MAREK KOUCKY
Culinary & Hospitality
Services
THE CULINARY
INSPIRATION OF
MAREK KOUCKY
"True hospitality is not just about service; it's about creating memorable experiences that connect people, cultures, and stories in meaningful ways."
ABOUT
Being both hospitality professional and traveler I have a unique international culinary background and service traditions.
Born in the Czech Republic, my passion for hospitality and traveling has taken me all around the globe.
A keen traveler, as a young hotelier I moved to the United Kingdom where I garnered experience at high-end hotels such as Intercontinental London Park Lane, The May Fair, Marriott Hotel, and One Aldwych.
In addition to these prestigious venues, I had the thrilling opportunity to work at the Dulce Patria restaurant in Mexico City, which was listed as one of Latin America's Best 50 Restaurants of 2016.
Upon completing my training of culinary arts at Gastronomy School in the Czech Republic, I moved to the United Kingdom where I acquired experience as a Chef in various fine 5-star hotels like Intercontinental London Park Lane, The May Fair, and One Aldwych.
At such prime venues, I had ample opportunities to cook for many celebrities such as 50 Cent, Mel Gibson, Paris Hilton, Melanie B, and Diego Maradona.
LONDON
The skills I gained in London allowed me to make my jump to apprentice under celebrity chef Martha Ortiz at the Dulce Patria restaurant in Mexico City - listed as one of Latin America's Best 50 Restaurants of 2016.
Afterwards, I returned to London for the grand opening of the Ella Canta restaurant at the Intercontinental London Park Lane, a prestigious Mexican restaurant that was voted the Third Best New London Restaurant of 2017.
MEXICO
After serving contemporary dishes in London, I moved to the Maldives, where I not only garnered more experience but also created my signature style of modern cooking techniques.
While working at the 5-Star Shangri-La Villingili Resort and Spa, I had an exquisite opportunity to oversee a fine dining restaurant, Fashala.
Two years later, I moved to the Kuredu Island Resort and Spa, where I was as an Executive Sous Chef overseeing the Culinary Department with a total of 135 employees and 15 outlets.
MALDIVES
With over fifteen years of experience in hospitality, I had the privilege of returning to the Czech Republic to oversee the grand re-opening of the NH Collection Hotel Carlo IV as Project Executive Chef. This achievement led to my appointment as Director of Culinary at The Mozart Prague, further enriching my journey in luxury hospitality.
PRAGUE
EXPERTISE
"Food and beverage are the heart of hospitality, where quality and creativity create lasting impressions."
