June 26, 2026
Gault&Millau regularly introduces exceptional chefs working in Czech restaurants awarded with our toques.
Behind every perfectly crafted dish that arrives at your table lies much more than technical skill and outstanding ingredients. Above all, it is the personality of the chef that shapes an unforgettable dining experience. Who are the chefs creating these memorable moments for guests every day?
In this series, we reveal the people behind the profession. Discover where they come from, what inspired them to pursue a culinary career, and the journey that led them to their current position in a Gault&Millau-awarded restaurant. Beyond the kitchen, we also explore who they are when the chef’s jacket comes off, how they spend their free time, what inspires and energises them, and which everyday essentials they never leave home without.
Meet Jiří Hrachový, recipient of the Gault&Millau Chef of Traditional Cuisine award and Head Chef of Prague’s Restaurant Výčep.
1. Who is Jiří Hrachový?
I am the Head Chef of Restaurant Výčep. I come from the Beskydy Mountains and am a passionate fisherman and husband. Throughout my life, I have believed in tradition, hard work, and high-quality ingredients. I feel most at home among people, behind the stove, and wherever food has a genuine purpose.
2. What did you study?
I studied at a culinary school in Frenštát pod Radhoštěm, the town where I grew up. Even then, I knew that my path would lead me to the kitchen.
3. How long have you been cooking, and what has your journey been like?
I have been cooking since I was young. I started from the very basics and gradually worked my way through different kitchens and operations. One of the most formative experiences was spending five years in England, where I gained discipline, valuable experience, and a deeper understanding of the importance of craftsmanship. But my greatest teacher has always been daily practice.
4. Where did you truly learn how to cook?
England taught me a great deal, as did later internships and stages both abroad and in the Czech Republic. I still make an effort to continue learning and taking part in culinary placements. You do not learn to cook from a book—you learn by standing at the stove every day and striving to be better than you were yesterday.
5. What advice do you live by?
Never take unnecessary shortcuts. If the ingredients are excellent and the work is honest, the results will follow.
6. Has anyone ever given you bad advice?
Certainly. But even bad advice teaches you something. Often, it simply shows you which path not to take.
7. When and why did you decide to dedicate your career to Czech cuisine?
The moment I realised how rich our culinary heritage truly is. Czech cuisine deserves the same respect as any great cuisine in the world.
8. How would you describe the concept behind Restaurant Výčep?
Výčep is, above all, a pub. A place where people come for excellent beer and receive equally honest and carefully prepared food alongside it. We focus on well-known Czech dishes made from first-class ingredients, without compromises or unnecessary theatrics.
9. Where do you find inspiration?
Everywhere around me—in nature, among farmers, in old cookbooks, and through conversations with people. Most recently, I was inspired by a visit to a snail farm, where the owner showed me everything that can be prepared from snails, from goulash to stuffed dumplings. Inspiration often appears where you least expect it.
10. What do you enjoy eating the most?
I enjoy fish, vegetables from local farmers, quality cheeses, and fresh salads. Of course, I also love a well-executed Czech classic.
11. Who cooks at home, and what do they cook?
Most often, I do. I simply love cooking, so I do not leave it behind when I leave the restaurant.
12. What do you enjoy cooking the most?
I enjoy preparing dishes that have a story behind them. Food where I know the farmer, the fisherman, or the person who grew the ingredients. It gives cooking a completely different dimension.
13. Have you noticed any changes since receiving your award?
The award was, of course, a great honour, but what makes me happiest is that more people are talking about Czech cuisine. I see it more as a responsibility than an achievement.
14. What is your guilty pleasure?
Tasting. A chef who stops tasting food is a lost cause. Sometimes, however, I taste a little more than I probably should. ????
15. What are your thoughts on cookbooks?
They are important because they preserve traditions and experience. However, a cookbook alone will not teach you how to cook. It can point you in the right direction, but the rest must be earned through hard work in the kitchen.
16. What music do you listen to?
Mostly classics from the 1980s and 1990s. It is the music that both my wife and I enjoy.
17. How do you relax?
Spending time with my wife, working in the garden, or sitting by the water with a fishing rod.
18. Do you use any technological gadgets?
I see technology as a tool, not a replacement for craftsmanship. Hands, experience, and taste remain the most important ingredients.
19. What do you wear when you are not in your chef’s jacket?
Usually jeans and a hoodie. Although I must admit that I feel quite comfortable in a blazer as well.
20. Where do you see yourself in ten or twenty years?
Still in gastronomy. I hope to be passing on my knowledge to the next generation of chefs and helping Czech cuisine maintain its well-deserved place in the spotlight.
21. Do you have a tip for who might one day succeed you as Chef of Traditional Cuisine?
There are many talented chefs in the Czech Republic. I do have one personal favourite, and I would be delighted if he were to take up the symbolic baton one day.
22. What is underrated in Czech gastronomy?
Farmers. Without them, we would have nothing to cook with. We often know the name of the chef, but not the person who grew the vegetables or raised the animals.
23. What is missing in the Czech Republic?
Greater pride in our own culinary heritage. We have every reason to be proud of it.
What Can’t Jiří Hrachový Live Without?
A Watch - Time is one of the most important ingredients in gastronomy. A watch reminds me that discipline, precision, and reliability are just as important as the quality of the product itself.
A Wallet - I have carried the same wallet for many years. It reminds me that every success is built on honest work. Gastronomy is not only about cooking but also about responsibility and the ability to build a successful business.
A Phone - My everyday working tool. I use it to communicate with my team, suppliers, and guests, and I often find inspiration for new projects through it.
Bread - A symbol of true craftsmanship. I appreciate simple things perfected to the highest level, and quality bread is one of the best examples.
Truffles - They hold a special place in my heart because I spent three years working in a truffle-focused restaurant. They taught me respect for exceptional ingredients and showed me the remarkable power of a seemingly simple product.
Caviar - For me, caviar represents special occasions and memorable moments. At the same time, it proves that luxury in gastronomy is not about extravagance but about quality and experience.
The Rogan Cookbook - A book I return to regularly. It inspires me through its approach to ingredients, its simplicity, and its emphasis on the stories that food can tell.
A Knife - The most important tool of every chef. A good knife is an extension of the chef’s hand and a symbol of the craft that has accompanied me throughout my professional life.
