I grew up between two airports on the outskirts of Prague. I remember staring up at the aircraft that soared over my home, marvelling at the mechanics of these flying machines. I began to craft my own model aeroplanes, spending hours constructing and hand-painting a collection that gradually took over my bedroom.

Naturally, the first place I went looking for a job after finishing culinary school was Czech Airlines.

The airline catering environment turned out to be very different to the restaurants and hotel kitchens I’d cooked in up until that point. An experienced chef sensed my apprehension and took me under her wing. She taught me discipline, advanced techniques and the importance of cooking with the finished product in mind. In our industry, chefs sometimes feel far removed from the customer, but my mentor helped me envision my food as it would be plated and presented on board the plane. I progressed quickly under her guidance and was soon promoted to shift leader.

Believe it or not, I was still yet to experience air travel myself. It wasn’t until my tenth year in airline catering – shortly after dnata recruited me as head chef of its Prague facility – that I finally enjoyed my first flight. I’ll never forget the thrill of take-off, the birds-eye view from my window and the anticipation I felt as we circled Paris before landing. Then there was the sheer joy of exploring a new city and sampling dishes so different to anything I’d ever known.

I was hooked.

Nowadays, I fly at least five times a year. A head chef must be hungry for new ideas and recipes – and for me, these come from travel.

I’m particularly crazy about Asian cuisine. It has captivated me with its aroma, taste, and the variety of colours and ingredients used. I spent time in Vietnam and came back inspired to recreate street foods like curried cod, crispy spring rolls and smoked duck. The Vietnamese smoke their duck on charcoal, seasoned with five spice, honey and ginger. We follow this process to replicate this beautiful dish.