July 24, 2026
Gault&Millau Czech Republic has entered into a new partnership with Bidfood, one of the country's leading foodservice suppliers. As part of this collaboration, Bidfood also becomes the General Partner of the Gault&Millau 2027 Gala Evening.
The two brands share a common vision: to support high-quality gastronomy throughout the Czech Republic, discover new culinary talent and create an environment in which restaurants can grow and thrive over the long term.
Beyond the Gala Evening, Gault&Millau and Bidfood are planning a range of joint initiatives, including professional workshops, educational events and projects focused on the next generation of chefs and students of hospitality and culinary schools.
We spoke with Radim Kopecký, CEO of Bidfood Czech Republic, about the new partnership.
What do you see as the greatest benefit of the partnership between Bidfood and Gault&Millau for Czech gastronomy?
Generally speaking, the number of gastronomic guides and ratings has grown significantly, and it can be difficult for ordinary diners to find their way through them. Many people know only the Michelin Guide and stop there. Yet every credible evaluation helps raise standards and move gastronomy forward.
As one of the largest food distributors in the Czech Republic, Bidfood naturally has a strong interest in supporting quality across the industry. For many years, Bidfood Czech Republic has been developing concepts that help restaurateurs, hoteliers and foodservice operators of every kind simplify their daily work while providing solutions tailored to their individual needs.
What makes Gault&Millau particularly interesting is that virtually any restaurant can aspire to earn a toque - not only top fine dining establishments, but also a small guesthouse restaurant in a regional town. Bidfood has always sought to support the full spectrum of gastronomy through the breadth of its product range, from restaurants and cafés to food stalls, guesthouses and institutional catering.
Gastronomy is not just about luxury restaurants. It's also about enjoying a well-prepared, beautifully presented meal with friendly service when you're out cycling with your family during the holidays. Great food doesn't have to rely on the most expensive ingredients. Even businesses with limited space, modest facilities and small teams can create memorable dining experiences.
That is precisely where Gault&Millau stands out. It doesn't focus exclusively on a handful of elite restaurants; it goes into the regions and discovers places that deserve recognition. This is where I see our shared mission - to discover inspiring gastronomic destinations, encourage them to strive for a Gault&Millau toque and help them continue to grow.
Bidfood has long invested in the education of the Czech gastronomic community. What role do you believe education plays in the future of Czech chefs and restaurants, and how would you like to develop it together with Gault&Millau?
That's a challenging question and an even greater responsibility.
Of course, we cannot replace formal culinary education; that is the role of schools and educational institutions. At Bidfood, however, we have always aimed to be much more than a wholesale distributor that simply delivers products. We want to help our customers understand how different products can benefit their businesses and why they should choose one solution over another.
I remember a time when beef tenderloin was considered the ultimate steak cut in Czech gastronomy. Then cuts such as rib-eye, brisket and many others gradually entered the market and are now completely commonplace. But in the beginning, a great deal of explanation and education was needed.
In cooperation with the Association of Chefs and Confectioners of the Czech Republic (AKC), we support young chefs, sponsor the national junior culinary team, organise the Bidfood Gastro Junior competition, hold professional culinary courses every year and regularly travel to the regions to introduce customers to new products and demonstrate their practical benefits.
What would you like this partnership to bring to the Czech gastronomic scene?
I'd love to see the guide become at least twice as large and for even the smallest hospitality businesses to aspire to earn a Gault&Millau toque.
And above all, I hope everyone learns how to pronounce Gault&Millau correctly. Because that will mean they understand what it represents: great gastronomy for everyone, everywhere.
