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THE CULINARY
INSPIRATION OF
MAREK KOUCKY 

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"Choosing the right plate is as important as choosing the right partner...it has to match"
About

ABOUT

Being both hospitality professional and traveler I have a unique international culinary background that reflects my penchant for blending cuisines.

 

Born in the Czech Republic, my passion for cooking and traveling has taken me all around the globe.

A keen traveler, as a young cook I moved to the United Kingdom where I garnered experience at high-end hotels such as Intercontinental London Park Lane, The May Fair, Marriott Hotel, and One Aldwych. 

In addition to these prestigious venues, I had the thrilling opportunity to work at the Dulce Patria restaurant in Mexico City, which was listed as one of Latin America's Best 50 Restaurants of 2016.

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Upon completing my training of culinary arts at Gastronomy School in the Czech Republic, I moved to the United Kingdom where I acquired experience as a Chef in various fine 5-star hotels like  Intercontinental London Park Lane, The May Fair,  and One Aldwych. 

At such prime venues, I had ample opportunities to cook for many celebrities such as 50 Cent, Mel Gibson, Paris Hilton, Melanie B, and Diego Maradona. 

LONDON

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The skills I gained in London allowed me to make my jump to apprentice under celebrity chef Martha Ortiz at the Dulce Patria restaurant in Mexico City -  listed as one of Latin America's Best 50 Restaurants of 2016.  

Afterwards, I returned to London for the grand opening of the Ella Canta restaurant at the Intercontinental London Park Lane, a prestigious Mexican restaurant that was voted the Third Best New London Restaurant of 2017.

MEXICO

After serving contemporary dishes in London, I moved to the Maldives, where I not only garnered more experience but also created my signature style of modern cooking techniques.

While working at the 5-Star Shangri-La Villingili Resort and Spa, I had an exquisite opportunity to oversee a fine dining restaurant, Fashala.  

Two years later, I moved to the Kuredu Island Resort and Spa, where I was as an Executive Sous Chef overseeing the Culinary Department with a total of 135 employees and 15 outlets.

MALDIVES

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After serving over fifteen years in hospitality, I returned to Czech Republic to reopen the luxurious 5* star NH Collection Hotel Carlo IV as a Project Executive Chef. Continuing my journey as a Director of Culinary at the 5* star The Mozart Prague and then finally opened my own Bistro KouZi Kitchen. 

PRAGUE

Expertise

EXPERTISE

LEADERSHIP & INNOVATION

Leading a team of professionals using innovative techniques in order to deliver an exceptional experience.

MENU ENGINEERING

Let my culinary expertise better serve your menu concepts and your business.

MULTI CUISINE

Combining flavours from around the globe with fine French cuisine, I have been sharing my love of cooking with the world for almost 20 years.

PRE-OPENINGS & OPENINGS

Effectively managing the pre-opening phase is essential for a successful launch. I have extensive experience in all areas related to the  kitchen department.

"There is no good cuisine without good ingredients"

Culinary Inspiration

CULINARY INSPIRATION

Presenting modern cuisine influenced by traveling with an appreciation for the highest-quality ingredients.
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CONSULTANCY

I will help you to support and develop your ideas, to turn them into a successful business with my professional regard, providing innovative ideas and solutions to maximize profit and efficiency.
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