La Degustation Bohême Bourgeoise – a unique degustation restaurant | Tasting menu | Prague restaurant | Tasting | Degustation | Fine dining | Czech kitchen | Wine menu

Oldřich Sahajdák
Co-owner
Executive Chef

In addition to the professional experiences he obtained in Germany, Italy, Portugal, and New Zealand, Oldřich has developed his culinary skills though the prestigious courses offered by the CIA (Culinary Institute of America). He enjoys supplementing all his acquired skills by regular visits to the epicurean establishments operated by contemporary “Culinary Gods”, such as Buloud, Keller, Robuchon, Klein, Jung, and others.

His seven years of experience as Executive Chef at the Ambiente Restaurant have made him an excellent culinary manager. He has been gifted with the talent of being able to motivate the entire team to be truly interested in the culinary arts and commitment.

Klára Kollárová

A graduate of the Charles University Philosophical Faculty, Klára also finished the sommelier’s course in Valtice and successfully passed the CAFIA (Czech Agriculture and Food Inspection Authority) tasting examinations. In addition, she has completed the “Sommelier and Gastronomy” course of studies. She helps spread wine culture in specialized wine shops, the U Svatého Vincenta wine cellar in Břevnov, the Veronský dům wine club, and for Eurotéka. In addition to sommelier consulting and comparative wine tasting, she organizes seminars on the domestic wine industry for foreigners. At the current time, she is analyzing the inherent rules for combining wine and food and devotes time to raising awareness of wine culture.

Lukáš Pohl

He completed the course in the French school of the chocolate producer Valrhona. As a member of the national team of cooks and pâtissiers he represented the Czech Republic at IKA (International Culinary Olympics) in Erfurt, Germany. He won prizes in various international competitions: Basel, Chicago, ScotHot in Scotland and FHA Culinary Challenge in Singapore. He gained his professional experience in Helsinki and has also worked as a chef pâttissier of Café Savoy in Prague. 

A graduate from the Secondary vocational school for hotel industry and tourism in Prague. He worked for the Hotel Savoy in Prague for two years. Roman has participated in the wine tasting competition Trophée Bohemia Sekt several times and he is a certified wine steward of the AS ČR. A member of the ASI with a Silver Sommelier´s Badge. He passed successfully a sensory exam for purposes of wine assessment at SZPI (food inspection). Regularly involved in wine assessment for Czech journals like Decanter, Víno Revue or FOOD.

Linda Piaskowská

A graduate from the Secondary vocational school for hotel industry and tourism in Liberec. She has gained her work experience at restaurants of the Ambiente group in Liberec and Prague. Since March 2009 she has been part of our team where she further develops her wine tasting experience. She is currently dealing with Czech and Moravian winemaking and viticulture.

Martin Štangl

After graduation at school of gastronomy in Prague he worked from 2001 to 2007 at the Garden in the Opera and the Perfect Restaurant. He shared his culinary experience with viewers of the TV programme Prima vařečka. He is a member of the Prague regional team and won silver awards from gastronomic competitions called Oslavy sv. Vavřince (Feast of St. Lawrence) and from the culinary competition held in Austrian Warth. He was also awarded a gold medal in the Gastro Hradec competition. Martin is a member of the Olympic Team IKA Erfurt 2008.

Marek Šáda

After graduation at school of hotel management and gastronomy of the Crowne Plaza Hotel in Prague he developed his professional skills as a chef de partie at Prague’s restaurants Flambée, La Vita e Bella and Kampa Park. Since 2006 Marek has been working as a cook at the La Degustation Bohême Bourgeoise, in 2008 he took up the post of sous chef. He completed a culinary course specialised in fish and sea food offered by the prestigious C.I.A. (The Culinary Institute of America).

Filip Trčka

From 1999 until 2006, Filip was the manager of Ambiente – The Living Restaurant, located in Prague’s Mánesova ulice. He successfully completed the “Remarkable Service” course offered by the CIA (Culinary Institute of America). Within the framework of a project providing professional education for employees in the gastronomy industry, he is currently acting as a trainer, specializing in the field of service.

Tomáš Brosche

After finishing his studies at the School of Hotel Management and Tourism he attended the language course in Petersborough, UK. He has developed his professional skills and gained experience in the Michelin''s restaurant Allegro, Four Seasons Hotel, where he has been working for 6 years.