...see you soon

at the new address...

 

Kevin Ngu has been living in the Czech Republic for several years. For a long time he worked at the Asian fusion restaurant SaSaZu under the leadership of chef Sahaf Satabay. But he also has experience from abroad, specifically from one of the most famous Asian restaurants in Berlin, Nithan Thai. Now Kevin is happy to serve you his art on a plate in the modern Asian restaurant Sia, where he works under the direction of chef Jiří Štifft. Kevin cooks with his heart, he loves traditional Asian cuisine, but at the same time he realizes the importance of meeting the demand of the tastes of the European population and thus does not resist experiments.

Týnka is primarily the mother of a five-year-old son who replaced an office chair with a wooden spoon 7 years ago. And even though she is not a trained confectioner or a cook, food is the second most important thing in her life, after her son. She likes to make others happy, through the great food she cooks. Týna enjoys dancinghall and cooking with friends, so they put together the popular Jamaican streetfood @Yardieprague, which he devotes to during the summer.

She learned to cook and bake on her own, trying, tasting, and she was greatly influenced by her grandmother's kitchen, which inspires her to this day. She likes to build on their basic recipes and give them a more modern touch. In his free time, he bakes birthday and wedding cakes. Týna has gained experience in Bowl of Shoulders, Gingerbread's Dream, White Circus catering, King Solomon kosher restaurant and is now part of the Kro coffee team, where she bakes bread, baguettes and sweet treats.

Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.

Frankie has loved food since his childhood. He got to Prague thanks to the internship in Ferrero. His domain and passion is pizza. For 9 months in a row, he studied the reactions and process of dough making, different kinds of flour, fermentation. All till the moment, he discovered the perfect combination. He loves the high-quality ingredients, his pizza became phenomenal in Prague.

Jan Kliment is one of the leading experts on Italian cuisine in the Czech Republic. He gained his experience primarily in the Allegro and CottoCrudo restaurants of the Four Seasons Hotel in Prague under the leadership of chefs Vito Molica, Andrea Accordi, Richard Fuchs and Leonardo di Clemente. He was a member of the team that won a Michelin star for the Allegro restaurant in 2008. Today he is the chef at OAKS Prague, where he is in charge of La Bottega Oaks and the Restaurant in the clubhouse of the best golf course in the Czech Republic, the PGA National.