VisitChef Podcast

From working in a factory and hospitality in Malta to becoming one of the Czech Republic’s leading bartenders. Luca Cerqueglini talks to Visit Chef about his journey, five attempts at World Class, his Italian roots...

Forget the rules. According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he explains why...

"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us apart from everyone else...

„Česká restaurace musí mít dobré omáčky. Sous vide a další moderní techniky jsou pasé. Pokud by se dnes škrtly, v restauraci Vallmo se vlastně nic nezmění. Alfou a omegou je u nás práce se sladkovodními rybami. Nejen že...

“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In an interview with...

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender currently working at...

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to understand that...

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they can buy another one...

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a relationship. Simply asking, ‘How...

„Cibuli, kmín a uzené jsme s sebou vezli do Marseille na evropské kolo Bocuse d’Or jako národní chutě. Představte si, že se musíte trefit do chutí dvaceti členů poroty v jeden moment – v té chvíli je těžké udržet...

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and achieve the ideal...

„Když si dáte sousto do pusy, chutě vám mají doslova střílet na všech chuťových centrech. Je to exploze chutí. Už od sedmé třídy jsem tíhnul k tomu udělat perfektní burger. Hledáme cestu, jak se vrátit k větší tučnosti...

„Program Makro Czech Gastro Festu reaguje na aktuální trendy v gastronomii, i proto letos na pódiu potkáte například michelinské šéfkuchaře. Festival se poprvé rozrůstá také do O2 areny, před O2 universem navíc vznikne...

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We are still a small...

„Když mi přijde do kuchyně člověk, který nemá nůž, na nohách má sandály a ještě se mu nechce pracovat, tak jsem naštvaný. V kuchyni je hodně lidí, které ta práce nebaví. Sehnat šikovného a kompetentního zaměstnance je...