Přemek Forejt

Chef Přemek Forejt's culinary philosophy is rooted in a dynamic pursuit of challenges and a relentless drive for innovation, famously stating, "Jsem. Nevydržím v klidu, pořád potřebuju něco dělat." His vision for Entrée Restaurant is encapsulated in a "jedinečném gastronomickém konceptu," a unique framework for "zážitkovou gastronomii" that transcends mere sustenance to offer a comprehensive sensory journey. This approach is profoundly shaped by his formative years in London's elite kitchens, from which he absorbed not only sophisticated cooking techniques but also rigorous operational systems and kitchen discipline. A deep reverence for nature forms another cornerstone of his ethos. This connection is not merely conceptual but manifested physically, with Entrée's interior evoking a "živé zahrady" (living garden) and his acknowledged inspiration from culinary luminaries like Peter Gilmore, known for his nature-driven cuisine. Forejt’s philosophy extends beyond the plate, encompassing a holistic view of the restaurant experience. He meticulously orchestrates a "perfektní souhře mezi kuchyní a servisem," recognizing that a truly exceptional dining experience hinges on the seamless synergy of every element, from menu development and food preparation to the final, artistic presentation. He also embraces calculated risks and diverse collaborations, as seen in his work with McDonald's, viewing such ventures as opportunities for unique achievement and a testament to his expansive influence. Crucially, he champions culinary excellence across the entire nation, asserting that "Na mapě ČR není jen hlavní město…," reinforcing his commitment to Olomouc as a beacon of high gastronomy. Chef Forejt's signature approach is characterized by a refined technical mastery honed in the demanding environment of London's Michelin-starred kitchens, which instilled in him a meticulous understanding of precise cooking techniques and efficient kitchen mechanics. His style delivers "zážitkovou gastronomii," a fully immersive dining spectacle where the culinary artistry is amplified by the restaurant's distinctive ambiance, featuring an open kitchen that invites diners into the creative process and an interior that mirrors a "živá zahrada." While his cuisine is undoubtedly sophisticated, Forejt possesses an intriguing duality, also expressing a personal fondness for "jednoduché „čuňárny“" (simple "pig-outs"). This suggests a nuanced palate that appreciates both the intricate nuances of fine dining and the robust, soul-satisfying directness of comfort flavors. His plating is an extension of his nature-inspired philosophy, thoughtfully composed to reflect organic beauty and visual harmony. For bespoke events, he excels in creating a "jedinečné kulinárního představení," tailoring menus to specific preferences and event types, transforming dining into a personalized theatrical experience. Although no specific signature dishes are detailed in the provided text, his focus on seasonal ingredients and innovative presentation defines the essence of his culinary identity.

Mentored by Marcus Eaves, Andy McFadden.