Karel Caldr
architect of taste in the heights
A chef who brought discipline from France and the lightness of the Mediterranean to Prague. Winner of the Gault & Millau 2026 award.
„Gastronomy is a journey for me. From the first cut with the knife to the moment when the guest smiles for the first time over the plate.“
Karel is a visionary
Karel is a culinary visionary whose style is defined by humility towards raw materials, uncompromising discipline and a sense of harmony of flavours. As the chef of Fly Vista, he heads one of the largest gastronomic projects in the Czech Republic, where he daily connects world-class with local elements.
„Gastronomy is a journey for me. From the first cut with the knife to the moment when the guest smiles for the first time over the plate.“
to Provence and back over Prague
My journey began in Prague Four Seasons, at the legendary Michelin restaurant Allegro under the direction of Chef Vito Mollica and later Andrea Accordi.
But the real trial by fire was in Provence. In a Michelin-starred restaurant La Faventia, at the Four Seasons Terre Blanche with Philippe Jourdin, I learned absolute discipline. French cuisine does not forgive mistakes, but rewards those who give it their all. No need for a holiday, just work and pure passion for the raw material. This experience has shaped my handwriting today: Mediterranean lightness with Czech craftsmanship.
Minimalism and respect for raw materials
Fly Vista is the ideal place for shared moments.
“I believe in minimalism. If an ingredient is perfect, it doesn't need to be masked by twenty other flavours. For me, luxury is simplicity brought to perfection. It smells like fresh herbs, crunches like just-harvested vegetables and tastes like an honest cut of meat from a farmer I trust.“
„At Fly Vista, we don't hide behind pretentiousness. We show pure taste at the highest standard.“
Seasonality and correct timing
Seasonality and correct timing
„Gastronomy is about constant movement. The season doesn't realistically change four times a year, but much more often, and we have to react to that. Every ingredient has its exact timing of when it's at its strongest - whether it's winter root vegetables or Skrei cod, which is only at its best from January to March. Cooking according to this rhythm is the only way to achieve the highest quality.“
„We cook with what's breathing - respecting the season, honouring the origin.“
Authentic handwriting
„A meal without a story is just a meal, but with a story it becomes a real experience. At Fly Vista, I'm piecing together bits and pieces of regional tradition and history - from the classic Veronique sea language to the legend of the St. James shell. Behind each ingredient is a specific region, season and the journey it has taken. I enjoy combining these influences to bring truly unique experiences to our guests.
„Discover the world from one place. Every month a new story, a new taste.“
Valuation as a liability
„To get two Gault & Millau 2026 caps for Fly Vista and the Golden Lions in the past is confirmation to me that our journey is worthwhile. But the greatest reward remains a satisfied guest who keeps coming back.“
„Gault & Millau caps are a team effort. Quality is our daily discipline.“
Unique rooftop concept
“Fly Vista is for me a project that is unparalleled in the Czech Republic. It's not just about the space and the view, but also about the team. We have over 40 cooks, bakers and pastry chefs working in our house and we prepare every detail ourselves - from baking bread in the morning to peeling the last carrot.”
„Fly Vista is not just a restaurant. It is an invitation to an experience where the most beautiful view of Prague, top gastronomy and unique atmosphere meet.“
modern gastronomy
Come and taste Karlova vision of modern gastronomy to Flyvista - a place where the most beautiful view of Prague meets honest culinary craftsmanship.
Fresh tuna in Fly Vista
„The raw material is always the first priority for me. That's why I pride myself on readability and freshness. For example the fish in its entirety is the only real guarantee of quality for me, that you can recognize at a glance and cut. We would rather pay extra for quality than make concessions to market pressure, because only an honest base can produce exceptional food.“
Timeline: success milestones
2004–2010: Shaping the Michelin Allegro (Vito Mollica, Andrea Accordi).
2010–2011: French school of discipline in La Faventia (Philippe Jourdin).
2012-2015: Back in the Czech Four Seasons, in the restaurant Cotto Crudo (Ignazio Luca de Astis, Leonardo Clemente)
2015–2019: The road to his own handwriting, setting up and running restaurants (MG Restaurace, Pastař).
2020-present: Starting your own restaurant and having the courage to do business in difficult times.
2024-present: Executive Chef Fly Vista - building a unique rooftop concept.
ACTION AT FLY VISTA
