Block 1
A profitable operation is born on paper before it reaches the kitchen. How to design a restaurant that earns, from kitchen layout to guest experience.
16.–17. září 2026 · Voděrádky u Prahy
PROGRAMME
Two conference days, 16 and 17 September 2026. The venue opens at 8:00, the morning belongs to registration, the grand opening brunch and the Rational GastroFest, the conference part runs from 11:35 to 18:00. The second day follows a similar structure: part of the programme is shared, part unique. Some key figures appear on one day only.
The programme runs in Czech and English depending on the speaker, with live translation on screens. Detailed line-ups for each block will be announced gradually.
Day at a glance
- 8:00–9:00Registration + venue opens
- 9:00–11:30Grand opening — morning brunch· outdoors / food
- 9:00–18:30Partner presentations — sampling, exhibition and side programme· all day
Full schedule
Hour by hour, both days. Conference blocks run in the amphitheatre, masterclasses in the CHEF hall, and during the breaks everything moves outdoors to the food zone for the CHEF Talks.
Wednesday 16 September
8:00
Venue
Venue opens · guest registration
9:00–11:30
Food zone
Grand opening · morning brunch
9:00–9:45
CHEF hall
Masterclass #1 · breakfast and brunch
hosted by Tomáš Kalina
- Jan HorákReason restaurant and ASK4 Bistro
10:00–11:30
CHEF hall
RATIONAL Fest
- Ján BartíkManaging Director, RATIONAL Czech Republic
- Ondřej SlaninaCo-owner and executive chef, Chateau St. Havel and Ginger & Fred
11:30–13:40
CHEF hall
Networking and tastings in the CHEF hall
11:35–11:55
Amphitheatre
Conference opening
- Martin ŠebestyánMinister of Agriculture of the Czech Republic
- Jan MachOwner and CEO, Gastro Mach
- Martin StaněkCorporate Chef, Gastro Mach; Czech National Culinary Team
11:55–12:30
Amphitheatre
Block 1 · Efficiency isn't run, it's designed
- Miguel ChilleronAI & Design, Livit
12:30–12:55
Amphitheatre
Block 1 · Efficiency isn't run, it's designed
- Jed HernandezDesign & Creative Lead, Livit
12:55–13:20
Amphitheatre
Block 1 · The future is served digitally
- Tomáš MrázCEO, Piano Group a.s.
13:20–13:40
Food zone
CHEF Talk #1
hosted by Tomáš Popp
- David ViktorínRestaurant Chateau Petit, Býkárna
13:40–14:15
Amphitheatre
Block 2 · Sci-Tech
- Tomáš LavickýVisitor centre manager, Bernard brewery
- René MüllerBC21
- David JelínekBC21
14:15–14:40
Amphitheatre
Block 2 · Sci-Tech
- Cyril Svozil
13:40–14:25
CHEF hall
Masterclass #2
hosted by Tomáš Kalina
- Oldřich SahajdákChef Patron, La Dégustation Bohême Bourgeoise; chairman of the Nová česká association
14:25–15:30
CHEF hall
Networking and tastings in the CHEF hall
14:40–15:10
Amphitheatre
Block 2 · Sci-Tech
- Jan PilchHead of SMA and R&D, Exergyn
15:10–15:30
Food zone
CHEF Talk #2
hosted by Tomáš Popp
- Martin SvatekMACE restaurant, Czech National Culinary Team
15:30–16:45
Amphitheatre
Block 3 · How gastronomy will change in 5 years (panel discussion)
- René MüllerhostBC21
- Miguel ChilleronconsultantAI & Design, Livit
- Miroslav LekešcustomerGault&Millau
- Tomáš MrázdigitalisationCEO, Piano Group a.s.
