to be captivated by a culinary performance set in the stylishly transformed building of a former theatre: a one-of-a-kind experience inspired by nature with an open kitchen showcasing a vibrant garden filled with plants and minerals.

Jan Knedla: Papilio in Vysoké Újezd

Even if you haven’t encountered him, be assured that Jan Knedla boasts extensive experience among Czech chefs from Michelin-star establishments. His resume includes stints at Allegro in Prague, Rossellinis in Italy, L’Atelier in London, and Amber (Michelin star) in Hong Kong and St. Petersburg. He credits his grandparents for his culinary interest. Today, he leads the kitchen at the experiential restaurant Papilio, located about twenty minutes from Prague in Vysoké Újezd. “I carefully select the best elements of haute cuisine, contemporary trends, and non-European cuisines to elevate every dish to a sensory feast.” he explains about his cuisine, which won him the Golden Chef 2023.

Martin Makovička: Vallmo and the Wrocław House

Vallmo Restaurant, run by Martin Makovička, was the first in the Czech Republic to receive the Crystal Pin award from Google. This award recognizes businesses rated highly by users on Google Maps. “Success is achievable through hard work, determination, and attention to detail. Communication is crucial, both with customers and employees.” Makovička emphasizes. He learned culinary skills not just in the Czech Republic but across the globe, emphasizing the use of Czech raw materials in his cooking. Vallmo is particularly known for its fish, which is sourced from Třeboň ponds. In the summer of 2024, this elite chef opened a new venue called Vratislavský dům in his hometown of Třeboň, showcasing that even a small town can host top-notch gastronomy, utilizing the finest local ingredients, quality fish, and meat from nearby farms, as well as fresh vegetables and eggs.

Khanh Ta: Dian

Khanh Ta, originally from Jilemnice, opened Restaurant Dian with his brother, introducing high-quality Vietnamese cuisine to Prague. Their evening menu is served family-style, allowing diners to eat like in Asia and share the joy of dining with loved ones. Khanh Ta graduated from the Institute of Gastronomy in Saigon and spent time traveling across Vietnam, learning about the local culinary scene.

Petr Kunc: Salabka in Troja

Petr Kunc, chef of the Salabka restaurant in Prague, largely honed his skills in London. He realized his passion for cooking at a young age. At Salabka, he focuses on experiential gastronomy, where the emphasis is on the aesthetic appeal of dishes as well as their taste. He aspires to earn a Michelin star for his restaurant. You might also see him at Culinary Academy di Grosseto.

Marek Fichtner (*1975).

A well-known figure among viewers of MasterChef, Marek Fichtner won the Golden Chef 2022 award. He has worked in various places, including Germany, on cruise ships, and in countries like Saudi Arabia, Copenhagen, and Switzerland. He prefers cooking with local ingredients and avoids overly complicated recipes. He spent many years at the five-star Augustine Restaurant and now you can experience his cooking at the Red Deer. You can also learn to cook with Fichtner at the Gourmet Academy.

Pavel Drdel: Salt and Beets

The iconic restaurant Salt and Beetroot in Strakonice is run by Pavel Drdel. He dreamed of becoming a chef from a young age, leading him to pursue this career path diligently. After a while, he moved to Italy, where he mastered inventive techniques in Michelin-star restaurants. Upon returning to the Czech Republic, he worked in various restaurants, and in Fall 2017, he took on the role of co-owner and chef at the Strakonice restaurant. The foundation of his culinary practice is based on the intricate relationship between gastronomy and nature. The local cuisine begins not at the stove, but rather with local farmers in the fields. Pavel Drdel strives to process each ingredient perfectly, embracing techniques like pickling, drying, and fermenting. While his restaurant might seem tailored for vegetable lovers, there is something for everyone, whether you are a meat enthusiast, vegetarian, or vegan.

Otto Vašák (*1992): Restaurant Essens

The year 2025 has the potential to bring Czech gastronomy onto the global stage. With the arrival of the most significant Michelin and Gault&Millau guides, the Czech Republic also sees its first representative in the world chef rankings, The Best Chef Awards. That representative is Otto Vašák, from the Essens restaurant located in the Border Chateau in the Lednice-Valtice area. Additionally, Gault&Millau has honored Vašák as Chef of Tomorrow, a title given to chefs with great promise. The Essens Restaurant, where he serves as head chef, has been ranked among the TOP three companies in the Czech Republic by the Gault&Millau guide.

Otto Vašák is known as the boy from Beskydy, and is not just a chef but a father and a husband who enjoys shooting. He began his journey at the Hotel Horal, worked through various Prague and Brno restaurants (such as Dish, La Bottega Bistroteka, and La Degustation Bohême Bourgeoise), ultimately landing at Essens.

What are The Best Chef Awards?

The international rankings of The Best Chef Awards evaluate chefs based on their skills and philosophies. The awards are voted on by over 900 industry professionals, which include chefs, food journalists, photographers, and other professionals. Each voter has the opportunity to name the ten chefs whose work they believe most inspires others, pushes gastronomy forward, and has made a significant impact globally.

Similar to Michelin stars and Gault&Millau caps, chefs from around the world compete for knife symbols in The Best Chef Awards. A single knife implies a high standard of culinary skill, two knives denote internationally recognition, and the top honor of three knives signals superior culinary expertise.

Otto Vašák from Essens restaurant in the South Moravian town of Hlohovec is the first Czech who has made it onto the list of the world’s best chefs and earned a one-knife symbol. The first place in the The Best Chef Awards 2025 went to Rasmus Munk, a Danish chef at the restaurant Alchemist in Copenhagen. The second spot was awarded to Ana Roš, a Slovenian chef who heads the restaurant Hiša Franko, and in third place is Himanshu Saini, an Indian chef working in Dubai at the restaurant Trèsind Studio, which holds three Michelin stars.

In the The Best Chef Awards 2025, Slovakia also gained recognition in the culinary scene. Like Vašák, one knife was awarded to Daniel Tilinger from Eck, chef of the Bratislava restaurant Origin Lukáš Heuser, Jozef Breza from Gašperov Mill in Batizovce, and Jirka Zajicek, who manages the castle restaurant Arte at St. George.

Gastronomic Shows and Cooking Competitions

• Have you heard of the Bocuse d’Or cooking competition? Founded in 1987 by the legendary Chef Paul Bocuse, it has been dubbed the Culinary Olympics or the Oscars of Cooking. After many years, the competition returned to the Czech Republic in 2023, with the national finals scheduled for June 30 to July 1, 2025, at Grandhotel Pupp in Karlovy Vary. The finalists will be chosen by the Academy Bocuse d’Or Czech, composed of renowned Czech chefs.
• A survey conducted by Axocom examined the impact of culinary shows on viewers; 67 percent of respondents reported trying to cook something new at home at least occasionally. One in five does so regularly.
• Czechs seem to have confidence in their cooking abilities; 56 percent think they could participate in a cooking show if given the chance.
• Foreign cooking shows or video bloggers attract 41 percent of viewers.
• For new recipes, 78% of individuals prefer to cook following television guidance, while only 22% rely on instructions from a cookbook.
• Approximately 72 percent of people have at least one recipe that they are comfortable making and are happy to serve to guests.
• Conversely, 28 percent of those surveyed avoid cooking altogether.
• When it comes to experimenting with flavors and new ingredients, 38 percent of respondents are open to it. If a recipe piques their interest, they are willing to try out ingredients they have never used before.
• A third of people own at least one cookbook. More than half of those surveyed invite friends over to their homes, and a quarter dream of starting their own cooking business.