What was your first industry job?
I started as a prep chef in a small gastropub in a small town in the Czech Republic when I was 13.
If you weren’t in the kitchen, what would you do?
I’d be a yoga instructor.
What industry figure do you most admire, and why?
David Chang. I admire how he challenges food myths and pushes the boundaries of Asian cuisine.
What’s your pet hate in the kitchen?
Messy chefs and shouting - there’s no place for yelling in a professional environment.
What’s the oddest thing a customer has said to you?
That they knew the food would be good because I have a lot of tattoos.
Sum up your cooking style in a single sentence…
Simple, flavourful and efficient.
What’s the worst review you’ve ever had?
A review from a closing day in Ibiza when 90% of the menu was unavailable because I wasn’t allowed to order anything in.
What advice would you give someone starting out in the industry?
Leave your ego at the door, focus on the details, and listen to everyone - you can learn from anyone.
Which single item of kitchen equipment could you not live without?
Chopsticks.
What would you choose to eat for your last meal?
A Dip & Flip Angus burger with roast beef slices and cheese sauce in London.
À la carte or tasting menu?
To eat, tasting menu; to cook, à la carte.
What’s the best meal you’ve ever had in a restaurant?
Carabinero tartare at Oku in Ibiza.
What’s your favourite fast food joint?
Taco Bell.
What’s the dish you wish you’d thought of?
Crispy duck salad from Novikov.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Gold leaf.
You’re restaurant dictator for a day - what would you ban?
Gossip.
Who would your dream dinner party guests be?
My first head chef - to show him how far I’ve come. My culinary teacher from high school - because she told me I had no future in a kitchen.
What’s your earliest food memory?
BBQs with my family. My dad is an amazing cook, and we’d barbecue from March to October.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
While hiking in the Canadian mountains, I was chased by a drug-fuelled maniac with an axe. Luckily, the rangers saved me.
Where do you go when you want to let your hair down?
The gym, a yoga class, or out hiking and walking.
What’s your tipple of choice?
My uncle’s beer, Bedřich, from a small brewery in the Czech Republic.
What’s your favourite food and drink pairing?
Tacos and tequila.
What do you consider to be your signature dish?
Slow-cooked beef short rib with wasabi potato mash and teriyaki sauce.