Chef Jaroslav Bachleda
My life has been closely linked to gastronomy since childhood, as I come from a culinary family. As a child, I liked to help my mother with baking, my father was a long-time chef in Tatra hotels. At work, it is known that I pride myself on order, cleanliness and organisation. Even at home, I store yoghurt in the fridge according to the expiration date.
For seven years I worked in Germany in Frankfurt am Main, where I started as a chef de partie in Mexican cuisine, then in classic modern German cuisine and last year in a steak house in Munich. After returning home, I started cooking at Hotel Lomnica in 2016.
I began the work of chef de partie under the leadership of the chef. From the summer of 2019, I was given the opportunity to lead the main kitchen and worked as a Head chef until the spring of 2023. Subsequently, I felt that I needed a change and wanted to cook more, so I have moved to Kuszmann’s bazár as Head chef, where I now run the kitchen of the PaB restaurant.