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The management of the Kempinski Hotel Hybernská Prague sent three of its team to the Summit, including its Executive Chef, Marek Fichtner, the Sous Chef, David Hlava, and the Bar & Event Manager, Michal Chytil, to discuss their experiences. Executive Chef Marek Fitchner explained that the preference for using regional produce and local suppliers was already a successful concept in the Prague hotel, particularly regarding the evening menu of the Le Grill restaurant, which is divided into two parts – the “Local Favourites”, which includes dishes made using only local produce, and an international section called “Around the world with Marek”
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