Czech Cuisine in Prague by Chef David Rejhon at The Artisan
Chef of the Year 2024
David Rejhon is a Prague local and a renowned chef with extensive experience from around the world, bringing a unique concept of sustainable gastronomy to Prague's The Artisan restaurant at the Marriott Hotel.
From the beginning of his career, he was interested in Asian cuisine and gradually honed his skills in Switzerland, the USA and especially in Asia, where he worked at the prestigious Marriott Hotel in Saigon. It was here that he gained the foundations for his innovative approach to raw material processing and cooking techniques.
David also put his experience to good use in catering, where he prepared dishes for the prestigious Moto GP series as part of his engagement with Zátiší group. After returning to Prague, he became a chef at the White Circus catering, which belongs to the Ambiente chain. He is now fulfilling his dream as a chef at The Artisan, where he is fully dedicated to a sustainable approach to cooking.
He recently won the "Chef of the Year" award at the EMEA Operations 2024 conference in Barcelona. Key factors for this prestigious award were his passion for sustainability and innovative approaches, such as his own honey production and the use of the Japanese Kintsugi technique.
David's interest in zero waste cooking has its roots in his childhood, when he observed the careful management of resources in his grandmother's kitchen. He began to develop this approach more after returning from Asia, where he saw how all parts of the ingredients were used in food processing, especially through fermentation. At The Artisan, fermentation is the foundation of the concept, not only in terms of reducing organic waste, but also for its beneficial effects on health and enriching flavors.
He draws inspiration from fellow chefs and Michelin-starred restaurants such as the Silo in London, which is 100% Zero waste. This approach inspired him to create his own beehives on the restaurant's roof. He constantly invents new products, such as pickled dandelion buds resembling capers, or spices made from beet peels. He involves the entire team in collecting seasonal ingredients in nature and growing his own herbs and edible flowers.
The Artisan restaurant with an open "theatre" kitchen offers not only great taste, but also a responsible approach to ingredients and sustainable farming. You can enjoy a business breakfast or lunch here, a gala dinner with interactive service and live music, or the famous Sunday family brunches. The combination of great flavors, friendly service, and honest work will surely excite you.
David Rejhon and his team at The Artisan are proof that sustainability and innovation go hand in hand with excellent gastronomy.
“I learned sustainable cooking as a little boy in my grandmother's kitchen. She belonged to a generation that experienced war and was very frugal and used to being careful with resources.”
David Rejhon, Executive Chef
“I like trying new things, and even if something doesn't work the first or second time, you can't give up.”
David Rejhon, Executive Chef
“For me, the responsible use of resources, including raw materials, is a lifestyle.”