GASTRO MACH SUMMIT 2026

Why be there

It's neither an event for a chosen few nor an anonymous trade fair. A thousand people who move Czech gastronomy forward, in one place at the right time.

In short: it will be time well spent. You'll meet new faces and old friends, face what's clearly coming, and prepare for the future a notch better.

Who's speaking

We'll keep announcing more speakers. Follow us — the programme is filling up.

Jan Mach

Owner and CEO, Gastro Mach

The visionary behind Gastro Mach, bringing together innovation, modern technology and an honest approach to customers. Under his leadership the family business has grown into one of the leading suppliers of professional catering solutions, representing dozens of global brands. He is a long-standing supporter of training, know-how sharing and the growth of Czech gastronomy.

Miguel Chilleron

Director of AI & Design, Livit

Livit is the world's largest global F&B design firm: 16,000+ concepts in 45+ countries. Miguel will show AI in action on restaurant examples from around the world.

Jed Hernandez

Design & Creative Lead, Livit

Architect and designer with over 15 years of international experience. He specialises in restaurant and hotel concepts built around the guest experience.

Tomáš Mráz

CEO, Piano Group a.s.

An experienced leader and visionary conducting technological progress in Czech gastronomy at the helm of Piano Group. He connects the Qerko, Septim, Pecosta, Protel and Grason projects with one goal: simpler operations, less admin and a better experience for guests and operators alike.

Michal Debrecéni

Managing Director, Delirest and Primirest for the Czech Republic and Slovakia

He has spent his career in high-volume and contract catering, where meals are prepared every day for thousands of guests in companies, schools and production plants. At the helm of Delirest and Primirest he moves the field forward through digitalisation, self-service operations, AI-powered checkouts and innovative school catering concepts.

Miroslav Lekeš

Gault&Millau guide licence holder

Holder of the Gault&Millau licence for the Czech Republic, Slovakia, Hungary and Italy. After years in business development and sales he now devotes himself fully to gastronomy, standing behind the Réva winery, resort and restaurant in Italy's Barolo region.

Daniele Scaglia

General Manager & Chief Inspector, Gault&Millau Italia

He heads Gault&Millau Italia, where he is responsible for the guide's inspections and for upholding its independent rating standards. Years of experience give him a broad view of both gastronomy and hospitality. He is also Managing Director of the Réva project, which brings winemaking, gastronomy and hospitality together.

Ján Bartík

Managing Director, RATIONAL Czech Republic

An experienced manager with a long track record in the food industry and business development. Since 2024 he has led RATIONAL for the Czech Republic and Slovakia.

Petra Wercholáková

B2B Sales Representative, Vilgain

She represents Vilgain on the Slovak market, where she focuses on building and developing B2B partnerships. She seeks out new business opportunities and helps bring the Vilgain brand and its products to trade partners across Slovakia.

Tomáš Novotný

R&D Manager, Vilgain s.r.o.

He has been with Vilgain since 2019 and today leads in-house development of new products at the company's R&D centre, focusing mainly on protein supplements, sports nutrition and dietary supplements. He is also an examiner accredited by the Czech Ministry of Education for personal fitness trainer certification, and combines his expertise with active sport.

Tomáš Lavický

Director of the Bernard Visitor Centre

For four years he has headed the Bernard Visitor Centre in Humpolec, having been involved from the very beginning in its construction, operational set-up and launch. Today the centre combines brewery experiences, gastronomy and hundreds of events a year. At the Gastro Mach Summit he will share practical experience of using AI for a more efficient operation and better work with guests.

Marek Fichtner

Executive Chef, Červený Jelen | President, Bocuse d’Or Czech

A chef with rich international experience who has cooked on ocean liners and prepared banquets for the royal family in Saudi Arabia. Today he runs the kitchen at Červený Jelen and, as president of Bocuse d’Or Czech, supports Czech chefs on their way to the world's culinary elite.

Václav Šulc

Head of Restaurant Production and Sales, Globus Czech Republic

A manager with years of experience across the whole of gastronomy — from restaurants and cooking schools through staff catering to large-scale food operations and retail. At Globus he develops restaurant concepts, operational efficiency and the customer experience, bringing the craft of classic gastronomy into the world of big retail.

MUDr. Eliška Selinger, MSc.

Epidemiologist and public-health specialist

She specialises in nutrition, sustainable eating and their impact on human health. She studied general medicine at Charles University and epidemiology at the London School of Hygiene and Tropical Medicine, and gained further experience on research placements in Italy, Germany and Norway. In her work she connects scientific evidence with practice and contributes to public-health recommendations and policy.

Lukáš Roubík

Nutrition and fitness expert, founder of Institut Moderní Výživy

A nutrition expert with 20 years of practice, author of three popular books and founder of Institut Moderní Výživy (the Institute of Modern Nutrition). His vision is to “teach Czechia to eat”: no extremes, no miracle products and no unsustainable diets, just scientific evidence and habits that work in real life.

