Marek Fichtner: A chef who believes in team, discipline and honest work

When you look at the career of Červený Jelen’s head chef, Marek Fichtner, you’ll find almost the entire world of gastronomy in it. Ocean liners, luxury hotels, large-scale banquets for thousands of guests, and kitchens where every detail on the plate matters. Yet to this day, what matters most to him is something much simpler – a strong team, discipline at work, and the joy of a restaurant filled with happy guests. This combination has guided him throughout his entire career.

Adršpach as a place he always returns to

Marek grew up in the countryside and spent much of his childhood on his grandparents’ farm. His connection to nature, hands-on work, and the simplicity of rural life shaped him more than one might expect at first glance.

He still enjoys returning to Adršpach. He has close friends there, they organize gatherings together, and he often meets colleagues from Červený Jelen there as well. For him, people are essential – both in his personal life and at work.

As he says himself, it’s important for him to surround himself with people who share similar values and an approach to life. He’s grateful that such a team has formed around Červený Jelen.

Seven years at sea

Marek entered the world of gastronomy at a very young age. After finishing school, he first went to Germany to gain experience abroad. What was initially meant to be a short stay quickly turned into several years.

The next big step came when he sent his CV to cruise line agencies. Soon after, he boarded his first ocean liner. In total, he spent seven years at sea.

He started in junior positions but gradually worked his way up to become the head chef on a ship serving more than two thousand guests. He managed a team of over a hundred chefs, and the daily kitchen operation resembled a well-functioning army.

As he puts it, this stage taught him discipline and organization.

His first voyage, however, was far from easy. The ship sailed into a severe storm and battled waves for several days on its way north. He came close to giving up entirely, but he persevered – and that experience ultimately pushed him forward.

Gastronomy in a completely different world

After his years at sea, he moved into a very different environment – Saudi Arabia, where he worked in a luxury hotel in Riyadh. There, he was responsible for large banquets and catering events for high-profile guests.

One of them was truly exceptional – a wedding reception for several thousand women.

At the time, men were not allowed to attend such events. The hotel therefore had to hire an external agency to provide an all-female staff so the service could be carried out in accordance with local customs. For Marek, it was an experience that showed just how differently gastronomy can function across cultures.

Červený Jelen from the very beginning

After returning to Europe, Marek Fichtner led the kitchens of several prestigious hotels, including Kempinski and Augustine in Prague. In 2015, he also appeared as a judge on the TV competition MasterChef.

Since 2019, he has been the executive chef behind the concept of Červený Jelen.

The cuisine he leads is built on high-quality ingredients and familiar flavors that surprise through modern execution. Fire also plays a major role – the restaurant’s centerpiece is a beechwood grill.

A head chef who doesn’t raise his voice

Marek is not the type of chef who shouts in the kitchen or throws pots. Quite the opposite. He believes that a positive team atmosphere is the foundation.

That doesn’t mean compromise.

In the kitchen, he demands maximum focus, precision, and results that are always flawless for the guest. For him, the team comes first – and strong collaboration is what allows the kitchen to function long-term.

A creative chef and a precise manager

In gastronomy, it’s rare to find both a creative chef and a systematic manager in one person. With Marek Fichtner, this combination is very characteristic.

Anyone who knows him knows he values order in every sense.

And yes – Excel is definitely not a dirty word to him. On the contrary, clarity, structure, and organization are just as important to him as the taste on the plate.

The joy of a full restaurant

Despite his global career, what brings him the most joy today are surprisingly simple moments.

“When the restaurant is full and guests are smiling. That’s when I know we’re probably doing things right.”

A cookbook as a dream come true

One of his personal milestones was also publishing his own book, A Cookbook Seasoned with Life.

It features eighty recipes inspired by ingredients and places he loves. Chapters titled Courtyard, Garden, Water, and Forest reflect a simple principle that has guided him throughout his career – cooking with quality ingredients and respect for nature.

Many of the dishes are also based on recipes that have become favorites among guests at Červený Jelen.

Why we appreciate him so much at Červený Jelen

Because Marek is exactly the kind of chef who combines global experience with a deeply human approach to the people around him.

He values order, structure, and well-executed work. At the same time, he knows that great cuisine isn’t just about recipes – it’s about the people who create it together.

And even though he sometimes says he’s not particularly funny, anyone who works with him knows otherwise. His sense of humor can be surprisingly sharp.

And that’s exactly why we value him so much at Červený Jelen.