Karel Svec
MATPLATTFORMEN FOR AMATØRER OG FAGLIGE KOKKER
Robert Najbrt story
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Robert Najbrt was born in december 1985 in Poland. At early age he moved to Czech Republic where his father had been born. He studied Hotel and Management Culinary school in Prague.Where he discovered his passion for cooking and was inspired by many good chefs he worked with. Among the places he worked during his studies were Parliament of Czech Republic and radio Free Europe . The milestone was when he started to work as the chef at sushi restaurant in the heart of Prague. He's got in love with Asian flavours,raw fish and sushi. His dream has always been to master his knowledge which led to the decision to move to Norway to explore Norwegian fish and seafood,known as the best around the world.
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In 2013 he started to work at Hanami restaurant as part of the sushi team learning from highly educated chefs with experience from Nobu and Zuma restaurants and at first he met Head chef Karel Svec.
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2014-2017
He was working at places such as Asia Aker brygge (with former head chef of sushi Samba London), Sabaki (head chef of Zuma restaurant) and at the end Ling Ling (sister company of Hakksan) discovering techniques of cooking Chinese food at wok and been trained at Hakkasan Mayfair .
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2017 – present
Started to work as Sous chef at Tjuvholmen Sjømagasinet part of fursetgruppen AS and be part of the team of Karel Svec
Robert is passionate for cooking and creating new dishes with high focus on taste,technique and presentation, he love to cook from seasonal products and work with row fish.
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Karel Svec historia
Karel Svec ble født i Tsjekkia i 1980 hvor han oppdaget sin passion for mat i en tidlig alder.
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Det har ikke tatt så langt før han bestemt seg om at det er på tiden dra til London bli kjent bedre med modern kusine. Der bodde han og jobbet i over åtte år med noen av Londons beste kokker.
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Det var starten på hans bemerkelsesverdige karriere som førte ham til Zuma i Knightsbridge, Nobu i Old Park Lane, Gaucho restaurant i City of London, og til slutt til The Maze grill i Mayfair, etter å ha blitt en integrert del av Fat Duck kjøkken plassering organisert av Heston Blumenthal.
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I 2011 flyttet Karel og hans nære bearbeider team til Oslo hvor han spilte en av nøkkelrollene i åpningen av dagens svært vellykkede Hanami Restaurant på Tjuvholmen som restaurantens kjøkkensjef, kokk De Cuisine.
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Karel er alltid på utkikk etter perfeksjon, forbedringer og har deltatt aktivt i de forskjellige restaurantprosjektene i Oslo.
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Det siste prosjektet inkluderer Fursetgruppen AS en nyrenovert restaurant i Tjuvholmen Sjømagasinet.
