My approach

Minimal,
Local,
Flavorful

I am passionate, creative and hard-working chef who loves to cook modern dishes. I have got 10 years of a professional cooking experience and love to work in a small but busy kitchens that value the team work, creativity and presentation, where I will be able to fully utilize my talent and abilities.

During the years I've spent collecting experiences and skills in the kitchens around the world I got a chance to work with numerous Michelin star chefs and at Reykjavík's Michelin star restaurant Dill. That and working in the rich and beautiful nature of French mountains and Iceland's countryside formed my cooking style combining the classic French cuisine with the modern Nordic approach.

Curriculum vitae

Working experience

Originally from Czech republic, but collected working experience mainly in Iceland and France

In 2009 I graduated in business branch of Hotel management school in Jihlava and due to my extensive work experience abroad I speak fluent English.

Hip Hideouts - Val d'Isere, France, 2022-23

private chef at luxury chalet

Hotel Aldan - Seyðisfjörður, Iceland, 2019 - 23

head chef
making menu, food orders, final presentation
working with local ingredients only

Dill - Reykajvík, Iceland, 2022

Iceland's first Michelin star restaurant
preparations, final presentation

Marco Polo - Val d'Isere, France, 2021-22

private chef at luxury chalet

Bakery Veselo - Jihlava, Czech republic, 2021

one of the best bakeries in Czech republic
baking sourdough bread and pastry

Hotel Portteta - Courchevel, France, 2020- 21

worked with Michelin star chef Angela Hartnett
making fresh pasta, grill section

Nielsen - Egilsstaðir, Iceland, 2021

worked with Michelin star chef Kári Þorsteinsson
all sections

Argentina steak house - Reykjavík, Iceland, 2018

sous chef
food orders, staff schedules, final presentations, grill section

Essensia Italian restaurant - Reykajvík, Iceland 2017

food orders, grill section, pass section, final presentation

Castle street town house - Liverpool, UK, 2016-17

grill section, cold section, pass section, final presentation

Brasserie - Liverpool, UK 2015-16

Michelin guide restaurant
salad section, grill section, final presentation

Education and language skills

10 years of practice

Nordic x French cuisine

Michelin star experience

Inspired by nature