The favourite chefs of our chefs: Where does Ambiente's creative chef Daniel Juráš get his inspiration from?
René Redzepi
Danish chef and the driving force behind Copenhagen's Noma, one of the most influential restaurants in history. He defined the direction New Nordic Cuisine based on foraging, consistent seasonality and advanced fermentation.
Poul Andrias Ziska
He came to prominence as chef of the Faroese two-star restaurant KOKS. He specialises in the raw terroir of the North Atlantic, using ancient techniques such as wind drying to process unique ingredients. In 2025, he opened his own restaurant in Tórshavn called Paz, which was awarded two Michelin stars just two months after opening.
Jan Hartwig
German chef and owner of the Munich restaurant JANwhich won three Michelin stars shortly after opening. His style is deeply rooted in German precision and stands out for its incredible complexity of flavours.
Jan Všetečka (Všét'a)
Longtime creative chef at Ambiente, who has been gathering experience in the world's Michelin-starred restaurants. Since 2021, he has been running the restaurant and bakery U Kalendů. He cooks honest Czech cuisine without glitz, and prides himself on precise craftsmanship, working with the whole animal from nose to tail and a deep respect for tradition.
Simon Rogan
British pioneer of the farm-to-table movement and chef of the three-star L'Enclume. Rogan owns extensive farms that supply his restaurants, as a result of which his precise cuisine faithfully mirrors the British landscape and seasons.
