Libor Pavlíček

Owner

My career has not been particularly varied – I spent 27 years with one company, Zátiší Group. My last position there was as the head of Restaurant V Zátiší, where I spent around 20 years. During that time, I had the privilege of working with truly talented and inspiring people.

In 2020, I was given a once-in-a-lifetime opportunity to run my own restaurant – Grand Cru. I didn’t hesitate, and together with my long-time colleague and friend, Milan Pavlík, we took it on. Milan now looks after our sister restaurant, Pohostinec Karlín, while I have become almost inseparable from Grand Cru.

Wine is my great passion, and I believe this is clearly reflected in our wine list. I place great importance on wine at Grand Cru. The beautiful wine cellar has always been part of the restaurant, and in recent years it has been significantly expanded and enriched with many rare bottles. I am truly proud that we can offer our guests outstanding wines and stand behind every single bottle.

In addition to wine and travelling in search of it, I remain part of the service team and personally respond to your emails every day. I approach every request, big or small, individually and am always happy to accommodate your wishes.

Jana Pavlíčková

After graduating from the Hotel School in Poděbrady and gaining a short experience in Ireland, I joined Restaurant V Zátiší. After a few years in service, I moved to reception, where I was responsible for reservations management, while learning true client-oriented service from A to Z alongside a fantastic team. Nothing was impossible, and together with my colleague we often pushed capacity limits beyond what seemed achievable. Wonderful years. It was also here that I met my husband Libor, who led the restaurant for many years, and today we are raising our two sons together. After nearly seven years at V Zátiší, we were offered the opportunity to run our own restaurant, Grand Cru. Since 2020, we have been building it together.

From the very beginning, I have been responsible for marketing and partnerships, as well as occasional service, reception, guest communication, and part of our sales activities. Taking care of the garden is a beautiful bonus for me, as are small renovations and improvements to the space. I truly enjoy building the brand, taking care of our guests, and creating new events and experiences – or, as Libor would say, “all sorts of fun ideas.” Among the biggest of these are organizing team buildings and parties for our team. It really is a job that brings joy.

I look forward to meeting you in person at our restaurant or helping you plan your next visit or event.

Honza Kulhánek

Restaurant Manager

Finding an experienced and reliable restaurant manager is really a tough task. However, previous long-term cooperation with Libor in experiential gastronomy brought Honza to our doors. We didn't hesitate for a moment and happily added him to the team a few weeks after our opening. Thanks to his many years of experience, excellent communication skills in several languages, attention to detail, logical thinking, and very pleasant and professional service, we have gotten to where we are today.

Svatopluk Hemmer

Head Chef

Svatopluk became a chef immediately after graduating from the Hotel School in Klánovice. However, he acquired a real passion for cooking only at a restaurant with a Michelin star at the Four Seasons hotel, where he worked for years under head chef Andrea Accordi. In between, he completed a few internships in France and Austria, worked as a Sous Chef in the experiential restaurants of Zátiší group until he found his permanent place right here at Grand Cru, where he has been cooking since 2019, a year before the change of operators.

Tomáš Teichman

Sous Chef

After his apprenticeship, Tomáš immediately embarked on a culinary journey and in his native region in the Krkonoše Mountains, he worked in several establishments, eventually becoming their head chef. After a few years in the mountains, he tried several Prague establishments, where he worked his way up to the highest position in the kitchen again. During the Covid period, he joined the family business and became a carpenter for a year. However, this interesting job did not deter him from the kitchen, and as soon as possible, he returned to the professional kitchen, directly to us at Grand Cru, where with his icy calm during service, he holds the position of deputy head chef.

Honza Hlavatý

Deputy Manager

After graduating from the Hotel School in Vršovice, he dove headfirst into the world of gastronomy. Hospitality has been very close to his heart since he was a child. He helped his father, who has been a long-term entrepreneur in this field, since he was a child. He went through all the stations - cleaning, kitchen, service. However, working in service enchanted him so much that he continues to do it to this day. We are glad that he feels best in the environment of an experiential restaurant, especially in ours, where he has been working since 2023.