PROJECTS
We are enjoying to be part of the New projects where we can use our Culinary expertise and Leadership abilities. We have a great passion for the hospitality industry as well as product development. Consistently maintaining excellence is the greatest challenge we face.
Hanami
´Modern Japanese Contemporary`, I opened in 2011 as Chef De Cuisine. Karel´s food is made up of unexpected combinations, complex flavours with a few simple elements, fresh and seasonal ingredients.
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´Simple, is simply perfect´ With the support of company and no limits he was responsible for the kitchen design, menu development, pricing of the menu, food styling, monitoring inventory, purchasing supplies from approved suppliers, budget, staff recruiting and training.
Sjømagasinet
Karel joined Fursetgruppen in 2017. His goal was to create a simple and tasty dining experience. Deeper understanding of food and wine. Focus on the local raw materials, ethic and sustainability. Supporting small farmers and producers.
Collaborating with fish farms on the sea and on the land. Again his responsibilities were kitchen design, menu development, menu costing, food styling, monitoring inventory, purchasing supplies from approved suppliers, budget, staff recruiting and training.
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