You should be prepared to dedicate at least 2-3 hours per week to cooking, plus 1 hour for watching a video course and our call.
Of course, the more time you invest in cooking, the better your results will be.
The new way to learn fine dining from home
Build your own cooking style
— without relying on recipes
“I’ve learned so many new things—that is incredible!”
“I gained confidence and organization skills I never had”
“If I could go back in time knowing that this is the output, 100% I would sign up again”
“I have started to understand how high-end chefs come up with crazy processes to make ingredients”
“It really exceeded my expectations, I am beyond happy “
“I have learned a heck of a lot more than I thought I am going to”
My name is Michal Kováč, I’m 35, and I spent over 12 years working in fine dining restaurants — including Michelin-starred kitchens — before I started coaching full-time 4 years ago.
I didn’t learn cooking from books or online tutorials.
I learned by doing — thousands of hours in world-class kitchens, working 16-hour shifts alongside some of the best chefs in the world.
No shortcuts. Just real experience.
But here’s the thing:
You don’t need to go through all that to cook at a high level.
Today, I help cooking enthusiasts develop real skills and their own creative style — using a structured system based on everything I’ve learned.
It’s the shortcut I wish I had years ago — and now you can learn it in a fraction of the time.
Behind every stunning plate is a system — not just creativity. I’ll teach you the principles chefs use to design plates that look as refined as they taste.
The coaching plan and structure will be tailored specifically to your needs and goals, but it is always designed as a long-term process (minimum of 8 weeks). A shorter timeframe would not allow me to teach you effectively.
The coaching plan can be tailored to suit your goals and the equipment you have. Generally, you only need basic tools such as an oven, blender, pan, pot, strainer, peeler, and knife.
If you have additional equipment, such as a blow torch, sous vide machine, ice cream maker, or molds, we can incorporate them into the lessons if you’d like. However, they are not essential for the coaching or for learning to cook effectively.
Coaching is primarily designed for amateur home cooks. However, it is also suitable for private chefs who want to learn how to prepare fine dining dishes for their clients at home.
If you are a professional chef working in a restaurant and aiming to become a top-class chef, I would recommend seeking a position in a reputable restaurant with an excellent head chef, as that would be a much more effective path for your growth.
The purpose of the coaching is to help you learn to cook the food you and your friends or family enjoy, rather than what I prefer. Taste is a highly personal matter.
My aim is not to have you replicate my dishes but to equip you with the essential knowledge and skills you need to develop your own cooking and plating style.
Ultimately, my goal is to guide you to a point where you no longer need my assistance and can confidently enjoy cooking and creating your own dishes with a clear understanding of what you’re doing.
Patreon is a platform designed for those who want to support my work on YouTube. There, you’ll find bonus content, my favorite recipes, and plating tips. However, it does not include coaching services. While you can ask me a few questions, the focus is primarily on video content.
In contrast, my personal coaching provides a comprehensive, long-term training program tailored to your specific needs and goals. It includes a detailed plan and one-on-one calls with me. Naturally, this personalized service comes at a significantly higher price.
If you’re looking for tips and tricks while supporting my work, Patreon is a great choice. But if you want to learn fine dining cooking in-depth with personal guidance from me, coaching is the way to go.
You should be prepared to dedicate at least 2-3 hours per week to cooking, plus 1 hour for watching a video course and our call.
Of course, the more time you invest in cooking, the better your results will be.
My coaching focuses more on fine dining techniques rather than specific cuisines. Skills such as:
are universal and can be applied to any cuisine. The key is to master these techniques, which you can then adapt to your preferred style of cooking.
That said, I have been trained in European and French restaurants. If you’re looking to learn how to make dishes like sushi, dumplings, or kung pao, I may not be the right fit for you.
If your English is at a conversational level, and you have an internet connection, a place to cook, as well as the time, money, and energy to invest in learning and cooking, this coaching is for you. Your location doesn’t matter.
Keep in mind that I receive over 100 applications every month and can only accept a few new students. I only respond to those who seem like a good fit based on their time zone, goals, and needs. If I feel I cannot help you, I won’t reply.
If you are truly interested, you can try applying again or send me a message on Instagram or Facebook, and we can discuss options further.
Stop copying dishes — learn how to think, cook, and plate like a fine dining chef. With my structured system, you’ll develop real culinary confidence that lasts a lifetime.
