Makro ČR, together with Lukáš Hejlík, is once again turning its attention to the most interesting developments currently taking place outside the main gastronomic hubs. The “Hope of the Czech Gastronomic Scene” project is entering its third year and continues to systematically profile a new generation of chefs, entrepreneurs, and innovators who are shaping the domestic gastronomic scene. For 2026, five new names from the regions are joining the project—personalities whose stories, approaches, and businesses will be introduced in due course.
Regions as the epicentre of new energy
Joining the current selection are Jakub Lašek from Tsuri Sushi in Ostrava, Petr Smetana from the Villa Fitz restaurant in Rokycany, Darina and Štefan Kováč from the Půl na půl concept in Znojmo, brothers Pavel and Daniel Petrek from Pizzeria Fame in Střítež near Jihlava, and Miroslav and Petra Pavlas from Jídelna Labuť in Chomutov. The Community of Hope of the Czech Gastronomic Scene has thus grown to twenty members, further confirming makro ČR’s role as a partner providing long-term support for regional talent and new blood in the industry.
“The point is for young people in the gastronomy sector to know that they are not on their own—that someone cares about them, and that what they do makes a difference not only for their region but also for Czech gastronomy as a whole,” says Lukáš Hejlík.
Authenticity, craftsmanship and homecomings
This year’s five finalists showcase the breadth and confidence of Czech gastronomy in its most contemporary form. From a return to honest Czech cuisine to precise sushi, from Neapolitan pizza in a small village to modern French-inspired patisserie. Mirek and Petra Pavlas are consciously returning to the canteen format in Chomutov, proving that everyday gastronomy can be built on quality and scratch cooking, without relying on ready-made ingredients. Pavel and Daniel Petrek turned the loss of work during the pandemic into an opportunity and now bring authentic pizza beyond the big cities. Darina and Štefan Kováč in Znojmo combine a café, bakery, and patisserie into an open, artisanal whole. Jakub Lašek bases his sushi on experience gained abroad, precision, and respect for ingredients, while Petr Smetana combines modern gastronomy with a classical foundation and experience from Michelin-starred restaurants.
The common thread running through all twenty Hopes remains an emphasis on integrity, craftsmanship, and authenticity. Heart and mind in every step, inventiveness that is not merely a trend but a personal signature, and also the courage to remain in the regions—or to return to them. There is no shortage of joy in cooking and entrepreneurship, nor an emphasis on quality, flavour, and a rejection of chemical semi-finished products.
The Hopes of the Czech Gastronomic Scene project is part of the broader strategy of makro GEN, a platform that connects education, talent support, and collaboration across the sector. Its aim is not only to discover new talents, but above all to develop them in the long term, retain them in the sector, and connect them with the community that gives Czech gastronomy its current dynamism.
Source: Makro ČR
