Radek Kašpárek A Man Who Doesn’t Compromise in the Kitchen
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POSITIV MAN
Radek Kašpárek
A Man Who Doesn’t Compromise in the Kitchen
Radek has held a Michelin star for nine years, runs two standout restaurants, yet sll says his
greatest joy comes from walking into the kitchen in the morning and seeing his team smiling.
He speaks candidly and passionately—about the pressure of the cameras, the avours of the
region, and why arcial intelligence has no place in his kitchen. His enthusiasm is as infecous
as his belief in discipline, structure, and order.
You’re a chef, entrepreneur and mentor. What brings
you the most joy in the kitchen these days – the cooking
itself, creating new dishes, or working with your team?
I’ve been in the culinary world for twenty-two years
now, and I still love coming up with new recipes. I get
a real sense of satisfaction when I finish a new menu
and think, “This one’s even better than the last.” I also
take great joy in how well we work as a team – whether
it’s at Field or at 420 Restaurant. I love seeing how
passionate my chefs are about their work and how they
continue to grow. Right now, I’m surrounded by a very
young team. They’re all in it with heart and soul. For
any chef, the best moment is walking into the kitchen
in the morning – music playing, chefs bustling about –
and everyone has a smile on their face.
What have television formats like MasterChef
and Hell’s Kitchen given you – or perhaps taken from
you? Have they moved you forward as a chef, or is
it more about passing on an experience?
They’ve brought me media exposure, which in turn
led to various collaborations. On the flip side, filming
is incredibly demanding and takes a lot of time away
from my family. Fortunately, it’s just a short period each
year, so it was manageable.
Thanks to those shows, I’ve met some amazing people
– not just in the crew and production teams, but also
among the contestants. I actually ended up hiring two
of the Hell’s Kitchen finalists to work at 420 Restaurant.
Overall, the experience has helped me grow
as a mentor. It’s taught me to think differently, and I’ve
done so much talking that I’ve become, I think, a pretty
decent speaker by now.
When you see young chefs under the pressure
of the cameras – do you think back to your own
beginnings? What would you like to tell them off-
camera in that moment?
That’s a tough one. When the cameras and lights are
suddenly on them, there’s no one-size-fits-all advice
for handling stage fright. Everyone has to go through
it and tough it out. Personally, I wouldn’t want to watch
my early days on screen again. The first ten episodes
of “What’s for Dinner Today?” must have been
absolutely dreadful from my side. I was incredibly
nervous – and that’s something you just can’t prepare
for. You need courage not to fall apart in front of the
camera, and above all, it takes time.
Field restaurant has held a Michelin star for nine
years now. Does it still feel like a challenge – or is
it more of a pressure that sometimes takes the joy out
of cooking? Have you ever considered slowing down,
maybe running a small kitchen somewhere in the
mountains?
This pace suits me. If I ever thought about slowing
down, I wouldn’t be myself. I need the grind – to live
each working day to the fullest and keep myself under
constant pressure. That’s the only way I move forward.
When I first got the star, for the first three years there
wasn’t a single day I didn’t think about it. Every morning
I’d drive to work feeling stressed: What if I lose the star?
Now, ten years on, I’m mentally and emotionally
stronger. I work in a way that means I don’t have to fear
losing the star – and who knows, maybe I’ll experience
another success like that again.
You currently run two standout restaurants – Field
and 420. Are there any new developments or future
projects in the pipeline? What can guests look forward
to?
I think we’re constantly surprising our guests,
and there’s always something to look forward to –
whether at 420 Restaurant or at Field. We strive to give
every dish a clear idea behind it. At the same time,
we place great emphasis on presentation and service
that’s not only professional but also a bit playful. People
enjoy that.
It’s not just about great food for us – it’s about the whole
experience. That’s why we incorporate a touch of fun
into the service as well, so both restaurants offer more
than just dinner – they offer a full-on experience.