Chef Jakub grew up in Czech Republic, Switzerland and Germany where he learned at an early age that quality foods are an essential factor in preparation of a good meal.
He is a third generation chef in a culinary centric family so it was a natural choice to pursue a professional career in the culinary arts. As a child, he watched his father prepare culinary masterpieces around Europe. His parents were avid travelers and instilled in Jakub the importance of experiencing the many diverse cuisines from around the globe. In 1998, at the tender age of 16, Jakub decided to begin his culinary journey by studying at The Grand Hotel Pupp in Carlsbad where he spent 3 years and obtained a Culinary Diploma.
He is a third generation chef in a culinary centric family so it was a natural choice to pursue a professional career in the culinary arts. As a child, he watched his father prepare culinary masterpieces around Europe. His parents were avid travelers and instilled in Jakub the importance of experiencing the many diverse cuisines from around the globe. In 1998, at the tender age of 16, Jakub decided to begin his culinary journey by studying at The Grand Hotel Pupp in Carlsbad where he spent 3 years and obtained a Culinary Diploma.
 | Jakub then served a compulsory one year service in the Czech Air Force where he acquired military precision and discipline while still fulfilling his passion as a chef in the kitchen. In 2002, Jakub began his career at The Four Seasons Prague Hotel, where he worked his way through all kitchen stations within a four year period from cold kitchen, butcher, banquet, pasta to saucier. Allegro Restaurant then became the first restaurant to receive a Michelin star in a post-communist country. During this time Jakub also decided to enroll in a three year distance study and received a Diploma in Hotel Management from the prestigious Prague Culinary Institute. Four years on, Jakub received an exciting offer for a transfer to another Four Seasons property in Park Lane, London, to work alongside Executive Chef Bernd Meyer and Sandy Bohm. During this period, Jakub was invited to lead many culinary functions, an example being at the Czech Embassy in Oslo, Norway, to setup the annual gala dinner. In 2008, Jakub’s culinary adventure took him to Auckland, New Zealand where he was privileged to taste all the fine wines from Marlborough and learn new cooking styles at top market catering services and restaurants. |
2010 saw Jakub return to England, where he then joined Heston Blumenthal’s famous Fat Duck Restaurant, a three Michelin Stars establishment with the title of the second best restaurant in the world. He then journeyed on to another small town called Newbury where he joined a two Michelin star property named The Vineyard at Stockcross. Both of these are renowned restaurants are Relais & Châteaux properties where Jakub also had the opportunity to improve his french and modern cooking techniques under the masterful watch of his Michelin Star mentors.
The highlight of Jakub’s career arrived when he travelled to Milan to improve his Italian culinary techniques with dear friend, Dario Busnelli, and an opportunity to serve as the personal chef to Pope Benedict XVI during his stay in Czech Republic arose. Jakub was thrilled at the prospect to pay homage to such an iconic figure and left his job in England.
Being home in Prague evoked a sense of familiarity and belonging and so he joined Aromi restaurant, the best new Italian restaurant in town at the time which also earned a Michelin Bib Gourmand accolade during Jakub’s tenure there.
Jakub then leaped at the chance of adventure and traveled to explore South East Asian cuisine where he eventually settled in Bangkok and was in charge of an impressive seven restaurant outlets including Thai, Japanese, Italian and Western style of cuisine. During which he earned the title of Executive chef at a private Italian company.
Spring 2012 brought a new opportunity to join a luxury property on the island of Langkawi. Jakub signed on as Executive Sous Chef. He has since then been promoted to Executive Chef at The Datai Langkawi where a dream of acquiring the Executive Chef title at a luxury property has finally come true albeit after an exciting and rewarding 16 years of intensive culinary challenges.
In search of a new challenge, thinking about being a part of a large city property, he decided for a great move, back to basics and accepting an Executive sous chef position at The Landmark Bangkok, 400rooms and a team of 140 culinary brigade managing 11 F&B outlets where he spent two and half years. Covering large caterings up to 3000 guest.
This experience led him later on to the flag ship of the MINOR Hotel Group, The Anantara Riverside Resort, 400 rooms and a stunning team count of 200 culinary and stewarding members, this experience brought him one of the most valuable lessons in food cost and FSMS management under the great leadership of Chef Ashley Coleman. Supporting as well the new AVANI Riverside property during events and VIP functions.
In his current role as Executive Chef at Sheraton Hua Hin Resort & Spa and Sheraton Hua Hin Pranburi Villas, Chef Jakub oversees The Desk, InAzia Award-winning , signature Pan-Asian restaurant, Lana Lanai oceanfront restaurant, Salas Italian restaurant, Sundara Sports Lounge, Yamyen rooftop, local produce-inspired Luna La Pran restaurant, Dalah modern Asian cuisine restaurant as well as room service, catering and special events.
The highlight of Jakub’s career arrived when he travelled to Milan to improve his Italian culinary techniques with dear friend, Dario Busnelli, and an opportunity to serve as the personal chef to Pope Benedict XVI during his stay in Czech Republic arose. Jakub was thrilled at the prospect to pay homage to such an iconic figure and left his job in England.
Being home in Prague evoked a sense of familiarity and belonging and so he joined Aromi restaurant, the best new Italian restaurant in town at the time which also earned a Michelin Bib Gourmand accolade during Jakub’s tenure there.
Jakub then leaped at the chance of adventure and traveled to explore South East Asian cuisine where he eventually settled in Bangkok and was in charge of an impressive seven restaurant outlets including Thai, Japanese, Italian and Western style of cuisine. During which he earned the title of Executive chef at a private Italian company.
Spring 2012 brought a new opportunity to join a luxury property on the island of Langkawi. Jakub signed on as Executive Sous Chef. He has since then been promoted to Executive Chef at The Datai Langkawi where a dream of acquiring the Executive Chef title at a luxury property has finally come true albeit after an exciting and rewarding 16 years of intensive culinary challenges.
In search of a new challenge, thinking about being a part of a large city property, he decided for a great move, back to basics and accepting an Executive sous chef position at The Landmark Bangkok, 400rooms and a team of 140 culinary brigade managing 11 F&B outlets where he spent two and half years. Covering large caterings up to 3000 guest.
This experience led him later on to the flag ship of the MINOR Hotel Group, The Anantara Riverside Resort, 400 rooms and a stunning team count of 200 culinary and stewarding members, this experience brought him one of the most valuable lessons in food cost and FSMS management under the great leadership of Chef Ashley Coleman. Supporting as well the new AVANI Riverside property during events and VIP functions.
In his current role as Executive Chef at Sheraton Hua Hin Resort & Spa and Sheraton Hua Hin Pranburi Villas, Chef Jakub oversees The Desk, InAzia Award-winning , signature Pan-Asian restaurant, Lana Lanai oceanfront restaurant, Salas Italian restaurant, Sundara Sports Lounge, Yamyen rooftop, local produce-inspired Luna La Pran restaurant, Dalah modern Asian cuisine restaurant as well as room service, catering and special events.
| Salad of salt-cured sockeye salmon, smoked sturgeon Beetroot, pumpernickel and citrus vinaigrette Serves 5
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