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Jan Patak
KITCHEN
my work, passion, creativity and ideas
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![]() | ![]() rambow trout,rose sauce,orangechilly | ![]() homemade jogurt |
![]() my version of Bacalao | ![]() fish carrot,vanila sauce chive oil | ![]() salmon tartare confit egg |
![]() myfrench onion soup edible gold | ![]() foamy onion soup | ![]() my wild bisque |
![]() wild soup | ![]() pina colada | ![]() pina colada of two ways |
![]() my idea of Icelandic Lamb | ![]() | ![]() |
![]() my dish squid&scalops | ![]() cod with saffron sauce | ![]() Lemon balm (Melissa officinalis) |
![]() cod | ![]() foie gras | ![]() apple flaming in Brazil with 51 |
![]() marketing for rustic Iceland | ![]() edible forest hokuspocus | ![]() |
![]() beef carpaccio | ![]() breakfast in rehab Panama | ![]() Bolivia antiplano 3800 altitudain high atitude I build my own oven,there is no wood almost so improvisation was done by dry weed,and long time requiret for cooking |
![]() cooking in high altitude 3800 | ![]() Argentinan beef | ![]() atacama |
![]() sun cooking in Atacama dessert Chile |
my internships:
Deep in the the Atacama desert in Chile
under the chef La Gordon Blue at Lima
one*michelin 5AA rossete restaurant Cornwall Untied Kingdom






2**michelin star MUGARITZ,one of the top10 best restaurant on the world ,Spain



two*Michelin star restaurant PURE C Holland

mussels





rhubarb and merengue dessert

hiring and cauliflower


1/2
Triton restaurant Praque
looking for wild herbs on iceland

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