These chefs from around the world found a home in the Czech kitchen

International Chefs Day on Oct. 20 celebrates chefs around the globe for their dedication to the craft. We had the chance to talk to seven Prague-based expat chefs who shared with us the important lessons they've learned in the Czech kitchen, their passion for the flavors and techniques of Czech cuisine, and their universal weakness for roasted duck à la Czechia.

Quotes have been edited for length and clarity.

It has advanced tremendously over the past 2-3 years and the standard across restaurants and food overall has massively improved. It’s really cool and exciting to be here in Prague and see it evolve. 

One thing that stands out for me about the culture here is the amount of knowledge that everyone has about the local produce and seasonal produce how big a part it plays in everyday life and how to use them. 

Papillo, where I had food that was incredibly well executed and delicious and definitely up there as the best meal. Výčep is consistently brilliant and a local fave and Chi Xiao Mian for my Chinese noodle fix is great. Let’s not forget Pru 58. 

I've learned that food truly brings people together across all backgrounds. Here in Prague, I've also discovered the foundation of traditional culinary techniques, like fermenting and pickling, that are now trending worldwide. It's been fascinating to see these old-school methods still going strong. Prague's food scene remains unassuming yet consistently surprising.

The best way to describe the food scene in Prague is underrated. I feel like many other European countries get a lot of recognition for cuisine and Prague is almost forgotten. There are some incredible restaurants, restaurant tours, and chefs here in Prague creating memorial gastronomic experiences and they deserve recognition as well.

Coming from a seaside town where different cuisines blend together, Czech food wasn't too surprising for me. But what's captivated me most about the Czech people over the past 20 years is their appreciation for stability. They truly value it through steady work, lasting relationships, and strong partnerships. I've felt this stability strongly with my own staff during my time here.

Duck! The best food that always makes me happy. But without the dumplings. Duck with vegetables in butter is my love.

In the past ten years, I've noticed food has become much more significant here. People have greatly expanded their knowledge of ingredients, cooking techniques, and more. Because of this increased understanding, the expectations of chefs, service, and restaurants are higher than ever. Younger chefs recognize this fact and aim to continuously raise standards, propelling our industry forward.

Unfortunately, Covid and other issues have caused staffing problems; it's now very tough to find qualified chefs and servers. While restaurant quality rises, a lack of skilled personnel slows our progress. The market needs more experienced workers to match consumers' higher expectations.

When I first came here, I was surprised by just how sour some Czech dishes could be; I was used to sourness only in salads. Over time, I learned it comes from their technique of fermenting and pickling vegetables and fruits during summer to enjoy later in winter.

One of the first meals I had in Czech Republic was on my first visit. Pork ribs, horseradish, homemade mustard, and a Pilsner. It’s just nostalgic for me.

I’ve learned so much about food working and living in Prague. Actually, I had taken a 7-year break from my days as a TV celebrity chef in Los Angeles, and moving here ignited my love of food again.

The best meal I’ve eaten so far was the pop-up at Real Meat Society from Chef Paul Day. They are the best butcher in Prague; his vision and flavors were an experience I keep dreaming about.

The climate certainly influences the style of Czech cuisine a lot, you need to do meticulous research into the raw materials and understand what is available at certain times of the year. Local products, if used in the right period, are excellent and allow the creation of dishes that enhance every single ingredient.

Without any doubt the duck, the way it is cooked and served, accompanied by stewed vegetables, and a nice glass of Pilsner! For me, it’s absolutely delicious.