Translated by ChatGPT.
author: G&M editorial team
Gault&Millau introduces exceptional chefs every month who work in Czech restaurants awarded with our toques.
Behind the perfect dish placed before you stands not only precise technique and quality ingredients, but above all, personality. Who are the chefs who create these unforgettable gastronomic experiences?
In this series, we reveal their human side. You'll find out where they come from, what inspired them to become chefs, and the path that led them to their current position at a Gault&Millau-awarded restaurant. But that's not all—you’ll also discover who they are outside the kitchen, how they spend their free time, what energizes them, and what small items they always carry with them, no matter where they are.
Meet Tomáš Hauser from Pension Zikmundov, the best restaurant in the Zlín region, awarded 13.5 points and 2 Gault&Millau toques, who sips coffee by the pool during our interview, swallows flit overhead, and his herb garden sways in the wind in the background.
1. Who is Tomáš Hauser?
Chef at Zikmundov, father of a little rascal, a total laid-back punk who doesn't sweat even the serious stuff. A 31-year-old admirer of fast cars and a Libra.
2. What did you study?
Hotel school in Bzenec. My dad is a chef, and I always wanted to cook too—I always enjoyed it. Hospitality is a demanding field, but what I love is that those who stick with it are truly passionate and can’t live without it.
3. When did you start cooking, and what was your journey?
I was about 13 when I started hanging around in the kitchen with my dad, who had his own pension...
4. How did you really learn to cook?
Definitely got the basics from my dad, inspiration from Instagram, and I was gifted with a natural sense for flavor...
5. What’s the best advice you follow?
Don't stress about anything—just enjoy life...
6. What do you enjoy eating the most?
Whatever someone else cooks for me. I’m not picky.
7. Who cooks at home, and what?
Me—but ever since we got a Thermomix, my wife does too (laughs).
8. What do you most enjoy cooking?
I love grilling—I’m obsessed with fire...
9. Where do you find inspiration?
Just stepping outside the kitchen gives me inspiration...
10. What’s your guilty pleasure?
Ice cream is the best—I can eat a whole tub in one go (laughs).
11. What’s the worst advice you’ve received?
Not exactly bad advice—I usually follow my own decisions...
12. What do you think about cookbooks?
I have a few—they’re great. I don’t love reading, so I mostly look at the pictures (laughs)...
13. What kind of music do you listen to?
Everything—from rap to old and new songs...
14. How do you relax?
With my daughter. I try to devote all my free time to family...
15. Do you have a lifehack?
I’m addicted to my smartwatch...
16. What do you wear when you're not in your chef whites?
I barely wear my chef whites (laughs). I like loose, oversized, comfy clothes.
17. Where do you see yourself in ten years?
Still in the kitchen—I want to keep cooking, as long as people enjoy it.
18. What is underappreciated in Czech gastronomy?
Honestly, the whole hospitality industry...
19. What do you miss in the Czech Republic?
A central market where you can buy everything fresh—from fish to fruit.
What Can’t Tomáš Hauser Live Without?
A spoon – the one thing the kitchen can’t do without! I use several a day. You just have to keep tasting.
Microplane – the legendary grater without which our cooking life would be much harder. It works excellently.
Jo Malone – my wife’s favorite fragrance, which always waits for me until I get home from work, and after a long day it really comes in handy. (laughs)
A watch – without it, I feel like I’ve lost a hand. Time, stopwatch, notifications... All in one.
A phone – I don’t go anywhere without it. Throughout the day, I handle countless calls with colleagues, family, and friends. I use it to manage inventory and spam Instagram.
AirPods are also amazing helpers for me. I listen to podcasts and – most importantly – I can take calls and have both hands free to work.
Espresso – my day doesn’t exist without it. Three shots in the morning and more throughout the day. I’m old school like that: classic Italian, dark-roasted espresso.
Angry Beards – we all know how hot it gets in the kitchen, so whoever came up with this was definitely a genius. I love the fun descriptions on their products.
Hendrick’s gin – my reward after a long day at work. In summer, I enjoy a Negroni or a G&T. Sitting on the terrace and reflecting on life.