Chef Roman Paulus

Roman Paulus, the Executive Chef of the Radisson Blu Alcron Hotel, came to the Alcron from the Hilton Hotel in Prague, where he was the Sous Chef for the CzecHouse Grill & Rotisserie. Paulus, who started his career in Austria in the early 1990s, has an impressive set of credentials. After his start in Austria, he took a position in London’s Hotel Savoy in 1999. Like his predecessor Jiý¡ ætift, Paulus sailed and worked his way across the world on the liner, Queen Elisabeth II. Following this important learning experience, he returned to Austria where he began his career with the Hilton hotels. Paulus has been working for the Hilton Hotel in Prague since 2002.

When Paulus accepted the Executive Chef position at the Radisson Blu Alcron Hotel, he said that: “It was my dream and an excellent career opportunity to become an Executive Chef of a hotel. The Alcron has a great reputation and long tradition; therefore it was, for me personally, very exciting to accept this position. Working for the Alcron Hotel will be different with respect to the size of the hotel, but I look forward to the new challenges and experiences awaiting me. I also look forward to bringing my gastronomic expertise to the Alcron.”

Again like Jiý¡ ætift, Paulus is a firm believer in continuing to improve upon his skills and stay on top of the changes in the culinary arts.  To this end, he has attended several professional training activities, including The Emirates Academy of Hospitality Management in Dubai, which is an off-shoot of the famous Swiss Hotel School – Ecole H“teliere de Lausanne. He has also cooked in some Michelin-rated restaurants (La Pergola, Rome and Maison du Boeuf, Brussels). In 2004, he was chosen as the Manager of the Year by the The Czech Association of hotels and restaurants. Paulus speaks fluent German and English