Karel Svec
THE FOOD PLATFORM FOR AMATEUR AND PROFESSIONAL CHEFS
Robert Najbrt story
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Robert Najbrt was born in december 1985 in Poland. At early age he moved to Czech Republic where his father had been born. He studied Hotel and Management Culinary school in Prague.Where he discovered his passion for cooking and was inspired by many good chefs he worked with. Among the places he worked during his studies were Parliament of Czech Republic and radio Free Europe . The milestone was when he started to work as the chef at sushi restaurant in the heart of Prague. He's got in love with Asian flavours,raw fish and sushi. His dream has always been to master his knowledge which led to the decision to move to Norway to explore Norwegian fish and seafood,known as the best around the world.
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In 2013 he started to work at Hanami restaurant as part of the sushi team learning from highly educated chefs with experience from Nobu and Zuma restaurants and at first he met Head chef Karel Svec.
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2014-2017
He was working at places such as Asia Aker brygge (with former head chef of sushi Samba London), Sabaki (head chef of Zuma restaurant) and at the end Ling Ling (sister company of Hakksan) discovering techniques of cooking Chinese food at wok and been trained at Hakkasan Mayfair .
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2017 – present
Started to work as Sous chef at Tjuvholmen Sjømagasinet part of fursetgruppen AS and be part of the team of Karel Svec
Robert is passionate for cooking and creating new dishes with high focus on taste,technique and presentation, he love to cook from seasonal products and work with row fish.
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Karel Svec story
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Karel Svec was born in Czech Republic in 1980 where he discovered his passion for food at an early age.
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It did not take long before he decided it is time to explore modern cuisine in London, where he lived and worked for over eight years with some of London's best chefs.
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It was the start of his remarkable career that took him to Zuma in Knightsbridge, Nobu in Old Park Lane, Gaucho restaurant in the City of London,and eventually to the Maze grill in Mayfair, having also become an integral part of the Fat Duck kitchen stage placement organised by Heston Blumenthal.
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In 2011, Karel and his closest team moved to Oslo where he played one of the key role's in the opening of todays highly successful Hanami Restaurant in Tjuvholmen as the restaurant's Head Chef, Chef De Cuisine.
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Karel is always looking for perfection, improvements and has been actively participating on the various restaurants projects in Oslo.
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The latest project includes Fursetgruppen AS a newly renovated restaurant in Tjuvholmen, Sjømagasinet.
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