Chef and co-owner of the restaurant Jan Dubovský

I have cooked in superior restaurants for over ten years. I was working in a couple of famous Czech restaurants and I also got some experience in Kausala in Finland, Wiesbaden in Germany or in Kreinerhütte Hotel in Baden bei Wien. I like work perfectly done and I am proud of greatly mastered art of gastronomy. What I focus on is traditional or even home-made cuisine. In my work I am very particular about daily selection of fresh ingredients of clear origin. I also go to organic goat farms and to our suppliers of organic lamb in the White Carpathian Mountains. I personally participated in creating the concept of La Bouchée Restaurant. Since June 2007 I have been the chef in the restaurant, I selected my own team and I prepare the menu according to the season and according to my own ideas – so it is a dream that came true.