From July 2026, the main face of our kitchen is changing. Our current Head Chef, Svatopluk Hemmer, will be succeeded by our long-time sous chef, Tomáš Teichman, who has been part of Grand Cru for more than four years.

We asked Tomáš a few questions so you could get to know him a little better. Throughout the entire history of our restaurant, we have rarely met someone so humble, capable of handling such an enormous amount of work while remaining remarkably calm even in the most demanding moments.

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The Journey

How did you actually get into cooking? Was it always the plan, or more of a coincidence?

Originally, I wanted to become a carpenter like my dad, but I wasn’t completely sure about it. Then, right before the final deadline for school applications, my mom said: “I’d love it if you became a chef and cooked for me at home.” So I said, “Alright then.” (laughs) And that was it.

Do you remember the moment when you realized you wanted to become a head chef?

Honestly, that moment never really came. I’ve always just wanted to do great, honest work, enjoy it, and do it with passion. The satisfaction of a job well done — that’s what has guided me my whole life. Becoming a head chef in the end feels more like a beautiful bonus.

Time Away from Gastronomy

During Covid, you spent some time working as a carpenter. How did that happen?

During Covid there wasn’t much work in gastronomy, and my dad needed help in his company, so I worked with him for a season.

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Grand Cru and the New Role

You joined Grand Cru as part of the kitchen team, and now you’re taking over the kitchen leadership. How do you see that transition?

I see it as the peak of my career so far. A reward for all those years spent behind the stove. I’m truly excited to have been given such a great opportunity.

What’s the biggest difference between being a sous chef and a head chef?

More work. (laughs)

How would you describe your cooking style in three words?

Fresh herbs, great meat, excellent sauce.

What matters most to you when creating a new dish?

That I have a good feeling about it.

What creates a good atmosphere in a professional kitchen?

Good music, some laughs. When people cook with heart, everything comes naturally.

What do you cook at home when you really don’t feel like cooking?

Bread with pâté.

Which dish instantly brings you back to your childhood in the Krkonoše mountains?

My grandmother used to make rabbit svíčková for us. Delicious.

If you could cook with any chef in the world for one evening, who would it be and why?

Gordon Ramsay.

What do you think guests probably don’t know about you?

Probably everything — because they don’t know me yet.

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