Since joining in 1997, he has worked his way through various positions, from service to leadership – today, he is the manager of the Mlýnec restaurant. It’s this long and profound experience that sets him apart. He knows the "building from the basement to the attic", but at the same time, he doesn’t stay in his own bubble. Together with his team, he regularly visits other restaurants, keeps an eye on new concepts and upcoming chefs, gathers inspiration, and keeps up with the modern times.

We talked about what it takes to run a well-established restaurant over the long term, one that doesn't rely on short-term hype, but on quality, guest trust, and perfect service. We discussed how the expectations of guests have changed over the years, and why it's now more important than ever to clearly understand the type of restaurant you're walking into – not every restaurant is a “Ferrari,” but every restaurant should have a clear identity.

Pavel speaks openly about what a good manager in gastronomy means to him, why it’s important not to be afraid to delegate, and how crucial the communication between the kitchen and the service team is. You’ll learn about the principles he believes are the foundation of a well-functioning team, why motivation and a human approach matter – and why without the passion to discover new places and continuously learn, it’s impossible to survive long term in the gastronomy industry.

We also discussed comparisons with other establishments, how they perceive competition, and awards such as Michelin and Gault Millau – this year Mlýnec was awarded three caps in Gault Millau, which is more than some establishments with a famous Michelin star.

Whether you’re from the gastronomy world or simply love great restaurants, this episode offers a perspective on the industry through the eyes of an experienced professional who understands that excellent service is not just about food and wine, but most importantly about people.