- Jan HorákchefReason restaurant and ASK4 Bistro
- Václav ŠulcretailHead of Restaurant Production and Sales, Globus Czech Republic
- Michal Debrecénistaff canteenManaging Director CZ & SK, Delirest and Primirest
15:30–16:15
CHEF hall
Masterclass #3
hosted by Tomáš Kalina
- David ViktorínRestaurant Chateau Petit, Býkárna
16:15–17:00
CHEF hall
Networking and tastings in the CHEF hall
16:45–17:00
Food zone
CHEF Talk #3
hosted by Tomáš Popp
- Jan HorákReason restaurant and ASK4 Bistro
17:00–18:00
Amphitheatre
Block 4 · What healthy eating really is (panel discussion)
- MUDr. Eliška SelingerdoctorEpidemiologist and public-health specialist focused on nutrition and sustainable eating
- Petr Havlíčeknutrition
- Jan HorákchefReason restaurant and ASK4 Bistro
- Aleš Pokornýwhole foodFarmer, Býkárna
- Tomáš NovotnýR&D Manager, Vilgain
17:00–17:45
CHEF hall
Masterclass #4
hosted by Tomáš Kalina
- Martin SvatekMACE restaurant, Czech National Culinary Team
18:00–18:20
Food zone
CHEF Talk #4
hosted by Tomáš Popp
Thursday 17 September
8:00
Venue
Venue opens · guest registration
9:00–11:30
Food zone
Grand opening · morning brunch
9:00–9:45
CHEF hall
Masterclass #1 · breakfast and brunch
hosted by Tomáš Kalina
- Jan HorákReason restaurant and ASK4 Bistro
10:00–11:30
CHEF hall
RATIONAL Fest
- Ján BartíkManaging Director, RATIONAL Czech Republic
11:30–13:40
CHEF hall
Networking and tastings in the CHEF hall
11:35–11:55
Amphitheatre
Conference opening
- Jan MachOwner and CEO, Gastro Mach
- Martin StaněkCorporate Chef, Gastro Mach; Czech National Culinary Team
11:55–12:30
Amphitheatre
Block 1 · Efficiency isn't run, it's designed
- Miguel ChilleronAI & Design, Livit
12:30–12:55
Amphitheatre
Block 1 · Efficiency isn't run, it's designed
- Jed HernandezDesign & Creative Lead, Livit
12:55–13:20
Amphitheatre
Block 1 · Efficiency isn't run, it's designed
- Tomáš MrázCEO, Piano Group a.s.
13:20–13:40
Food zone
CHEF Talk #1
hosted by Tomáš Popp and Adam Rundus
- Martin StaněkCorporate Chef Gastro Mach, Národní tým kuchařů a cukrářů ČR
13:40–14:40
Amphitheatre
Block 2 · Sci-Tech
- Tomáš LavickýVisitor centre manager, Bernard brewery
- René MüllerBC21
- David JelínekBC21
13:40–15:10
CHEF hall
Masterclass #2
hosted by Tomáš Kalina
- Tomáš ValkovičHead chef of SKÔ; board member of the Nová česká association
14:40–15:10
Amphitheatre
Block 2 · Sci-Tech
- Jan PilchHead of SMA and R&D, Exergyn
15:10–15:30
CHEF hall
Networking and tastings in the CHEF hall
15:10–15:30
Food zone
CHEF Talk #2
hosted by Tomáš Popp and Adam Rundus
- Karel MalýBýkárna
15:30–16:45
Amphitheatre
Block 3 · How gastronomy will change in 5 years (panel discussion)
- René MüllerhostBC21
- Miguel ChilleronconsultantAI & Design, Livit
- Miroslav LekešcustomerGault&Millau
- Daniele ScagliaGeneral Manager & Chief Inspector, Gault&Millau Italia
- Tomáš MrázdigitalisationCEO, Piano Group a.s.
- Václav ŠulcretailHead of Restaurant Production and Sales, Globus Czech Republic
- Michal Debrecénistaff canteenManaging Director CZ & SK, Delirest and Primirest
15:30–16:15
CHEF hall
Masterclass #3
hosted by Tomáš Kalina
- Martin StaněkCorporate Chef Gastro Mach, Národní tým kuchařů a cukrářů ČR
16:15–17:00
CHEF hall
Networking and tastings in the CHEF hall
16:45–17:00
Food zone
CHEF Talk #3
hosted by Tomáš Popp and Adam Rundus
- Miroslav LekešGault&Millau
- Daniele ScagliaGeneral Manager & Chief Inspector, Gault&Millau Italia
17:00–18:00
Amphitheatre
Block 4 · What healthy eating really is (panel discussion)
- MUDr. Eliška SelingerdoctorEpidemiologist and public-health specialist focused on nutrition and sustainable eating
- Lukáš RoubíknutritionFounder, Institut Moderní Výživy
- Marek FichtnerchefExecutive Chef, Červený Jelen; President, Bocuse d'Or Czech
- Aleš Pokornýwhole foodFarmer, Býkárna
- Petra WercholákováB2B Sales Representative, Vilgain
17:00–17:45
CHEF hall
Masterclass #4
hosted by Tomáš Kalina
- Karel MalýBýkárna
What the conference blocks are about
Block 2
AI, data and the technologies of the future, in gastronomy and beyond.
Block 3
A panel discussion on the future of Czech gastronomy and beyond.
