Matěj Prokop
Spearheading projects and fostering growth for hospitality businesses, organizations focused on food system transformation, environmental sustainability & climate action
AREAS OF EXPERTISE:
Project Management
Business Development
Event Production
Fundraising
Hospitality & Food Systems
WORK & PROJECTS
11/2023 — Current
AlmaTalks - ALMA Prague
Project Manager
10/2023 — 10/2024
EcoStem
Project Manager
08/2021 — 06/2024
ZE MĚ projekt
Business Development, Chef
02/2021 — 05/2023
TEDxNárodní, TED Conferences
Event Organizer, Licensee
06/2021 — 04/2023
CSNN, European Climate Foundation
Project Manager
12/2017 — 03/2018
Dreamsea - Bali, Indonesia
Restaurant Manager
12/2016— 09/2017
Dreamsea - Nicaragua
Restaurant Manager
05/2016 — 10/2016
Dreamsea - Portugal
Private chef
06/2015 — 05/2016
Hoja Santa, Flax&Kale - Barcelona
Chef
linkedin.com/in/mateprokop/
LANGUAGES
Czech - native, English - C2, Spanish - C1
AlmaTalks
AlmaTalks is a series of events aimed at fostering discussion and collaboration among local restaurateurs, hospitality professionals and food enthusiasts. It explores how to push the boundaries not only in the quality of food, service, atmosphere, the selection of raw materials and products, but also how can we as hospitality establishments influence our guests' perception of food in a broader cultural-ecological context. The first edition focused the topic of soil and direct collaboration between chefs and local farmers. The second edition of AlmaTalks, scheduled for November 2024, will explore how to handle food waste, how to measure it, minimize it, and creatively transform it into products with added value. The full-day programe typically features short talks, Q&A sessions, and live panel discussions with renowned chefs, environmentalists, food experts, and local craft producers. My role in the project involves event conception, programming, budgeting, fundraising, and team management.
ZE MĚ projekt
ZE MĚ projekt is a catering company founded by a group of chefs united by their passion for gastronomy and high-quality food. Over a twoyear period, I contributed to the project by focusing on business development and client acquisition, while also assisting with cooking, on-site catering logistics and organizational tasks. ZE MĚ projekt caters to a variety of events, from quick coffee breaks and pop-up dinners to exclusive 17-course degustation experiences, weddings, corporate events, and outdoor festivals with 200+ guests. The food is mostly prepared over an open fire, drawing inspiration from the team's internships in world-class restaurant but also cherished family traditions. Ingredients are sourced locally through collaborations with regional chefs, farmers, and gamekeepers. At most events, the chefs personally present each dish to the guests, offering a memorable and engaging dining experience. ZE MĚ projekt has catered to prestigious clients such as Land Rover, Zalando, J&T Bank, SONY, Amazon Prime, Bentley, and PlayStation.
In June 2021, I led the organization of a climate-focused TEDx event at the National Gallery in Prague, aimed at highlighting and accelerating local solutions to the climate crisis. I curated a lineup of 30+ leading Czech experts across diverse fields, including renewable energy, new materials, circular economy, food and agriculture, emission-free transport, urban planning, environmental protection, climate law, and sustainability. Together with my colleague, I co-led a production team of 12 to bring the event to life. The conference was attended by Prague City Council representatives and held under the auspices of the Czech Ministry of Environment. In 2023, we hosted the conference again, this time centered on the topic of 'Future of Humanity,' covering a broad range of subjects such as community energy, AI, restorative justice, social equality, global security, solutions journalism, and the impact of technology on human health.
Climate Science News Network
In partnership with the European Climate Foundation, one of Europe's largest private philanthropic institutions, I had the privilege of co-leading a communication agency called CSNN (Climate Science News Network). The project was designed to enhance the quality of public discussion on climate change, global warming, and the transition to a sustainable society in the Czech region. CSNN's primary role was to transform carefully selected climate-related content from scientific and academic reports into engaging, relatable, and informative outputs, which were distributed through diverse media channels and amplified by partnering influencers.
Over a two-year period, our team of scientists, creatives, and communication professionals organized several nationwide campaigns, panel discussions with accumulated reach of 2.5 million people, addressing topics such as Just Transition, community energy, extreme weather impacts of climate change, and the impacts of climate change on human health.
EcoStem
EcoStem's mission is to establish the first industrial hemp processing facility in the Czech Republic. Over the course of one year, I led the project’s development and investment roadshow, creating financial projections, and refining presentation materials. The project aims to cover the entire value chain of industrial hemp production, including cultivation, harvesting, processing, and commercialization. It will involve the construction of a state-of-the-art facility dedicated to processing hemp into a range of products, such as fibers, hurds, seeds, and hemp dust, which are essential for producing sustainable, low-carbon materials and end-products. With an established customer pipeline, EcoStem targets highprofile clients across sectors such as construction, textiles, packaging, automotive, and food industries, addresing a significant gap in the Central European market, with a demand for approximately 10,000 tons of hemp fibers yearly in the Czech Republic alone, valued at €7 million.
