Chef
The chef
The MORROW kitchen is led by head chef Jakub Písařík. His approach rests on seasonality, technique and respect for the produce.
The road to Hradec
He trained in classic French kitchens and worked across several European restaurants, where he learned two things: discipline is the foundation, and without good produce technique is worth nothing. He came back to Hradec because here he knows the growers and butchers personally.
Philosophy
Nothing on the plate should be surplus. If a course needs four components, it gets four. A fifth only distracts from what matters.
He builds the tasting menu as an arc — it starts light, builds, and ends calmly. That is why we serve it to the whole table at once.
The team
A permanent team works in the kitchen, joined in season by extra hands for events. We look for people who want to understand why something is done — not just repeat the steps.
„I'm not after the perfect plate. I'm after an evening you'll still remember a year from now."