At Eska, he utilises his experience that he gained during his nine years as a sous chef at La Degustation Bohême Bourgeoise. He likes to cook with wild herbs, to use unusual natural ingredients and to try out forgotten recipes of our grandmas. His connection to nature is so strong that he sold his flat in the centre of Prague, bought a homestead in Sázava, and runs a guesthouse with his wife there.
He is happy when something is always going on and the restaurant is packed. That's what he has previously experienced at Brasiliero U Radnice, where he worked for ten years. Earlier, he was collecting experience in a hotel in Halkidiki in Greece, among other places. He can’t sit still for a minute; to him boredom is worse than stress. He likes football and is a great swimmer, even though he doesn’t have much time for his hobbies now.
David’s right arm. He is good with figures, while she is good with people. When you need some encouragement and cheering up, enter into conversation with her. For ten years, she was working at the Four Seasons, where she worked her way up from a temporary employee to a newcomer coach, and was involved in opening the restaurant Cotto Crudo. She likes to eat, she likes to cook even more, preferably French and Asian meals.
This qualified economist always knew that she feels the best when surrounded by people. So she gave up accountancy and decided to work in gastronomy instead. She is in a good mood all the time and makes no secret as to why: Jana says it’s enough for her to enter the serving area, where she always finds a guest who cheers her up. She loves to eat duck prepared in any way and the soups are her favourite food in Eska (although duck always comes first, obviously).
He took an interest in food and wine already long ago – which should come as no surprise, since he comes from the South Moravian region. He acquired experience in several restaurants there, however, his heart brought him to Prague. He fit in at Eska in no time, tried out various positions, and as he says, he looks forward to being there every day. What makes him happy? A full reservation book and continuous bustle. He loves strategic games, wine, and sports – in winter, you can see him sliding down hills as a snowboard instructor.
Thanks to him and his numerous attempts and failures, bread from Eska is what it is today. Previously, he baked the bread at night at Pizza Nuova; he used his contacts in Naples to buy another wood fired oven to bring to Prague, got hold of the best flour, perfected a three-stage sourdough, put a great bunch of bakers together and is a head baker of the bakery at Eska.
Earlier in his career he spent some time in the hotels Intercontinental and Four Seasons, where he worked his way up to sous chef. He prefers Czech and Italian cuisine above all. He loves sports, particularly hockey and football, but also fishing. And by the way, Jaroslav is the Czech oyster opening champion!
Slovakia-born Tomáš has been working at Eska since its opening. Not many months passed before he became a sous-chef. Before his job at Eska, he lived in Bratislava and in Banská Bystrica, where he and his friends managed to transform an old pancake manufacturing facility into a well-known family bistro. He likes to spend his leisure time with his kids and likes to cook. He even has his own cooking show on the Internet called Fast Good.
Friday. He had a taste of it for the first time in one of the bars in Kladno, where he enthused about it. After coming to Prague, he was one of the people who opened the café AnonymouS. At Eska, he shows how interesting coffee is, that it can be drunk in a different way than that to which people are used to, but most importantly that with the right preparation, it can also taste completely different.