September 3, 2026
When a restaurant appoints a new head chef, major change is often expected. But after almost five years working alongside Svatopluk Hemmer, Tomáš Teichman is taking over the kitchen at Grand Cru with no intention of starting a revolution. Instead, he wants to build naturally on what is already there.
How did a boy from a small village in the Krkonoše Mountains become the head chef of a fine dining restaurant in Prague? And why does he believe that natural authority works better in the kitchen than shouting? Find out this and much more in our interview with Tomáš Teichman.
If you had to introduce Tomáš Teichman to someone who had never heard of you, what should they know?
I grew up in a small mountain village near Špindlerův Mlýn and Pec pod Sněžkou, and I lived there until I was 28. In my free time, I devote myself to my family and working on our house, and whenever there is any time left, I enjoy sport. Work and family come first for me – I couldn't do without either of them.
Your father is a carpenter, and you considered following in his footsteps. Why did you eventually decide to become a chef?
I was undecided for quite a long time and didn't really know which direction to take. After all, who knows at 15 what they want to do for the rest of their life? Following in my father's footsteps and perhaps one day working in his company was an obvious option, but I still wasn't sure. Then one day my mum said, “I'd like it if you trained as a chef and cooked for me at home." And that's how my journey began.
What was your journey from your first professional kitchen experience to becoming Head Chef at Grand Cru?
My first real experience of cooking in a professional kitchen came during the summer holidays after my first year at vocational school, in Černý Důl, where I'm from. My neighbour, who was the head chef at a local hotel, asked if I'd like a small summer job. We agreed – and what was supposed to be a little part-time job turned into two months of full-time shifts. The following summer was much the same.
In my third year at school, I got the opportunity to work part-time at a local guesthouse called Tibor. I went there alongside my studies because I wanted to actually learn something – I didn't feel school was teaching me very much. In the end, the place became very close to my heart and I stayed for almost ten years. It wasn't just a job I enjoyed; it became my second home. It was a family-run business that I fitted into naturally, and for most of my time there I worked as head chef.
I also tried other opportunities, including the Four Seasons in Prague, Bakchus in Špindlerův Mlýn and several other places nearby. After ten years, I moved permanently to Prague, where I worked at a few more restaurants, including the Italian restaurant Sapori near Náměstí Míru and Café NG Kinský on Old Town Square, although neither lasted very long. Then I joined another restaurant near Charles Square, where I spent three years, two of them as head chef.
My next stop was rather different – I spent one season working alongside my father, helping him build pergolas, roofs, gazebos and similar structures. And after that experience came Grand Cru, where I've now been for almost five years.
You come from the Krkonoše Mountains. Is there anything from your childhood or the place where you grew up that you still carry with you into the kitchen today?
I really enjoy cooking game. Our neighbour has a large game reserve, and every year after the hunting season I used to prepare a tasting menu for him at the guesthouse. I also like working with fresh herbs, which we grew in the mountains as well. So I'd probably say those two things.
Your colleagues told us that you are very calm and humble. For a long time, gastronomy seemed to accept that great kitchens were built under enormous pressure. You lead your team calmly and without the need for a big ego. Why does this approach suit you better, and how have you earned authority through it?
I actually think that's the way it should be. Today, it's more important to have natural authority rather than authority you have to impose.
Personally, I prefer a relaxed working atmosphere to shouting. I work better that way, and people are happier to come to work. Whether it works better in general, I don't know, but it definitely does for me. I spent years in a family business where we worked like this all the time, and it worked well. I believe that if everyone works hard, with enthusiasm, care and precision, and does what they're supposed to do, there is no need to shout. Although sometimes you do have to raise your voice. (laughs)
Has anyone ever thought you were too calm to lead a kitchen?
Yes, of course. Some people still think that today, but that's fine. I like being friendly and being part of the team. I try to do things in my own way, the best way I know how – and I enjoy it.
You worked alongside former Head Chef Svatopluk Hemmer and, after almost five years at Grand Cru, you are now taking over the kitchen. What did you learn from working with him, and what would you like to preserve?
I really like his philosophy that every ingredient should be prepared in a way that allows you to recognise what it actually is. Its character should remain clear. That's something I'd definitely like to continue.
Many chefs want to change everything when they take over a kitchen. You, on the other hand, talk about continuity. Is it sometimes harder today not to change things than to change them?
Changing an entire menu at once is incredibly difficult, and I don't think it's necessary either. If certain ingredients are in season and a dish is working well, there is no reason to change it just for the sake of change.
How do you know when a new dish belongs at Grand Cru rather than simply being part of your own personal repertoire?
I try to make sure that you can see our work on every plate – that the dish looks appealing from the moment it arrives, and that it is delicious and elegant. And whether something belongs at Grand Cru or not... Hmm. I suppose I just know.
Where do you look for inspiration today? Travel, restaurants, books, colleagues – or perhaps completely different fields?
I enjoy buying interesting books – that's probably my favourite source of inspiration. Of course, there is also the internet. I go on different stages and work placements, talk to colleagues about what they've seen and what interesting things they've been doing, and visit other restaurants.
Looking back over your career, what has helped you grow the most? Was it a particular experience, a person, or simply the everyday work?
Definitely the everyday work and all the different places I've worked in – whether it was a part-time job, a regular position or simply helping friends and colleagues out. I've taken something from the good experiences, but also from the bad ones. At least the bad experiences taught me how I don't want to do things.
When was the last time you felt you had genuinely learned something new as a chef?
Definitely when I met Sváťa. Until then, I had never cooked in a fine dining restaurant, so there was a huge amount that was new to me.
Besides good food, what would you like guests to take away from dinner at Grand Cru?
I'd like them to leave satisfied, relaxed and in a good mood. And I'd like them to feel that the money they spent wasn't wasted – that the experience was worth it.
What can guests expect in the near future, and what can they look forward to?
Autumn is slowly approaching, and with it our annual truffle menu. Before the truffles, we're also preparing a game menu.
What advice would you give today to the 20-year-old Tomáš who is just starting work at his first really good restaurant?
Stay exactly who you are and be yourself, regardless of everyone else.
How would you like your colleagues to speak about you one day when they hear the name Tomáš Teichman?
Only in a good way.
