Anthony Kulehsa - šéfkuchař restaurace

I was born in France and have been working as a chef since 2005. I have worked in Michellin-star restaurants in Great Britain, Switzerland and, of course, France. I gained a lot of experience in Corsica, where I learned to use vegetables and cheese to create meatless dishes. I moved to the Czech Republic to be with my fiancée. What I love about my work is the opportunity to travel and discover new cuisines, which fits perfectly with the concept of our restaurant. I draw from all the experience I gained in different countries, using various cooking styles, interesting methods and intriguing combinations of ingredients and spices.

Ondřej Panoš

Right after graduating from my chef studies I started discovering the beauty and the challenges of my craft in various restaurants and hotels in my home town of Tábor. Hospitality services intrigued me so much that I studied hotel management, working as a hotel manager for some time. Yet when I was offered a job in an AA Rosette restaurant in the UK, I took the opportunity to get out of my suit, and into a chef’s attire. I learned a lot, working with a very experienced chef, and became his sous-chef. And since there is no place like home, I returned to Prague and joined the Etnosvět team. Here I use my experience to do what I love doing – cook with fresh, high-quality seasonal ingredients.

Noam Darom

My journey has been slightly different. Originally, I wanted to be a visual artist. I studied to get my arts Master’s at the Academy of Arts, Architecture and Design in Prague, and cooking was a way of making a living for me and my family. But when my studies were over I decided to fully dive into gastronomy and enrolled at a school. I had the opportunity to work in several top level kitchens during my studies. Even now when I have some time to spare I am trying to get an internship. Creativity, inspiration and innovation are vital to me. When we are cooking, or indeed eating, we use all our senses, which is what I keep in mind when making meals that make me and you happy.

Adnen Sdiri

I come from Tunisia and cooking is a family tradition. I started right after school and got hired by a 5* hotel. Three years later I was given an offer for an internship in Queen Hilton Prague 5*, where I stayed for 10 years. And once it was time for a change, my path lead to the Etnosvět vegetarian restaurant, which is a completely new world for me, and a completely new experience. Gastronomy is my life, it is in my blood and I still enjoy cooking.

Lucie Krejčová

I’ve been in Etnosvět since the very beginning, and as food is a crucial part of every culture, I find it interesting to work in an environment that is a meeting point for enthusiastic professionals from all over the world. It is a great opportunity to broaden my vision, both in terms of my job and in terms of human experience.

Petr Tomeček

Don’t ask me how I work, as I don’t really know – I seem to have been gifted by the gods. I love it, I live for it, I trust my intuition and I am a great enthusiast, which means I am in search for new things 24/7. My core values are precision, hard work and creativity. I am a vegan and every year I am desperately trying to find a pair of boots that are both vegan friendly and will not dissolve at the first sight of snow and rain. If those few leather pairs earn me a spot in hell, I will for sure make the best vegan pizza in those fire pits. You’re welcome to come and taste!

Abhijeet Sawanni

There is no greater love than the love for food and food is what we talk about all the time. And that is why I have, for many years, believed that people who love food are the best companions. I was born and raised in a small holy town in Northern India (Haridwar). Ever since I was a schoolboy, food has been a passion for me and that is why I went to study a hotel school. I graduated at IIHM in Calcutta. During my studies I traveled a lot around India, and specialized in Indian Cuisine. And that was the best decision I could have made and I have never regretted it. I gained experience form many interesting chefs in many Indian cities. I cooked for food lovers and critics. For 8 years now I have been discovering and learning new things and I feel great if I can see other people being passionate about food.

Evgeniy Nechaev

I think that Etnosvět is a great restaurant concept and working here is helping me to improve my professional skills. Every day I work in a team of amazing chefs and I am constantly surprised by their originality and approach to cooking. Apart from that, Etnosvět supports a multi-cultural environment which is important in our times.

