Lecturers
Kevin Ngu / SIA Restaurant
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.
Zdeněk Pohlreich
Zdeněk became famous thanks to the show ANO, ŠÉFE!, which mapped the state of Czech gastronomy for more than 10 years. He is co-owner of three Prague restaurants Café Imperial, Next Door and Divinis.
In 2022 he published his biography, which documents his entire gastronomic life. He and his colleague wrote down everything that preceded his entry into the public consciousness through Yes, Chef! to the present day. He talks about his background, his ancestors, his childhood, his apprenticeship, the war, his difficult emigration and his return to the emerging capitalism in the 1990s. The book is mainly about gastronomy, as Zdeněk experienced it in socialism, abroad, in corporations to his own private business. Over the years, Zdeněk dares to say that he has seen some things, met some people and experienced some things.
Zdenek is an active sportsman, he loves golf and cycling.
Týna Roubitschek / KRO Bakery
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.
Riccardo Lucque - Founder
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.
Martin Kortus / Privat chef
Martin is interested the most about gastronomy and everything around it. His passion for food starts in New York.
He has studied the french culinary institut in 1992 in New York. Since then he works as a private chef, gastronomical advisor, cooking class lector and also as a chef in Il Vigneto and Bettola Restaurant. He has also worked in hotel Josef and he has been cooking in Monarcha and "The national bank of wine" couple of years.
Jan Punčochář / U Matěje
Honza's career began at the Ambasador Hotel, then he gained experience at the Fish Market, Zátiší Group and International Zlatá Praha. He left a very significant mark at Le Terroir restaurant, where he worked as a chef for ten years. This was followed by the Grand Cru period, which during his tenure became a sought-after restaurant with the hallmark of the highest quality. In 2019, he became a judge of the MasterChef Czech Republic competition for his qualities. Now he is fulfilling his dream as he will open two of his own places - the restaurant U Matěje in a place that is now gastronomically traditional, and the exclusive Stůl JP, where he will prepare the most exquisite dishes full of amazing flavours for just twelve guests.
Frankie Gallucci / Le Pizze di Frankie
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.
Marika Klčová
Mari is a creative cooking and baking enthusiast and shares it all on her IG profile – mari_klee. Thanks to her grandfather - a baker, somehow unconsciously she got a taste for baking, but also for cooking. She had her grandfather as her great role model.
Her passion is Lievito or Pasta Madre kvass and she tries to sneak it into places where it is not normally found - be it different types of paste (pasta), dumplings, or into soups and sauces. He also takes kvass with him on vacation and has already traveled a good part of the world with it. Mari claims that food opens people's hearts and doors, which is why she likes to bake even on vacation and likes to donate her breads.
She started baking mainly for pleasure and in times when the internet was not so common. That's why the beginnings were based on the Trial/Error path. This allowed her to focus on what to do differently next time. In 2019, she obtained two professional qualifications at the Secondary School of Food Industry and Services in Pardubice. In April 2023, she baked in his two-day Sourdough MasterClass in Germany under the guidance of baker Beesham Soogrim, who holds courses all over the world and is her great baking role model. She managed to invite Beesham to the first baking Masterclass in the Czech Republic, which will be held in May 2024. We will thus be included in the list of countries in which such an event takes place.
Jan Kliment / Oaks 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.
Roman Kintler / La Finestra in Cucina
The chef of the Italian restaurant La Finestra in Cucina, Roman Kintler, comes with new energy and a great taste for pushing the limits of gastronomy.
After a successful stint at our sister restaurant La Bottega Linka, he received an offer that he couldn't refuse. So you have a lot to look forward to at La Finestra in Cucina. You will be in great hands.
Tomáš Fedoriak - majitel Her name is Neko
Tomáš Fedoriak has worked in the gastronomy industry since 2007 and started preparing sushi in 2013. His first experiences came from Planet Sushi, but he honed his skills in KOBE restaurant.
Todaz he runs his own bistro - Her Name is Neko, where he prepares fresh sushi, poké and gyoza. He combines modern ways with simple hoonest cooking.
Isaac Starobin / Isaac´s BBQ
Isaac has been working with fire, smoke and meat for most of his professional life. Originally from the United States, he gained experience in top New York restaurants such as BLT Steak and Craft, where he built strong foundations in technique and discipline.
He later focused on American barbecue, mastering the craft of low & slow cooking - from brisket and ribs to whole cuts prepared over wood fire. Today, at Isaac's BBQ, he combines traditional barbecue techniques with influences from different cultures.
Isaac’s approach is simple: quality ingredients, patience and respect for the process. For him, great BBQ takes time and it’s meant to be shared.
