16.–17. září 2026 · Voděrádky u Prahy
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, and the evening continues with the Night Party. 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, without translation. Detailed line-ups for each block will be announced gradually.
During the conference blocks, masterclasses run in parallel in the CHEF hall; during breaks the action moves outdoors to the lazy bags (CHEF Talks). Nothing competes — there's always somewhere to be.
9:15–10:00
CHEF hall · Masterclass #1
10:00–11:30
CHEF hall · Rational GastroFest
11:35
Amphitheatre · Conference opening
11:55–13:20
Amphitheatre · Block 1 · Efficiency isn't run, it's designedA profitable operation is born on paper before it reaches the kitchen. How to design a restaurant that earns, from kitchen layout to guest experience. Featuring Livit, the world's largest global F&B design firm.
13:20–13:40
Amphitheatre · BreakFood zones, expo, networking.
Outdoors — lazy bags · CHEF Talk #1
13:40–15:10
Amphitheatre · Block 2 · Sci-TechAI, data and the technologies of the future, in gastronomy and beyond.
CHEF hall · Masterclass #2
15:10–15:30
Amphitheatre · BreakFood zones, expo, networking.
Outdoors — lazy bags · CHEF Talk #2
15:30–16:30
Amphitheatre · Block 3 · How gastronomy will change in 5 yearsA panel discussion of industry leaders.
CHEF hall · Masterclass #3
16:30–16:45
Amphitheatre · BreakCoffee, expo, networking.
Outdoors — lazy bags · CHEF Talk #3
16:45–18:00
Amphitheatre · Block 4 · What healthy eating really isFood as a tool for health and longevity: personalised nutrition, the microbiome, sustainability and local suppliers.
CHEF hall · Masterclass #4
18:00–18:30
Outdoors — lazy bags · CHEF Talk #4
The scheme applies to both days. Chefs for the masterclasses and CHEF Talks, plus more names, will be added gradually; the programme may still be refined.
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.
Specific chefs and topics will be announced gradually — follow us.
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.
The first confirmed CHEF Talks chef is Martin Staněk, more are in the works. The main draw is the CHEF hall and its masterclasses.
Live cooking, pizza, fermentation and honest craft in the food zone. The team and guests who'll be there:
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.
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.
More names to be added gradually.
Top chefs live in the CHEF zone. Techniques and methods you'll take back to your own kitchen.
A professional studio recording across both days. Conversations with industry figures created right in front of you.
A shorter, more personal format. Stories and experience from people in the field.
Technology and equipment in action. Dozens of brands you won't see together anywhere else.
An outdoor festival: live cooking, bakery, grill. Here food is the programme, not catering.
Networking with decision-makers and private 1:1 meetings in the calm of the lounge.
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.
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.
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.
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.
Chairman of the Board, FENIX Group
He heads FENIX Group, a leading European manufacturer of electric radiant heating systems and battery storage. He also leads the technology company AERS, which develops the next generation of battery storage, its own software and advanced energy management systems.
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.
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.
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.
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.
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.
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.
Corporate Chef, Welbilt Italia / Ali Group
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.
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.
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.
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.
We'll keep announcing more speakers. Follow us — the programme is filling up.
Want to be there?
Buy a ticket for CZK 999 / day