Executive Chef Allen Wertheim is always at home in the kitchen, starting as a passionate amateur while still a child, and entering the kitchen professionally in 1992. After opening and running his own restaurant in Prague, Chef Allen studied for two years in Paris at the world-famous Le Cordon Bleu school. He supplemented his lessons by working as a Chefs’ assistant in the school, and with internships at the Thai Elephant with Chef Oth Sombath, and at Chef Jean-Pierre Vigato’s two Michelin-star restaurant, Apicius. Upon returning to New York City, Chef Allen joined the opening staff of Zagat’s top-rated newcomer, Bayard’s, under Executive Chef Luc Dendievel, where he rose to saucier.
A few small restaurant openings later, and after a move back to Prague, an unexpected freelance job found Chef Allen on the set of the film “The Last Holiday”, making fine-dining food for the scenes and background…. plus the bonus of being the hand double for the film’s chef, Gerard Depardieu.
Throughout all this work in restaurants, catering, and special events, Chef Allen has always pursued teaching: by training new staff, by giving private lessons, by presenting live demonstrations. In early 2008, he and his business partner founded Prague Culinary Academy to bring these standards and skills to both amateurs and professionals, whether in your home, or in ours.
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