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.
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.
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.
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.
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
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.
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
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
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.”
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
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.
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!