A team that takes care of all the customers, operation and management of the whole building is made up of professionals in their specialization, people enthusiastic about their work.
He holds the function of the chief brewer. He is responsible for the quality of beer production, manages it, he is a guide of minbrewery tour and realizes expert lectures for those interested in history and tradition of beer production.
He has a lifelong experience in all beer branches and his “manuscript“ is inscribed under less than 5% of beer production within the whole Czech Republic. He studied in breweries in Plzen and then from 1963 to 2008 he spent brewing beers Zlatopramen and Breznak. He worked in production and also management of two companies in Usti nad Labem (Ustecke pivovary and Drinks Union).
He is a head and chef of the restaurant, who compiles an exceptional menu for you. As a chef he has been working for nearly 20 years. Seven years of active work in the concept Potrefena husa represents the most important milestone in his career. In addition to cooking activities he organises seminars for the chefs of restaurants Potrefena husa, publishes in gastronomic magazines or in a number of cookbooks. He also worked as a culinary consultant in the firm Nowaco. He has got a lot of foreign certificates for dish preparation obtained in Austria and Germany.
He manages the whole restaurant from the administrative, marketing and business point of view. He communicates with food suppliers, partners and media, controls running maintenance of the whole restaurant. He also manages promotion of the restaurant, brewery and hotel, and participates in marketing and social programmes.
His culinary and restaurant experience has started in 1985 and it has lasted up to the present.
He manages everyday administration of the kitchen, restaurant and hotel. He leads store economy, supervises dish preparation, professionally leads the staff, but also receives hotel guests and manages hotel occupancy. In the area of gastronomy he has been since 1993 and he worked for example in the hotel Cesky lev, in the restaurant Ambiente or as a gastronomy head of the original restaurant Na Rychte.
He is one of the greatest experts for history of brewery branch. For several years he managed the Brewery museum in Plzen. He is an expert for brewery history and has a large number of documents and papers related to brewery issues. For the brewery Na Rychte he provides the overall decoration, selected interiors, he proposes using the historical recipes etc.