Brunch as an Experience, Not Just a Meal
92 ǀ POSITIV 2/2025
BUSINESS
Brunch as an Experience,
Not Just a Meal
At Olive Restaurant, located within the Prosper Golf Resort Čeladná, a new concept of Saturday
brunches has come to life—bringing together top-quality ingredients, a warm and welcoming
atmosphere, and experienal gastronomy. In this interview, Execuve Chef Milli Janečková
shares the inspiraon behind the idea, oers a glimpse into the kitchen, and highlights the focus
on seasonality and the originality of each menu.
What inspired you to create the Saturday
brunch concept at Olive Restaurant,
part of the Prosper Golf Resort Čeladná?
We were inspired by the idea of creating
a space where people can peacefully
enjoy their weekend mornings with
quality food, a relaxed atmosphere,
and the company of friends or family.
We wanted to offer something informal,
yet still special—a Saturday brunch that
feels like an experience, not just a meal.
Our restaurant is built on fresh ingredients
and honest cooking, and brunch is the
perfect way for us to present these values
in a more laid-back format.
How does your Saturday brunch differ
from a typical weekend breakfast?
And what guides your selection of dishes
such as quiche, eggs Benedict or sweet
desserts?
Our Saturday brunches differ from
a standard breakfast mainly in their
scope, variety, and style of service. It’s not
just breakfast—it’s a fusion of breakfast
and lunch that allows for more creative
dishes, a longer dining experience, and an
overall slower pace.
The selection of dishes is always carefully
considered—we draw inspiration from
seasonal ingredients, Mediterranean
flavours, and international cuisine.
We pay close attention to guest feedback
and adapt the menu to ensure it remains
fresh, inventive, and always carries
the spirit of “Olive”.
How many people are involved
in preparing a single brunch? And how
far in advance do you have to start
to have everything ready by 10:00?
Preparing a single brunch involves
a dedicated team of breakfast chefs,
including the head chef and a pastry
chef. In addition, our front-of-house
team ensures smooth service and overall
coordination. Kitchen preparations
begin early in the morning—around
5 a.m.—which requires precise teamwork
to ensure everything is attractively
presented on time. It’s a time-intensive
but highly creative form of gastronomy.
You collaborate with the Prosper Golf
Resort Čeladná—do you have any joint
strategies, such as offers for golfers
or accommodation packages?
Olive Restaurant is located directly within
the Prosper Golf Resort Čeladná, so we
work closely with the golf operations.
If you‘re planning a weekend that
combines golf with great food, all you
need to do is contact the resort and take
advantage of their offers tailored for
golfers as well as guests seeking relaxation
with top-quality cuisine.
Do you see brunch purely as a culinary
event, or do you complement it with
special activities—such as themed
events? If you’ve already hosted some
accompanying programmes, could you
share a recent example?
We see brunch as a social and experiential
event. To make it even more enjoyable for
our guests, we enhance it with additional
activities such as: summer prosecco/
mimosa brunches with seasonal tunes,
themed brunches—Italian, Mediterranean,
French—children’s workshops like cupcake
decorating, or seasonal brunches: Easter,
Advent, or summer barbecues. The goal
is always to create a truly memorable
experience.
Do you plan to expand events like these
beyond summer Saturdays in the future?
We chose summer Saturdays as the
starting point for our brunch concept,
thanks to the good weather and the
opportunity to use our outdoor spaces.
Our goal is to create formats that match
both the season and the mood of our
guests—for example, autumn brunches
featuring local ingredients, a winter
edition with mulled wine, or a spring
brunch with a picnic vibe. We’re open
to new ideas and want Olive to become
a place people look forward to visiting—
not just for the food, but for the entire
experience.
What has been the biggest challenge for
you when organising brunches?
The biggest challenge for me has been
managing perfect timing and logistics,
which means early mornings, meticulous
planning, and a well-coordinated team.
Any mistake in preparation immediately
becomes apparent. Another challenge
is meeting guest expectations—constantly
balancing between tried-and-true
favourites and fresh new ideas.
Thank you for the interview.
We wanted to oer something
informal, yet sll special—
a Saturday brunch.