Milan Hořejš - Chef de Cuisine
I have been cooking in the top restaurants in the industry for more than ten years. I worked in a number of Prague’s exclusive restaurants and for more than two years, I was mastering my skills in Zurich Switzerland.
Cooking has become my job and hobby, giving me the feeling of self-fulfilment. There is no greater appraisal for a chef than a compliment from a satisfied customer or the moment he or she sees the customer return to their venue!
I am always on a search for the freshest ingredients with a 100% balanced taste. I seek out local farmers and growers and purchase the best from their production for our clients at V Zátiší. Among my best “catches” are fresh asparagus, that arrives in our restaurant no later than 7 hours post harvest, apples and pears from Tismice by Český Brod or mushrooms picked to order by my friend Lukáš Vrána.
I promote the notion of team spirit and good mood among my cooks as I believe that the guests can tell whether their food was prepared with love by a good spirited person. In my opinion, the taste of the food is then quite distinctive.
Motto
“To prepare a gastronomic play with two acts out of a single course. We serve all fresh meats and fishes with two different sauces that, in mutual harmony, fully bring out the maximum potential of the used ingredients. Our guests’ gastronomic experience is enhanced by the use of a unique-design porcelain fully in line with the saying that a person also eats with their eyes.“
Cooking has become my job and hobby, giving me the feeling of self-fulfilment. There is no greater appraisal for a chef than a compliment from a satisfied customer or the moment he or she sees the customer return to their venue!
I am always on a search for the freshest ingredients with a 100% balanced taste. I seek out local farmers and growers and purchase the best from their production for our clients at V Zátiší. Among my best “catches” are fresh asparagus, that arrives in our restaurant no later than 7 hours post harvest, apples and pears from Tismice by Český Brod or mushrooms picked to order by my friend Lukáš Vrána.
I promote the notion of team spirit and good mood among my cooks as I believe that the guests can tell whether their food was prepared with love by a good spirited person. In my opinion, the taste of the food is then quite distinctive.
Motto
“To prepare a gastronomic play with two acts out of a single course. We serve all fresh meats and fishes with two different sauces that, in mutual harmony, fully bring out the maximum potential of the used ingredients. Our guests’ gastronomic experience is enhanced by the use of a unique-design porcelain fully in line with the saying that a person also eats with their eyes.“
Libor Pavlíček - Managing Director V Zátiší
I believe that by now in Zátiší Group considers me a part of its inventory:-).
I have been working here since the very beginning. As unbelievable as it may sound, I started as a rookie waiter in the Parnas restaurant in 1993. Over time, I was promoted to the post of Chef de Rang, deputy manager, and in 1997, I shortly worked in the Bellevue restaurant where I was in charge of putting together a new team. Now, I consider “my second home” V Zátiší. I have been performing the role of the restaurant manager since 2001. What is it that has been keeping me here for so long? Among other factors, my main motivation has been the option of career growth, ongoing search for novelties and improvements and the fact that it is indeed possible to keep introducing new and sometimes even revolutionary innovations here. I enjoy working with long-term customers who are not easy to keep as they are righteously demanding and always in seek of something new and better. The quest to keep these customers has been fuelling my personal growth. Travelling and discovering new foods and wines is another thing that helps me grow; a thing I also happen to enjoy very much.
When it comes to food, there is hardly anything I would not enjoy, but when it comes to true passions, it is wine that is at the top of my list. I love Rizling from South Moravia, Rhone and Alsace regions the most.
Motto
“To eat is not only to meet the basic human need. Quite on the contrary, eating is about emotions and experiences associated with it – just the same as any other art. Therefore, we have decided to interlink these two areas. Simply choose your menu and we will serve it with the wines that complement it best!”
I have been working here since the very beginning. As unbelievable as it may sound, I started as a rookie waiter in the Parnas restaurant in 1993. Over time, I was promoted to the post of Chef de Rang, deputy manager, and in 1997, I shortly worked in the Bellevue restaurant where I was in charge of putting together a new team. Now, I consider “my second home” V Zátiší. I have been performing the role of the restaurant manager since 2001. What is it that has been keeping me here for so long? Among other factors, my main motivation has been the option of career growth, ongoing search for novelties and improvements and the fact that it is indeed possible to keep introducing new and sometimes even revolutionary innovations here. I enjoy working with long-term customers who are not easy to keep as they are righteously demanding and always in seek of something new and better. The quest to keep these customers has been fuelling my personal growth. Travelling and discovering new foods and wines is another thing that helps me grow; a thing I also happen to enjoy very much.
When it comes to food, there is hardly anything I would not enjoy, but when it comes to true passions, it is wine that is at the top of my list. I love Rizling from South Moravia, Rhone and Alsace regions the most.
Motto
“To eat is not only to meet the basic human need. Quite on the contrary, eating is about emotions and experiences associated with it – just the same as any other art. Therefore, we have decided to interlink these two areas. Simply choose your menu and we will serve it with the wines that complement it best!”
Táňa Steyerová - Guest Relations Manager
When you come to V Zatisi, I am the first person you meet. Many of you I have been meeting here again and again. It’s been 11 years that I have worked for the company and it’s been the same restaurant all the time. Can you imagine?! It seems to be my family already. I have learned a lot here and the greatest satisfaction I feel comes from the fact that some of you have been coming back for several years already.
Although you won’t find them on our menu, it’s the Czech poppy seed “skubanky” I like the most.
Although you won’t find them on our menu, it’s the Czech poppy seed “skubanky” I like the most.
