What was your journey that ultimately led you to George Prime Steak?
It started twenty years ago in a tiny neighborhood pub in South Bohemia, where we served draft beer, rum, and sausages. I loved the atmosphere and the good mood of the guests and I felt at home. Even then, I knew this was what I wanted to do for a living, so I devoted myself to studying gastronomy.
After school, I worked at several smaller places in Prague, but the main chapter was still ahead. I first entered George Prime Steak 12 years ago as a bartender. A few years later, I flew to Canada to gain experience in the Canadian gastronomic scene.
After several years, I felt I had gained enough experience and returned to Prague to finally lead the George Prime Steak.
How would you describe what George Prime Steak stands for?
Quality – simply put, in one word: quality. From the most basic ingredient, which is the steak, to the equipment and even the evening service. I want to work with the best and deliver the best to our guests with complete confidence.
George Prime Steak opened its doors almost thirteen years ago. A lot has changed in the world since then, but what we offer hasn’t. We have always believed that quality and consistency are fundamental. For more than twelve years, we have been serving USDA Prime cuts, the best cuts of the finest American Black Angus beef.
What do you think makes an evening at George Prime Steak unforgettable?
I would say it comes down to one simple thing: expectations are met. We treat each guest individually – always professionally, but at the same time in a friendly way. Of course, we have our rules, but you definitely shouldn’t expect a strict corporate approach.
When the waiter brings your steak, you can be sure that all your expectations will be met.
Your meat presentation is iconic. What is its essence and what role does it play in the restaurant's concept?
The meat presentation came to Prague with our concept more than 12 years ago as the first of its kind, and it has become an essential part of George Prime Steak – without it, we wouldn’t be who we are.
It’s in the DNA of everyone on our team - we strive every evening to meet those expectations. Our guests know this well, which is proven by the fact that even after many visits, they still want to start their evening with the meat presentation.
What moment taught you the most about what it means to run a truly top-notch steakhouse?
Maybe I’ll go back to the beginning. When I got my first tip, it was amazing and encouraging, and for a long time I thought it was the ultimate reward for a job well done. But today I see it differently.
The moment a guest shakes my hand as they leave and says, “That was the best steak I’ve ever had,” or simply “Excellent job, sir,” is truly heartwarming and gives me so much energy. It reminds me that doing things well really pays off.
