Hostaria

About

Hostaria's Chef de Cuisine Leonardo Panza, 29 was born in Mantova, Italy, as son of a well known restaurant owner family, so he spent his entire life between fire and pans. He studied at the Hotel school Carnacina in Verona, Italy, afterwards, as a promising young chef, he's been cooperating with michelin star chefs (like Michelin-starred Chef Fabio Granata now at St. Regis in Singapur) . Still very young, Leonardo was appointed as the executive chef and manager of an important restaurant in his home town Mantova, a small town with centuries long tradition for fine cuisine (very well known in Italy for being the cuisine for "princes and working-class), where Leonardo's father was serving daily fresh seafood, caviar, foie gras right amid the most typical home made Ravioli and tagliolini, spring water fish, DOP cheese and salami. After that valuable experience, he was accepted at ALMA, the school of master Gualtiero Marchesi who in 1985 was appointed as the first "non-french" 3 Michelin stars ever! Afterwards, being the most promising young graduated chef at the school, Leonarda Panza, our chef, was appointed as teacher in the same school. That's among the highest possible honour and recognition for an Italian Chef. We met some 10 months ago and I told him about our project, to open in Prague an italian restaurant with all the characteristic of a high end restaurant in Italy...first of all to have an all italian kitchen team! He fell in love with the idea to express his capability and fantasy abroad and he jumped onboard. The rest of the team is formed by his sous chef, Michele Soldaini, by a young junior sous chef (who was working for a well known two Michelin Star restaurant in Italy), two more young chef the partie coming from the same school ALMA and two other italian commis de cuisine.

At a glance

• Verified listing
• Typical visit: about 1 hour