Roman Paulus

Coming Up

Training at The Emirates Academy of Hospitality Management, École hôtelière de Lausanne, and La Pergola gave Roman Paulus a base in discipline, technique, and the repetitions that make service reliable. The early work that followed — chef at private restaurants and pensions in Austria from 1990 — put that training into daily use, where consistency mattered as much as speed. Later posts at the Savoy Hotel in London (1999), Queen Elizabeth II (1999), and Hilton Hotels in Vienna and Prague (2000–2007) widened the field without changing the fundamentals: execute cleanly, hold standards, and keep moving. When Paulus took the Executive Chef role at Alcron in Prague (2008–2020), that accumulation of hotel and restaurant work had a clear shape. Lecturing at Roman Paulus cooking schools extends that same logic. The work shifts from service to instruction, but the subject remains the craft itself: how to pass on methods, sharpen judgement, and make technique repeatable for others.

Where They Are Now

The named specialty there is seafood, which gives the cooking a defined center and keeps the work disciplined. A specialty does that: it narrows the field, forces attention, and asks for precision rather than volume. His own meal habits sit in the same register. The line is plain, and that plainness matters. It suggests a cook who does not confuse richness with seriousness, and who understands that restraint is a useful tool both on the plate and off it.

In Their Words “I think that in the Czech lands we have always cooked well and I hope we will keep cooking better and better.”

Honors

Roman Paulus has received Michelin Guide, star (2012). Roman's honors include Michelin star and Cook of the Year (2009).