René Tauš

René Tauš (born February 13, 1965) is a Czech culinary artist and chef known for his innovative and experimental approach to cooking, often incorporating foraged ingredients and molecular gastronomy techniques. He is regarded as a pioneer of modern Czech cuisine, pushing the boundaries of traditional dishes and flavors.

Tauš gained prominence as the chef of Chateau Mcely's Piano Nobile restaurant, where he created tasting menus that showcased the bounty of the surrounding countryside. His cuisine emphasizes the use of seasonal, local ingredients, often sourced directly from the Chateau Mcely's own organic garden or foraged from nearby forests.

Beyond his work at Chateau Mcely, Tauš has been involved in various culinary projects, including consultations, workshops, and appearances in cooking shows. He is also known for his commitment to sustainability and responsible sourcing. His philosophy centers around connecting diners with the origin of their food and highlighting the unique flavors of the Czech landscape. He is recognized for his dedication to educating others about foraging and the importance of preserving culinary traditions while embracing innovation.