Aleš Pokorný

Farmer and founder of the Býkárna project

A farmer and cattle breeder behind Býkárna, a project built around beef from his own herd of Charolais cattle. He combines a modern approach to breeding and genetics with in-house meat processing, with the emphasis on quality and on controlling the entire process from the farm to the final product.

Oldřich Sahajdák

Chef patron and chairman of the Nová česká association

Chef patron of La Degustation Bohême Bourgeoise and Marie B, long devoted to the development of modern Czech cuisine. La Degustation earned a Michelin star in 2012, and in 2024 he co-founded the Nová česká association, which promotes Czech gastronomy at home and abroad.

Martin Staněk

Corporate Chef, Gastro Mach

A chef with rich experience from Czech and international gastronomy, combining honest craft with modern technology. As Gastro Mach's corporate chef he helps develop culinary solutions, and as a member of the AKC ČR National Team of Chefs and Confectioners he represents the Czech Republic on the international stage. At the summit he'll appear in the masterclasses and CHEF Talks.

Massimo Maspero

Corporate Chef, Angelo Po Grandi Cucine

An Italian chef with rich international experience in professional gastronomy, bridging culinary craft and modern technology. Over his career he has worked in Italy and Argentina as a chef, restaurateur, consultant and mentor. Today he focuses on optimising kitchen processes, making the most of professional equipment and training chefs. At the summit he'll appear in the Food zone.

Martin Svatek

Head Chef of MACE restaurant, Czech National Culinary Team

Head chef of the MACE restaurant and a member of the Czech national team of chefs and pastry chefs. At the summit he'll present a masterclass as part of RATIONAL fest, sharing practical tips for working with local ingredients and showing how to get the most out of them in modern gastronomy. Expect an inspiring cooking show packed with ideas for everyday practice.

Ondřej Slanina

Chef, restaurateur and host of the TV show Kluci v akci

One of the best-known Czech chefs, familiar to the public mainly from the TV show Kluci v akci (Boys in Action). As co-owner of several gastronomy businesses he also devotes himself to education and consulting. At the summit he'll appear as part of RATIONAL fest, presenting current culinary trends and the connection between top-level gastronomy and efficient operations.

Tomáš Valkovič

Head chef of SKÔ and board member of the Nová česká association

A constant hunger to learn took him to Prague's Kampa Park and then to Eska, where he worked his way up to head chef. He co-organised the popular Langoš Fryday pop-ups, served as creative chef of the Ambiente group, and in 2025 opened his own restaurant, SKÔ. He also co-founded the Nová česká association. At the summit he'll appear in a masterclass as well as CHEF Talks.

Jan Horák

Head chef and co-owner of the Reason and ASK4 restaurants

A prominent figure of the young generation of Czech gastronomy, with experience from Michelin-starred restaurants in Copenhagen, Milan and Berlin. Today he is behind the Prague concepts Reason and ASK4. His kitchen combines creativity, sustainability and respect for ingredients. In 2026 he received the Gault&Millau Young Talent of the Year award.

David Viktorín

Head Chef, Chateau Petit

A respected chef who combines honest culinary craft with a modern approach. At the acclaimed Chateau Petit restaurant in South Moravia he builds on seasonality and what nature currently offers, and likes to challenge established ideas about food. He also regularly teams up with other well-known chefs for tasting dinners.

David Jelínek

AI Product Development, BC21

An experienced project manager and team leader who, as Head of Gaming, ran the gaming department at LEVELS Prague and helped operate one of the largest entertainment centres in the EU. Today, within the BC21 group, he develops AI products and their practical use in companies, simplifying processes, saving time and delivering measurable results. He'll speak in the Sci-Tech block.

René Müller

Entrepreneur and hospitality consultant

He built the Faency Fries chain to 16 locations and then sold it successfully. Today he helps food brands with business, marketing, concept creation and expansion. His work and content focus mainly on the economics of hospitality and on what decides why some businesses work and others don't. At the summit he'll speak in the Sci-Tech block, host the panel discussion on the future of gastronomy and record podcasts.

Jakub Urban

Summit host

Radio and TV presenter with more than twenty years of experience. He broadcasts regularly on Hitrádio City and hosts conferences, corporate and social events. Alongside live presenting he also produces video content and automotive shows.

Tomáš Kalina

Masterclass host, Symposium Culinary Prague

A respected chef with rich experience from Czech and international restaurants. As founder of Symposium Culinary Prague he connects Czech gastronomy with global trends and world-class chefs, and has long championed the education of young cooks and the growth of modern gastronomy.

Tomáš Popp

Food zone host, Czech National Culinary Team

A respected chef with years of experience in professional gastronomy. As manager of the Czech national team of chefs and pastry chefs he helps prepare the team for international competitions and supports the next generation of Czech chefs.

Adam Rundus

Foodguide and author of the SMASH-BA cookbook

A foodguide, passionate cook and traveller who seeks out the world's most interesting food spots and concepts. He wrote SMASH-BA, a cookbook for students and travellers, and won Discovery of the Year at the 2024 Food Blog of the Year awards. On 17 September he'll co-host the Food zone with Tomáš Popp.

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