Daria Ponomareva - manažerka restaurace

Cooking and great food are my life passions. Yet I launched my career outside of the gastro-world. After finishing my studies at the Prague School of Economics, I worked in international shipping. I was a Shipping Operations Manager, Shipbroker and Crew Manager. However, my lifelong dream of opening my own restaurant kept coming back. And so when I was offered the opportunity to manage the whole Etnosvět team, I didn’t have to think twice! My vision is a restaurant that operates smoothly, with friendly staff and a perfect menu, making each visit to Etnosvět a great experience.

Eliška Hašpicová

I come from a small town in the north of Moravia, called Nový Jičín. My high school specialized in hospitality services and management. When I was 18, I moved to Prague and started working as a waitress, and the restaurants I worked in include Duplex, Ultramarin and Hard Rock Café. When working in a Sardinian cuisine restaurant Ichnusa Bodega Bistro I started focusing on wines (and did an ASPI sommelier course) and on the management of catering services. The most important thing for me is for the guest to have an extraordinary experience and to come back. In my free time I like to leave Prague for my farm, where I grow all kinds of fruit and vegetables and then process them into delicious food. I have learned a lot during the year I have been in Etnosvět. I now know that there still are people who love their work and are personally invested in the result. Which is what makes Etnosvět so unique. And I can honestly say that I am looking forward to going to work.

Veronika Hašpicová

I am a qualified jewelry maker, which is a profession that comes with a great deal of diligence, patience and hard work. I started off by taking a part-time job in a small restaurant, and slowly worked my way up. Orderly and well-organized environment is very important for me. I am a gardener, a cook and a baker in my free time – which is what lead me to Etnosvět.

I would also like to add that working here brings me both a professional and personal fulfillment. I am glad for the opportunity to meet so many professionals and diverse human beings, which is what Etnosvět brings.

Michaela Dvořáková - sales a event manažerka

Aloha! J Do not expect boredom and dullness, Etnosvět bring diversity, new tastes, interesting experience and wonderful times! I want you to leave us not only having had a great meal, but also loving the ambiance. At the same time I try to make our team happy as well, because they are the heart and soul of Etnosvět! This make every day different and demanding (and absolutely amazing!). #lifeissweet #tastewithoutborders

Tomáš Klusek

Etnosvět is a new experience for me in the world of gastronomy and I am glad I can be a part of such an expert team.

Dana Nemcová

I love Etnosvět because of the people who work here. Or as a certain Mr. Karl Ludwig Börne said: “Those who can work in the real world and live in the world of ideals will reach the highest goals.”

Katka Tůmová

Etnosvět gives me not only a great job without the need to feel guilty about serving meat, but also a lot of new experiences. I now have a great group of colleagues who are also my friends, and so my job has become a second home to me. Thank you! J

Filip Cvrk

An almost 25 years young Filip has been a part of the Etnosvět inventory for nearly a year. From the beginning of my Etno-career I preferred to work at the bar, but I enjoy waiting as well. You will meet me very often, as I reinforce your taste experience through the magic of my playlists, fromm the title of the “head master of ceremony”, or DJ, if you will. My favorite tunes include those that are swift and joyful and others filled with melancholy, but I always try to fit the guest’s taste.

Apart from working in Etnosvět I also organize music events and I am a big fan of comics, pop-culture and science fiction.

 P.S.: Nicknames include Fífa, Filek, Lilek or the Lord of All Seas.

Tereza Suchánková

I have been working in Etnosvět for nearly a year and I love my job almost as much as nu-metal, DnB, literature, computer games, manga and animals (living ones). My work is not so much about working as it is about you, the people I serve. Most people are happy to see a waitress bring them great food. And I like making you happy. And I believe that even simple things, such as great food and great service, can make your day. So when you next come, leave the worries outside of those massive glass doors. We will gladly make your day!

Svatopluk Borák

Often the journey is more interesting than the destination and we bring you an opportunity to experience tastes from all over the world without going to any destination. Because we bring the world, the Ethno-world, on a plate!