Ondřej Koráb is one of the very few Czech chefs who learned their craft from Michelin masters. Koráb trained under several of them throughout England for four years, including two and a half years in that culinary hub – The City of London. The best experience was given to him by Chef Chris Staines, with whom he cooked in Foliage restaurant. Other top mentors that Koráb can be proud of are the French gourmet Daniel Boulud and the world renowned promoter of molecular cuisine Heston Blumenthal. His restaurant The Dinner by Heston Blumenthal, where Koráb used to cook, was listed fifth on The World's 50 Best Restaurants in the prestigious gastronomy magazine ‘Restaurant’ in 2014 and is also 2 Michelin starred.
Europe became too small for Koráb so he decided to move to Toronto, Canada in 2011. He continued learning from the best and kept inspiring himself with options from high gastronomy. His own ideas and recipes bring him back to Prague, where he pursues his own personal style. Koráb started in Le Grill restaurant in February 2014 and in June the same year he became the Head Chef.