my name is Tomáš Černý, and Dejvická 34 is a deeply personal project for me. I have been involved from the very beginning—from the first idea to the day-to-day life of the restaurant. I took part in shaping its concept, kitchen, and overall atmosphere, which is why I do not see myself only as a head chef, but as part of a whole.
I wanted to cook from an early age and was fortunate to meet people who helped shape me both professionally and personally. They taught me respect for the craft and a sense of responsibility toward ingredients, the team, and our guests. Among the most influential figures in my career were Vito Mollica, former head chef of the Four Seasons Hotel in Prague, and restaurateur Riccardo Lucque, who entrusted me with leading the kitchen at La Finestra in Cucina, which went on to become a highly regarded and respected restaurant.
I also gained experience abroad through internships and culinary schools in Italy and Austria. Italian gastronomy, seasonal ingredients, and a focus on flavour and simplicity form the foundation of the cuisine we offer today at Dejvická 34. Equally important to me are long-term professional relationships that have naturally grown into friendships. Working alongside chefs from the top tier of European and global gastronomy reminds me that in this profession, one never stops learning.
I believe that food brings people together. It has the power to comfort in difficult moments and to enrich the good ones. This is why I place the highest emphasis on the quality of ingredients, without compromise. Every dish is an expression of respect for our guests and for the work of the entire team.
I deeply value the international awards Dejvická 34 has received in a relatively short time. I see them as recognition of the team’s dedication and of the trust our guests place in us. Thanks to them, Dejvická 34 has become one of Prague’s most appreciated restaurants.
You will often meet me at Dejvická 34. I am not only in the kitchen—I am naturally drawn to being among our guests and experiencing the atmosphere firsthand.
Thank you for visiting us and I look forward to welcoming you at the table.
Yours sincerely,
Tomáš Černý
