ESSENS Restaurant Chef Otto Vašák started his professional career in Prague, where he got a job opportunity straight after school, in the Ambiente restaurant group.
Subsequently, he moved to the position of sous chef working for Riccarda Lucque´s company - La Bottega Bistroteka.
A huge challenge was the opportunity to work at La Degustation Boheme Bourgeoise restaurant, awarded with one Michellin star, where he spent almost three years under the direction of Chef Oldrich Sahajdad.
Vít Bayer began his work experience in England starting at the Angler Restaurant awarded one Michellin star.
He then accepted the offer to work in a French restaurant Pavillon Ledoyen in Paris, which boasts three Michellin stars. Another foreign experience was in Italy, once again in a Michellin-starred restaurant, La Rucola.
Jiří Nedorostek trained in the cookery skills at Brno Restaurant U Kastelána, where he worked for almost ten years. His journey then took him to
Gordon Ramsay in England and then he moved to Japan for four years.
After his return, he was appointed a sous chef at the Brno restaurant Koishi, where he worked for five years and where he became a specialist in desserts.