Block 4
A lasting philosophy of success rests on the health of your guests and your business. How to build a concept guests return to, one that still stands in ten years.
The programme may still be refined. Missing names will be added once confirmed.
CHEF hall — masterclasses
The heart of the gastro programme. Masterclasses by top chefs and partners in the hall all day: from the morning brunch through the Rational GastroFest to the afternoon masterclasses.
Chefs in the masterclasses
Oldřich Sahajdák
Chef Patron, La Dégustation Bohême Bourgeoise; Nová česká
Martin Svatek
MACE restaurant, Czech National Culinary Team
Jan Horák
Reason restaurant and ASK4 Bistro
Tomáš Valkovič
Skô
David Viktorín
Restaurant Chateau Petit, Býkárna
Karel Malý
Býkárna
Martin Staněk
Corporate Chef, Gastro Mach; Czech National Culinary Team
Specific masterclass topics will be announced gradually — follow us.
CHEF Talks outdoors
Afternoon solo chef sessions in a circle of lazy bags under the open sky. No stage — just a chef in the middle, their story and your questions.
- Where
- A marked outdoor zone, around 20 lazy bags in a circle, the chef in the middle. No stage, no barrier.
- What
- Each chef solo: ~20–25 minutes of core talk, then open questions. Informal, lightly hosted.
- When
- Four talks a day — three align with the conference breaks, the last is at 18:00 to close the day.
Confirmed chefs
Martin Svatek
MACE restaurant, Czech National Culinary Team
Jan Horák
Reason restaurant and ASK4 Bistro
Tomáš Valkovič
Skô
David Viktorín
Restaurant Chateau Petit, Býkárna
Martin Staněk
Corporate Chef, Gastro Mach; Czech National Culinary Team
Karel Malý
Býkárna
The schedule of the individual talks will be confirmed. The main draw is the CHEF hall and its masterclasses.
Food zone
Live cooking, pizza, fermentation and honest craft in the food zone. The team and guests who'll be there:
Hubert Przybylak
PizzaMaster Ambassador, Master Istruttore, IL Pane
An award-winning expert on pizza, fermentation and dough. Bronze medallist at the Pizza Classica World Championship, co-owner of the IL Pane bakery and former captain of the national pizzaiolo team.
Josef Filipčík
Master Istruttore, Culinary Team Gastro Mach
A specialist in pizza, fermentation and sourdough baking. A certified Accademia Pizzaioli instructor who passes his experience on to professionals and enthusiasts alike and inspires honest craft.
Jan Horák
Head chef and co-owner of Reason and ASK4
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. In 2026 he received the Gault&Millau Young Talent of the Year award.
Martin Staněk
Corporate Chef, Gastro Mach
A chef with rich experience from Czech and international gastronomy, combining honest craft with modern technology. Member of the AKC ČR National Team of Chefs and Confectioners. He opens Thursday's CHEF Talks in the food zone.
Massimo Maspero
Corporate Chef, Angelo Po Grandi Cucine
An Italian chef with international experience from Italy and Argentina. He focuses on optimising kitchen processes, making the most of professional equipment and training chefs.
Karel Malý
Býkárna
A chef from the Býkárna team, a farm and restaurant built on its own produce. He cooks live in the food zone and hosts his own CHEF Talk on Thursday afternoon.
Petr Soukal
Founder, Pizzeria Da Pietro
He learned to bake pizza in Naples and since 2013 has been building Da Pietro in Plzeň, hailed as the best Neapolitan pizza in the Czech Republic. At the end of 2023 he opened a second pizzeria in Prague's Vinohrady.
Also in the food zone
Tomáš Popp
Host
Adam Rundus
Co-host
Martin Svatek
MACE restaurant, Czech National Culinary Team
Tomáš Valkovič
Skô
David Viktorín
Restaurant Chateau Petit, Býkárna
More names to be added gradually.
Beyond the main stage
Chef masterclasses
Top chefs live in the CHEF zone. Techniques and methods you'll take back to your own kitchen.
Podcast studio
A professional studio recording across both days. Conversations with industry figures created right in front of you.
Chef Talks
A shorter, more personal format. Stories and experience from people in the field.
Exhibition & expo
Technology and equipment in action. Dozens of brands you won't see together anywhere else.
Food zones
An outdoor festival: live cooking, bakery, grill. Here food is the programme, not catering.
VIP & LAB
Networking with decision-makers and private 1:1 meetings in the calm of the lounge.
Who's speaking
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.
We'll keep announcing more speakers. Follow us — the programme is filling up.
Want to be there?
Buy a ticket for CZK 999 / day