Meet the culinary team at Brasserie Anjou

Tomáš Opletal

Head Chef

Originally from the Czech Republic, Tomáš's culinary career started in French restaurant Obecní dům. He started working in Slovakia in 2006 after joining the team of Jaroslav Žídek.

Tomáš loves travelling and likes to take inspiration from his London, Paris or Thai Phuket trips to his kitchen. His culinary art was well received not only by famous Hollywood actors such as Michael Douglas and Anthony Hopkins, but also by high state representatives Václav Havel, Hillary Clinton, Vladimir Putin or the Norwegian royal couple.

Róbert Dukon

Sous Chef

Róbert Dukon grew up in a restaurant family and improved his culinary skills in the kitchen of Ján Košťálik, member of the Slovak Association of Cooks nad Pastrycooks. Aged 17, Robert won his first gold medal in the Danubius Gastro competition in Bratislava.

Having gained valuable experience in Great Britain in Cambridge and Oxford city, he started working for Sheraton Bratislava Hotel, where he obtained a Sous Chef position.

Tomáš Šomody

Junior Sous Chef

Tomáš Šomody discovered his passion for the culinary art and hotel tourism during his studies. He worked for a number of in Košice and later in Cypress, where he mastered his skills.

Upon his return to Slovakia, Tomáš became a member of the pre-opening team of Grand Hotel Kempinksi in High Tatras, where he learned about molecular gastronomy, which he uses a lot in his kitchen. He later joined the team of Sheraton Bratislava Hotel where he currently works as a Junior Sous Chef.

Brasserie Anjou

Pribinova 12 EUROVEABratislavaSK


Hours of Operation
  • Breakfast: Monday - Friday 6:30 am - 10.30 am
  • Breakfast: Saturday - Sunday 7:00 am - 11:00 am