How would you describe yourself and your creative world to someone discovering your work for the first time?

My work is deeply inspired by nature and everything that grows from it. Whether I’m working with food, designing a set, or creating a scene, I always try to stay connected to what feels natural and authentic. It may sound a little romantic, but it’s genuinely how I see the world.

What I enjoy most is working with natural ingredients, shapes, materials, and found objects. Whether I’m creating on my own or together with my colleague, we love experimenting and making the most of what nature has to offer around us.

Our work sits somewhere between food, installation and work with objects and photography. In the end, though, it’s not really about the image itself. What matters most is whether it leaves something behind. A feeling, a memory, or a small moment of connection.

For a long time, I searched for a signature style, but eventually I realised I’m simply an eclectic person. Not only in my work, but also in the way I dress, live, listen to music, and choose the people around me. Looking back, however, there is one thing that ties it all together: a sense of naturalness. I’ve never been drawn to things that feel forced or overly constructed.

When did you first realise that your creativity wanted to grow beyond the kitchen and into designing spaces and sets?

I think it has always been there.

As a child, I loved putting together little feasts for family and friends, and I was always interested in creating an atmosphere around the experience. At the same time, I rearranged my bedroom several times a week, constantly moving things around and imagining new possibilities.

Back then, neither of those things felt unusual. They were simply what I loved doing. Over time, opportunities started appearing that allowed me to explore food, set design, and spatial storytelling more seriously.

Eleven years ago, I lived in Portugal and had the chance to design two apartments. When I returned to the Czech Republic, I began focusing fully on food and set design, and the projects gradually kept growing.

I don’t work professionally as an interior designer, although I’ve been fortunate enough to contribute to a few projects. The most significant was co-designing my house in the Canary Islands. The architectural vision was largely led by my brother, who has an incredible eye for these things. I see myself more as someone who completes a space. Bringing in atmosphere, character, and the small details that make it feel lived in.

Overall, I love when everything works together as one whole. Food in a beautiful environment feels just as important to me as the food itself. It’s another expression of something that comes very naturally to me.

Do you approach designing a space with the same creative instinct you use when creating food?

It depends on the project.

If I’m creating a set that is as temporary and fleeting as food itself, the process feels very similar. In those situations, I might even allow myself to be a little bolder, especially with colour or unexpected combinations.

When I’m working on a space designed to last, however, I tend to be more grounded. I know from experience that certain trends can lose their appeal over time. Even then, I naturally gravitate towards organic materials and natural elements because they feel timeless and rarely become outdated.

How do you prepare for a new set, location, or still-life shoot?

We usually create presentations or small mood boards. They’re not necessarily filled with specific references, but rather colours, shapes, textures, materials, and the overall atmosphere we want to create. Sometimes visualisations are needed too, especially when the brief is very precise.

When we have more creative freedom, though, I honestly don’t prepare that much. I prefer to connect with the product or the location and allow things to evolve naturally once we’re there. That’s one of the things I love most about our work.

We often create using whatever surrounds us, so it’s quite common for a scene, an idea, or even a recipe to emerge spontaneously in the moment.

The one thing I always appreciate is a calm atmosphere. It’s not always possible, but we do our best to avoid unnecessary stress whenever we can.

Conscious fashion and slow cooking both share a respect for time, craftsmanship, and resources. What does creating consciously mean to you?

I think our approach at AB and Collective expresses it best.

We primarily work with local ingredients and exclusively use natural materials. At times, this feels limiting. It’s always possible to create something out of anything, but natural materials tend to repeat themselves. However, food inherently connects back to nature, which gives our work its deepest meaning.

What story connects the photographs created for Belamer?

It was really just a simple, beautiful day in my garden.

Summer was beginning, the first truly warm days had arrived, and the sun had been shining since early morning. My friend Kateřina, who photographed the story, and I met early, picked up coffee, lemonade, and fresh apricot and red currant pastries from our favourite café, and headed straight to the garden.

It felt like any ordinary day spent with a close friend. We talked about important things and completely unimportant things, shared breakfast, lay in the grass, and escaped the heat beneath the shade of the trees.

I think it’s exactly that sense of ease, softness, and simplicity that connects the photographs.

How did you feel wearing and photographing Belamer?

I think Belamer has a wonderful ability to make you feel comfortable, natural, and sexy all at once. And it doesn’t matter what your body shape or height is. That’s exactly how I felt wearing it.

Having my friend Kateřina behind the camera made the experience feel even more natural. She captured ordinary moments from my life in the garden with great sensitivity. Moments when I was simply being myself and not thinking about the camera at all.

If Belamer were a dish, what would it taste like and which ingredients would be essential?

It would definitely be something fresh, summery, and a little playful.

I imagine a poppy seed ice cream with a hint of lemon, topped with a nut crumble and served with fig jam. Sweet, slightly tangy, a little unexpected, yet completely natural.