Author: G&M Editorial Team
Each month, Gault&Millau introduces you to exceptional chefs working in Czech restaurants honored with our toques.
Behind every perfect plate that lands on your table lies more than just precise technique and top-quality ingredients — it’s above all about personality. Who are the chefs crafting your unforgettable gastronomic experiences?
In this series, we reveal their human side. You'll learn where they come from, what inspired them to become chefs, and the journeys that brought them to their current roles in Gault&Millau-awarded restaurants. But that’s not all — you’ll also discover who they are once they take off their chef’s whites: how they spend their free time, what recharges their energy, and the little things they always carry with them, no matter where they are.
Meet Lukáš Hlaváček of Terasa U Zlaté studně, awarded 15 points and 3 toques by Gault&Millau. During our conversation, he sips tea despite the warm weather, smiles often, and his face lights up with joy every time he mentions his children.
1. Who is Lukáš Hlaváček?
A loving father trying to be the best he can — both at home and as a chef. He strives to balance the two so neither suffers. He’s a Pisces, 32 years old, and getting married this year.
2. What did you study?
The Vocational School of Services on Charbulova Street in Brno.
3. When did you start cooking, and what was your path?
I’ve always been lucky with people. At culinary school, during my internship at Hotel International, the sous-chef there — Rudolf Pospíšil — was good friends with Roman Paulus. He recommended me for an internship at Alcron. I went every other or third weekend for two years. When I finished school at 18, I joined Alcron full-time — that’s where the real cooking started. Roman Paulus was an incredible mentor both personally and professionally. At 21, in 2014, he sent me to London to work at Seven Park Place, a French restaurant with one Michelin star. It opened my eyes — and shattered my world. One spoonful of their sauce and I realized I knew nothing (laughs). But it sparked a huge desire to learn. After two years, I moved to The Ledbury, then a two-star Michelin restaurant known for its tough environment. In my free time, I observed other services. The first year was exhausting and intense, but incredible. After three years and working through every section, I left as sous-chef. My plan was to return to the Czech Republic before I turned 30 — I treated it like a study program. My chef then recommended me for a year at The Restaurant at Meadowood in California (three Michelin stars). He just made a call, and five minutes later I had a job. I always spoke honestly with my chefs — told them I was there to learn and planned to move on. They supported me. When I returned to the Czech Republic, I went back to Alcron, replacing Roman Paulus, who had moved to Olomouc. After two years, I joined Terasa, where I am now — with an amazing team and a great employer.
4. Where did you really learn to cook?
In those restaurants. I was amazed how a plate could shine with just a few ingredients. No chips, gels, foams, powders. Just flavor and quality ingredients. I learned discipline and humility too.
5. What’s the best advice you live by?
Always ask yourself: does that ingredient really need to be there? Is it adding anything meaningful, or just visual clutter? It’s easy to make a complex dish with thirty elements — it’s hard to make a perfect one with just three. That’s when a chef is a true master. And the food must work financially too. It’s fine to cook for your ego, but the restaurant has to stay healthy — and that’s something I understand well.
6. Would you do anything differently in life?
Not really. But I do wish last year never happened. Our daughter was born in February, and two months later our older son had brain surgery. He was in the hospital for six weeks. Half of his brain was disconnected, and we had to teach him everything from scratch — speaking, using his limbs, even holding a spoon. And we had a newborn. It was insane. Plus, we had staff changes at Terasa. But now everything is great — I have the best team in the world and a wonderful family.
7. Who cooks at home, and what?
Mostly me. I love cooking for my kids — it relaxes me. Lots of vegetables, fish, and Czech cuisine.
8. What’s your favorite thing to eat?
I love Italian and Asian food. Lately, I eat more healthily with the help of a nutritionist — it’s awesome, and I can feel the difference in my performance.
9. Where do you find inspiration?
Instagram! I love scrolling through for half an hour, checking in on my favorite restaurants, seeing what’s new. Also YouTube.
10. Your guilty pleasure?
I don’t think I really have one. But we like KFC — once every two months, we’ll order a little something. Just a few wings, for the taste — and we enjoy it.
11. What’s the worst advice you’ve ever received?
Not advice, per se. But in the Czech Republic, I often hear people telling me I’m doing things wrong — usually those who are dissatisfied with their own lives. It’s new for me, and I’m learning not to let it get to me.
12. What do you think about cookbooks?
I loved them in England — I’d flip through them constantly. Now, not so much. I have about seven or eight precious ones at work. But one day, I wouldn’t mind writing one myself.
13. What music do you listen to?
Everything. My Spotify playlist includes One Direction (laughs), rap, pop, rock…
14. How do you relax?
With my kids. I’ve changed my work-life balance — I now work five to six days, then take two days off. It works wonderfully. Everyone’s happy.
15. Any lifehacks?
I tend to avoid hacks — I prefer to listen to my body more.
16. What do you wear outside the kitchen?
The simpler, the better — white sneakers, jeans, a t-shirt. No logos, nothing flashy. Just clean and comfortable.
17. Where do you see yourself in ten years?
My dream is to run another venue — maybe a cozy wine bistro with food similar to Terasa but lighter. I love developing concepts that fit their location and work economically, like I did at Alcron and now at Terasa in a 400-year-old building.
18. What’s underappreciated in Czech gastronomy?
Mutual respect and decency. Abroad, kitchens are tough but fair. People build businesses to last generations — that’s amazing. Here, I still see too much focus on short-term gains.
19. What do you miss in the Czech Republic?
Ingredients. Truly top-quality ones. What we consider premium here would be subpar in London. Good molasses sugar, vinegars — I source a lot from foreign e-shops. It’s hard to have everything at a top level here.
What Lukáš Hlaváček can't do without
Microplane – indispensable for grating everything, especially truffles
Tweezers – always handy
Sharpie – favorite from London, perfect for labeling
AirPods – essential for podcasts and music
Ice cream quenelle spoon – a vintage gift from the chef at Meadowood
Phone – always on hand for suppliers and to stay in touch with family
Beluga caviar – among the finest, offered as a premium pairing or standalone at Terasa
Mini palette knife – beloved tool for plating
Japanese knife – a gift from Brett, chef at The Ledbury, a versatile go-to during service