Our chefs

Radko's culinary journey is truly rich, as he gathered experience in Michelin-starred restaurants and had the honor of learning from the best chefs. Radek started cooking as a teenager. He studied gastronomy at high school and subsequently gained valuable experience at the Ambassador Hotel. Right after school, he accepted a position at the Palace Hotel in Prague, where he cooked for 6 years. This establishment was very famous precisely because of its cuisine. Radko's journey continued to the Kampa Group's Square restaurant, where he worked as Chef de Partie. But he was soon promoted and became Sous Chef. His dream, to work in haute gastronomy, was thus fulfilled. However, this was only the beginning of his successful career.

In the Kampa Group, he met Riccardo Lucque, who a few years later opened his own restaurant, Aromi, where he appointed Radka as its chef. This restaurant has held the Michelin Bib Gourmand award for eight years in a row and was also awarded as one of the fifty best newly opened restaurants in the world, which is a huge success in the Czech Republic. Riccardo then appointed Radek as CCO, i.e. head chef, for his chain of six La Collezione restaurants. Radek Hasman is fully aware that a healthy life is a reflection of what a person eats, which is why he founded Yes Krabičky together with Radek Vítek, where together with two other chefs he prepares tasty and healthy dishes for customers.

Fabio Pollice, as his name suggests, comes from the Italian city of Napoli. He got into cooking as a child, because his uncle owned a restaurant, where he went to help.

During his career as a chef, he passed through many interesting places where he gained experience, for example in Foxhill, England, where he met his future wife, with whom he moved to the Czech Republic.

In 2009, he became part of the team of the renowned Italian restaurant Aromi, where he met Radek Hasman. He cooked alongside him for many years and they became great friends. His journey continued to the Four Seasons resort centers, where he has worked since 2017. He prefers Mediterranean cuisine, which is characterized by a traditional approach to ingredients and variety.

Fabio became part of Yes Krabičky in 2024, where he again joined forces with Radek Hasman and together with Mikayil Naghiev they formed a great team.

Daniel’s professional journey in gastronomy began rather unconventionally. He graduated from a business academy and worked in marketing. However, his strong passion for food and cooking eventually led him into world-class kitchens. He gained his first experience with fire at the Prague bistro Grils, from where his path continued to prestigious European establishments.

He worked as a pastry chef at the Dunraven Arms Hotel in Ireland and gained key experience at the Copenhagen restaurant Kødbyens Fiskebar (both establishments awarded the Michelin Bib Gourmand). His professional résumé is further enriched by internships at the two-Michelin-starred Danish restaurant Kadeau and the Florida-based restaurant Hidden (one Michelin star). After returning to the Czech Republic, he joined the long-established Michelin-starred Prague restaurant La Degustation Bohême Bourgeoise.

Daniel’s approach to ingredients has also been deeply shaped by his travels in search of food. He spent half a year discovering the flavors of Southeast Asia and several months in South America. The most powerful experience for him was three weeks in the heart of the Amazon rainforest, where he cooked exclusively with local ingredients provided by the river and the surrounding nature.

At Yes Krabičky, Daniel brings his international experience to life: combining precise technique with respect for local ingredients and the courage to experiment with flavors he discovered on his travels.

Jakub Hájek is from Volary in the Šumava region and entered the world of gastronomy in Pilsen in 2014. He gained his first experience at places such as U Salzmannů and Pivovarský dvůr Purkmistr, where he mastered the craft of honest cooking and built a solid foundation he still draws on today.

He then moved to Prague, where a world of fine dining opened up to him. He worked at restaurants including Aromi and La Veranda, as well as for Ambiente, where he gained experience at Lokál, Myšák and the White Circus catering company. In 2016, while working, he completed his studies remotely at SSGH in Braník and continued to develop his skills through internships at leading Prague restaurants. Most recently, he spent two years at Mlýnec.

He joined the Yes Krabičky team in January 2026. The kitchen was already familiar territory to him — he knows Dan Bašta from Ambiente and has also cooked alongside Radek Hasman and Fabio Pollice at Aromi. Jakub is equally fond of Asian cuisine and Czech classics, and what matters most to him in cooking is an honest approach without unnecessary frills. That is the philosophy he brings to the meals he prepares for Yes Krabičky today.