Patrik JAROS

Establishment : Food Experts Group

Patrik started his career as a chef like many others, working in a large number of restaurants, including the Aubergine, Munich’s star ranking eatery, where he was chef from 1993 to 1995. There is no doubting Patrik Jaros’s love of cuisine, but restaurants are not the only places where he likes to practise his art! Competitions such as the 1995 Bocuse d’Or give him the opportunity to demonstrate his skills, although he finds working for publishing and industry particularly fulfilling. Through his company, Food Look Studio, he has contributed to many books on subjects as varied as the “Oktoberfest” (by Taschen) and the recently published Trufflebook with a foreword by Paul Bocuse (Feierabend Publishing). He also designs and develops new recipes, products and point-of-sale solutions for the food industry. In 2009, he organised the German selections for the Bocuse d’Or. Originally from the Czech Republic, he is happy today to have developed a magnificent restaurant and bar concept in Prague with local partners: Červenẏ Jelen (the Red Stag). An address for eating well and developing your brewing culture.


The podium dishes

Rack of veal with cep galettes. Veal rice croquettes stuffed with goose foie gras. Maxime potato and its slices of pan-fried veal kidneys, browned in juniper butter.

Sea bass in a basil-potato crust, artichokes stuffed with lobster, braised tomatoes with potato rouille, fennel “barigoule” and lobster-thyme bisque.

They offer you

Some delicious recipes

On the same podium

in 1995