Looking to inspire your chefs or your audience?

Do you prefer personal contact?

I've worked with hundreds of chefs, globally. 

I've conducted workshops, masterclasses and events where I shared my insights and knowledge about food waste prevention and plant-based food.

Want to work with me?


I will show your chefs how to create quality plant-based dishes and use everything that usually ends up in your bin.

We will cook together and have some fun.

Always tailored to your bin needs.

Pop-up dinner

I will prepare an exclusive zero-waste and plant-based dinner for your guests, with the help of your chefs. We will spend a few days together preparing and cooking high quality plant dishes.
The way Vojtech enriched our Global Goals Summit 2024 was a huge success. He surprised the guests on site and those watching the summit on live stream with his experience and how he brought the area of zero waste in restaurants into very simple connotations and opened the eyes of many in how to look at precious raw ingredients. He was a very valuable speaker for us.
Lucie Mádlová
Founder and Executive Director of Association of Social Responsibility


I will share my experience and some provocative ideas about food and our industry with your audience to spark change.

My talks are always tailored to your needs.


Looking for more advice on regular basis?

I will become a part of your team and support you in food waste prevention, plant-based menu development, operational changes and all things related to food waste and plant-based service.

I consult both online and in-person.
Inquire below to chat.
It's been a wonderful experience to have Vojtech with us at Raffles Seychelles, to cook with him for our guests, to get to know him, to know his knowledge and to experience his passion.
Pedro Carrillo, Executive Chef at Raffles Seychelles
It has always been a pleasure to work with Vojtech. His workshops are hands-on, easy to follow and super popular among future young chefs for whom he is a true inspiration.
Zuzana Madajová, Program Coordinator, OZ Free Food
We had the pleasure of having Chef Vojtech come and spend a few days at the Fairmont Royal Palm in Marrakech. It was a very thoughtful and interesting culinary exchange for our team to learn and gain experience, change their approach to food, better manage their waste and learn great technical skills! Chef Vojtech is very approachable and shares a sustainable vision of food with a focus on taste while beautifully presented.
Guillaume Galvez, Executive Chef at Fairmont Royal Palm Marrakech
Working with Vojtech is always great and very professional. Vojtech doesn't just think about how to present something, but always brings something extra. At our original event for gastronomes, the (ne)konferencia Gastrolove in Piešťany, he showed the methods and possibilities of zero waste cooking with a tasting session. The students as well as the hotel managers were delighted!
Simona Budinská, Founder of
Vojtech has delivered workshops for our culinary teams, he has been an absolute delight to work with, not only did Vojtech demonstrate incredible culinary skills, but the dishes prepared were simply outstanding. The attention to detail and expert tips shared throughout the demonstration were invaluable. I would highly recommend his demos to anyone looking to improve their knowledge and cooking skills.
Gavin Young, Group Culinary Director at Thomas Franks
The whole audience, General Managers of Kasada Hotels in Africa and Accor Group could appreciate a very innovative and interesting new way of managing our hotel and restaurant. We learnt more about sustainability and a new approach to using goods and ingredients in our properties. Kasada and Accor are developing and increasing sustainability project in our properties following Chef Vojtech's guidance and advice.
Gerard Moutou, General Manager at Mercure and Pullman Nairobi Upper Hill
Vojtech's Zero Waste Workshop was a thought-provoking and insightful introduction to zero waste cooking for our chefs. Many of them went back to their kitchens and applied the techniques to their work after the workshop and continue to do so.
Kevin Steele, Head of Culinary - Midlands at Thomas Franks

Work with me

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