Page 14 - Fall/Winter Taste Magazine

CHEF PROFILE•Pavel Hasenohrl•Cremesh
Chef/Owner of Cremesh European Restaurant Pavel Hasenohrl
tells his story:-
I wasn't looking to open a restaurant in May 2018 until Neal Finelli mentioned that a small space was available, so we called the leasing company out of curiosity, and voila! Within a month, we opened. Our restaurant brand is that every-
thing is cooked from scratch. I
feel that it is essential that we eat
meals that minimize chemicals,
preservatives, and GMOs.
I want every diner to come in and
experience high-quality, healthy
meals at Cremesh. I love to talk
to our customers about food
and their backgrounds, which is
why I have a passion for this
industry. We really appreciate
everyone who joins us as there
are plenty of restaurants in this
area to choose from. Our staff
has become our family, and we have all worked very hard to gain an excellent reputation for delicious European-style food made from scratch.
BACKGROUND
I grew up in Czechoslovakia before coming to Florida at age 40. I lived in Otvice, a small town 40 minutes from Prague, on a farm where we had our own livestock, orchards, and vegetables. From an early age, I was taught how to butcher meat, make wine, and distillate alcohol from our orchard crops of pear, plums, and apricots.
I also love to bake. I owned and operated a bakery that supplied the neighborhood and restaurants with fresh bread daily until I came to America 20 years ago. Not knowing one word of English, I started work- ing in Key West restaurants until I opened a Miami bakery. Unfortunately, my partner defrauded me, and I ended up starting again in Fort Lauderdale. I then traveled all over the US as a culinary trainer for Marriott Hotels before moving to Bradenton. Since then, I have worked as Executive Chef for Meals on Wheels Plus of Manatee, FCCI insurance (a cafeteria for 500 employees), and several small family-owned restau- rants.
WHAT ARE YOUR SPECIALTIES?
I don't have any specialties. I love to cook everything. I love to make sauces and enjoy experimenting with different cuisines. At our monthly wine dinners, I love preparing different cuisines such as South American, French, Italian, Spanish, Caribbean, Moroccan and more which our loyal diners very much enjoy.
MOST MEMORABLE MEAL?
I've had lots of fantastic meals, sitting at the table, enjoying good food and wine with family; this is what makes me happy. One memorable dinner not too long ago, my wife Tracy and I visited England. We met with my two sons, who live there, and her family from England and Scotland at a fabulous Italian restaurant in Guilford's historic area. I
remember looking down the table, thinking how lucky I am to have all of us together, eating delicious food, and watching our families bond.
YOUR FAVORITE WINE AND DRINK?
I have thought about this very carefully, and quite frankly, I don't have a favorite, I love all food! Friends
who invite me to dine with them know that I will eat anything and thoroughly enjoy it. My late-night snacks include liverwurst with onion and vinegar, pickled any- thing, and snacks I bring from the restaurant, like a potato pancake with sauerkraut or schnitzel. For me, a hearty Zinfandel or a blend is my favorite. I enjoy red wine with most of my dinners.
FAVORITE LOCAL
RESTAURANTS
Being closed on Mondays, we have limited restaurants to enjoy a meal, as many restaurants are closed. Ortygia is our favorite here in Bradenton; Chef Guy is a close friend. We also like "Flavors of India," "Thai Palace," "Ocean Star," and Antoine's in Sarasota.
DAY OFF WHAT DO YOU DO?
Lately, I have not had a day off for months with trying to open my new bakery. My perfect day off would be to sleep in, catch up on the news, take our chocolate lab for a long walk, and not have to work on Tracy's "Honey Do List." Tracy does all the cooking at home, but we both like to eat out; it's great when someone else cooks.
HOW IS YOUR RESTAURANT DEALING WITH COVID-19, AND HOW IS YOUR RECENT BUSINESS?
Since March, Cremesh's business has been very erratic. We have strug- gled to keep our business open, but we are optimistic that life will get back to normal and that we can once again have a full dining room.
WHAT ARE YOUR HOBBIES?
Woodworking, making sausages and baking bread. I plan to build my own smoker and outdoor oven in our garden when I retire. In the future, I would like to learn how to fly a plane and play the piano.
IF NOT A CHEF, WHAT WOULD YOU DO?
I would want to do nothing else; I am a baker first and then a chef. I am genuinely passionate about my craft. My identical twin brother, who is also a baker, and I, started cooking and baking when our parents died early on in our lives to feed ourselves. I genuinely feel that God steered me into this career. For fun, I would like to improve my woodworking skills and own a small farm with goats (to make cheese) and chickens and plant a large vegetable garden, and of course, cook healthy meals. Cremesh European Restaurant
7232 Manatee Ave, Bradenton, FL. 34209 Phone: 941-896-9422
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Taste Dining & Travel • Fall/Winter • More online at www.tasteweb.net
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