People

Head chef Brasileiro Karel Brigant with the Gault&Millau award.

People

20 years at Brasileiro: How does Karel Brigant run the kitchen?

Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it!

People

Sommelier Lukáš Mohorko from Kuchyň: Champagne is needed with schnitzels

An interview with the head sommelier of Prague's Kuchyň restaurant.

The chief of the Old Guard of Chefs: Czech cuisine from socialism to the present

About gastronomy under socialism, norms, school canteens and First Republic recipes.

People

Chef Martin Matys: How he spent twenty years in one kitchen

An interview with chef Martin Matys from Brasileiro U Zelené žáby, about routine, perspective and what it was like when he started a Brazilian restaurant in the centre of Prague twenty years ago.

People

As a child he helped his parents at the market, today he delivers vegetables to Eska and La Degustation

Who takes care of the vegetables in Ambiente restaurants and how challenging is it to get the ingredients from the field to the kitchen? We went to the Holešovice market to visit Ondřej Svoboda's stand.

In conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubes

An interview with chef Pavel Brichzin about working with farmers and making the most of the season, about respect in the kitchen, but also how the new identity of Čestr was built.

"Bees are like tattoos - once you start, you can't stop," says chef and beekeeper Honza Všetečka

If he wasn't the chef at U Kalendů, he would definitely be a beekeeper! How did Honza Všetečka come to beehives and what fascinates him about the thousands of bees that gave him fantastic honey this year?

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Designer Michal Froněk: A restaurant needs a genius loci

Who will win? The designer or the history of the space? We talked to designer Michal Froněk about the interior of Marie B and the protein chandelier, patina in Prague 1 and instant time.