Dreamsea Surfcamp Bali
My third collaboration with Dreamsea began in early 2018 on the Bukit Peninsula in Southern Bali, where we restored a decaying building and transformed it into a luxury boutique hotel with 18 rooms. My primary responsibilities included designing the kitchen layout, developing the restaurant menu, sourcing local organic suppliers, purchasing and installing kitchen equipment, and selecting appropriate décor, ceramic plates, and glassware for the dining area. I was also responsible for recruiting, training, and supervising the local staff. The experience was both enjoyable and enriching, as the people on the island were incredibly open, kind, and reliable. It was equally challenging to lead a team with diverse cultural and religious backgrounds, offering valuable lessons in team management and cultural sensitivity.
Dreamsea Surfcamp Nicaragua
My second collaboration with Dreamsea began in early 2017 in southern Nicaragua, where we built a bamboo resort in the jungle near the popular town of San Juan del Sur. At the beginning, I was partly helping with the construction, but my main focus and responsibility were to open a restaurant with a capacity of 100 people. This role involved sourcing local organic produce from suppliers across Nicaragua and Costa Rica, designing the menus, overseeing the construction of the kitchen, managing equipment procurement, as well as recruiting, hiring, and training local staff. I was also responsible for ensuring the smooth operation of the restaurant's daily service. Opening a business with a high set point and European standard in a developing country such as Nicaragua was a very valuable experience, providing everyone in the team with critical lessons in both business and life in general.
Dreamsea Surfcamp Portugal
In May 2016, I was hired as a private chef for a seasonal summer camp in Portugal. Upon arriving at the location, I realized that the restaurant I was supposed to work in had yet to be built. I took responsibility for the project and, over the next two weeks, managed the construction of an outdoor kitchen perched on a sandstone cliff. In addition to designing the space and making frequent trips to Lisbon to source the antique design furniture for the dining area, my primary role was leading a team of other chefs and preparing three-course dinners for 15 guests each evening. I also had the opportunity to connect with local suppliers from the Alentejo region, sourcing fresh produce from aquaponic farms, organic growers, local winemakers, and fishermen. This experience deepened my understanding of Portuguese cuisine and culture, as well as my culinary skills.
Hoja Santa
My three-month internship at Hoja Santa in Barcelona allowed me to work alongside some of the most skilled chefs from around the world. Once a sister restaurant to Niño Viejo, Hoja Santa formed part of 'El Barrio,' a collection of luxury restaurants owned by Ferran and Albert Adrià, former owners and creative minds behind El Bulli, which was once ranked the number one restaurant in the world. The restaurant's organization was impeccable, with every process meticulously planned, daily team discussions, and a focus on providing guests with the highest level of courtesy and professionalism. Working with a team so passionate about their craft was incredibly inspiring and left a lasting impact on me. It was a fast-paced, high-pressure environment that challenged me to grow both personally and professionally. I’m especially grateful to my former head chef, Rob Roy Cameron, and the previous owner, Paco Méndez, for their guidance and mentorship.
Flax & Kale
Working at Flax & Kale provided me with invaluable experience in hospitality, particularly during the early stages of my career. The restaurant, owned by renowned Catalan chef Teresa Carles, is dedicated to flaxitarian, mainly plant-based cuisine, which sparked my deep interest in whole foods, nutrition, and a healthy lifestyle. It was here that I first gained an understanding of the growing global demand for healthier, more sustainable food options and how the hospitality industry can play a crucial role in driving this change. Working with a wide range of people taught me the true meaning of teamwork and the importance of maintaining a positive spirit at its core. The restaurant's design and creative plating style became a lasting source of inspiration for my future projects in Portugal, Nicaragua, and Indonesia. Flax & Kale is also home to Teresa’s Juicery, specializing in high-quality cold-pressed juices, fermented beverages, and prebiotic drinks.
MAD Academy
In May 2023, I had the opportunity to attend the five-day MAD Academy Leadership and Business course in Copenhagen, Denmark. This intensive training program is specifically designed for professionals in the hospitality sector who are either stepping into leadership roles or preparing to launch their own hospitality ventures. Throughout the course, we explored a wide range of topics essential for navigating the complexities of modern hospitality, including best practices for effective leadership, strategies for driving meaningful change, and tools for creating financial value. Additionally, we gained valuable insights into managing diverse teams, understanding communication patterns, and working with varying personality types to foster collaboration and productivity. MAD Academy was founded by René Redzepi, chef and co-owner of Noma, with the ambition of driving change in our food systems. It is now managed by an exceptional team whose level of care, attention, and quality of curation underpins everything taught throughout the week-long course.
MoyHill Farms
In early 2019, I spent three weeks working at Moyhill, a 67-acre CSA farm on the Atlantic coast of Ireland. During the time there, I learned many practical skills and extended my knowledge in market garden planning, regenerative agriculture, soil health, holisticmanaged grazing, and tree planting. It was a great complement to the Soil Advocate training by Kiss the Ground that I completed a few weeks prior going to coming to Moyhill. Right after I left the farm, I travelled to Findhorn — a renowned ecovillage, spiritual community and learning center nestled on the coast of Northern Scotland, to represent one of the voices in the Food, Farming and Water sector at the Climate Change and Consciousness conference. This international and multidisciplinary gathering brought together a total of 350 participants - eminent scientists, indigenous elders, impact investors, representatives of the multilateral organizations, entrepreneurs and activists (among them Christiana Figueres, Charles Eisenstein, Vandana Shiva, Bill McKibben and many others).
