Partner chef
František Hrdina
He began his career at Hotel Kempinski and continued at Hotel Augustine. He also worked on ocean liners in Australia and New Zealand and spent time in France. He later served as head chef at Červený Jelen’s Trezor Špork.
- Recipes
- 7
- Average time
- 27 min
- Rating
- 5.0
Specialties
- Fine dining
- Modern Czech and French cuisine
- Meat
- Fish
- Game
- Seafood
- Truffles
- Mushrooms
- Vegetarian dishes
- Fermentation
- Sous vide
- Koji
Experience
He completed internships with renowned chefs including Thomas Bühner and at Berlin’s Restaurant Horváth. He competed in Chef of the Year and Bocuse d’Or, where he placed fourth.
Signature recipes
Selected recipes by this chef from the Goulash cookbook.
