Dominik Matous

Dominik began his Asian journey at the restaurant Samurai , where, in addition to sushi, he mainly cooked at Tepanyaki tables in front of the guests.  After joining CafeBuddha Balbínov, he worked for 3 years with the renowned chef Sofia Smith, who introduced him to the secrets of Pan-Asian cuisine with a modern twist.  Today works in the restaurant Yoshihashi where he keeps developing the knowledge of Japanese cuisine under the supervision of the Japanese Chef. Tamura

Dominik also collaborated with Glenn Švarc at the restaurant Osteria di Clara , where he gained knowledge of Tuscan cuisine and a sense of first-class Italian ingredients.