Matteo De Carli
Matteo came a long way from Italy, where he was born in Varese, via Geneva, Four Seasons Hotel Dublin, opening Bice Mare Restaurant in Dubai and being the executive chef of Cipriani in New York. He gained unique experience of different cultures and cuisines of the world, which culminated in fulfillment of his dream - opening his own restaurant in the city very close to his heart, in Prague.
Marc is the founder of Caviar Club - a Quality Seafood Distributor in Czech Republic and Slovakia. Caviar Club supplies the best Restaurants, Hotels and Retailers and has been working very closely with Matteo in all his restaurants since many years.
Peter is a passionate wine connoisseur especially when it comes to Italian wines, having spent most of his vacations travelling the length of the country continuously seeking wines to add to his cellar.
Peter grew up in the cradle of Australian wine country amongst the vineyards of the Adelaide hills and McLaren Vale which produce some of Australia's finest wines.
The big and varied world of Asian cuisine has shaped me for many years in Prague’s fine-dining restaurants. A connection between the responsible and moderate Nordic approach to raw materials with the variety of Asian colors, flavors and aromas have been established in my restaurant concept – Levitate.
Now it’s for you to enjoy the results.
Antonio was born In Napoli, south of Italy, where food is passion. He decided to gain experience abroad, from working as a chef the partie in 2 Michelin starred restaurant in Amsterdam and a Sous chef in 1 Michelin starred restaurant in the heart of Geneva , he joined Matteo De Carli in Prague. His passion is to cook with traditional products from his homeland and to make delicious flavored meals such as ragu, seafood pasta, risotto, etc.
Stephen Senewiratne Sri Lankan born, who is the executive Chef of Mandarin Oriental Hotel in Prague,
who is backed up by 23 years of experience, from working in four continents spanning Asia through Americas and Europe, from Hotels, Cruise ships & Restaurants.
His uncompromised passion for cooking and creativity in combining his asian heritage with western style of cooking, sums up all with the wonderful flavours and textures.
Alberto started his career already 30 years ago when his family started a small fish shop in Brescia / Italy. There he learned how to work only with freshest products and this opened the door for his path to become a Chef. He has gained experience in Michelin restaurant Rucola / Sirmione and is now already since 7 years in Prague working with some amazing international Chefs.
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