My love for cooking has accompanied me since my studies at culinary school, where I gained solid foundations in the chef’s craft as well as a sense for how a restaurant operates. Since then, I’ve had the opportunity to cook in a number of Czech and international establishments—from London through Bavaria to Beijing.

At Café Fara, I learned that quality begins with honest, carefully selected ingredients. At Výčep na Korunní, I became familiar with modern culinary techniques that opened new perspectives on gastronomy. In China, working as a head chef and manager, I led a team and learned how to adapt Czech cuisine to an international clientele.

After returning to the Czech Republic, I managed shifts at the Na Spilce restaurant, where I gained valuable experience with large-scale operations and precise organization.

Today, at Villa Fitz, I bring together all these experiences—combining honesty, creativity, and the desire to do things differently on a single plate. For me, cooking is not just a job; it is a passion and a joy that I want to share with our guests every day.