MEET THE CHEF: Milan Dolejš of Brasserie The Julius at The Julius Hotel in Prague, Czech Republic
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We sat down with Executive Chef Milan Dolejš of Brasserie The Julius at The Julius Hotel in Prague, Czech Republic. Enjoy delicious dishes for lunch and dinner with wine pairings, coffee specialties and handcrafted cocktails. Indulge into Italian design and impeccable service cherished for 160 years by Julius Meinl family.
Brasserie The Julius at The Julius Hotel in Prague, Czech Republic
Indulge in the exquisite chef-driven menu carefully created by love for you to enjoy by Executive Chef Milan Dolejš of Brasserie The Julius.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Prague, Czech Republic — As a little boy I used to sit on my grandmother's stairs and watch her cook for the whole family. I used to watch her for hours, so when it came to deciding what job I was going to do, it was a no-brainer. I apprenticed in the best Prague restaurants and international 5-star hotels. I was most influenced by working for Corinthia and Marriott, which took me to Italy on the Ligurian Coast.
Brasserie The Julius at The Julius Hotel in Prague, Czech Republic
I was also influenced a lot by working for a small family-run hotel on the coast right by the sea, where I experienced home-style Italian cuisine, Oman (Al Bustan Palace Ritz-Carlton), or Dubai (Ritz-Carlton) where I became intimately familiar with Oriental cuisine. Furthermore, the experience of learning about zero waste and fermentation was unforgettable for me. All of these experiences I put to good use when creating the menu in our restaurant Brasserie The Julius in The Julius Residence in Prague.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
You can’t always get all ingredients in top quality everywhere, but for me every ingredient deserves a place on the plate. I try to get the best out of ordinary ingredients, whether by drying, fermenting, vacuuming or other technology.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
One of my favourite dishes is definitely the Pork chops (roasted cubes of pork shoulder and belly) with spinach or sauerkraut and potato dumplings. It's a popular pub classic that can be found in most Prague pubs.
Brasserie The Julius at The Julius Hotel in Prague, Czech Republic
What are three ingredients that you simply couldn’t live without?
Wine vinegar, virgin olive oil, and onion.
We love the art behind plating. What do you love about designing the perfect dish?
Certainly knowing the ingredients, how they work in different technological treatments, connecting flavours, aromas, and not being afraid to experiment and combine different types of cuisines. When combined with my grandmother’s old recipes, success is guaranteed. Plating and plate selection are just the icing on the cake.
Brasserie The Julius at The Julius Hotel in Prague, Czech Republic
Tell us about one of the most creative dishes you’ve cooked up?
It was a calendar shoot (my first) and I wanted something original and attractive, both in colour and taste, and suddenly it came — Pheasant Breast with herb butter crust, three kinds of root vegetable puree, strong pheasant bone demi-glace and burnt Jerusalem artichoke.
What is one of your greatest accomplishments or awards you've earned?
Our restaurant Brasserie The Julius is thriving, thanks to which I was nominated among the “Top 5 Chefs of 2023” in the Czech Republic by the Association of Hotels and Restaurants of Czech Republic competition for restaurateur of the year. The success itself is mainly that after Covid, gastronomy has returned to its old ways and gastro has started to climb upwards by leaps and bounds and we are keeping up the pace.
Brasserie The Julius at The Julius Hotel in Prague, Czech Republic
What are some of the latest trends you’re seeing in top restaurants across the globe?
In the Czech Republic, there is a big boom in supporting local farmers, with many restaurants and hotels focusing on supporting them and wanting to have local and quality ingredients in their dishes. Last but not least, it's working with them, for example zero waste and fermentation, which allows us to work the ingredients down to the last stalk or stone. Then there's pickling vegetables and fruit, which our grandmothers did long ago.
What’s your favorite cocktail or beverage of choice?
I'm a fan of beer, so definitely Pilsner Urquell for me, but a good Gin and Tonic is an excellent choice too.
What do you love about being the Executive Chef of Brasserie The Julius at The Julius Hotel in Prague, Czech Republic?
What I love most about my job is the variety, the diversity and the healthy chaos and hustle and bustle in the kitchen, every day is different and I enjoy that. Of course, I can't forget my amazing team, without whom I couldn't do it.
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