Fire, smoke and the people behind it.
Honza after service. Wine comes after the ribs. ↑
- 2002
- first smoker, New Hampshire, USA
- 500+
- events in Czechia
- 50,000+
- guests fed
- 24 h
- to your first quote
Three generations of loving meat
Our family has loved meat for three generations. MadHouse is the youngest.
Before the New Hampshire smoker there was a butcher's block. The family tradition starts with a journeyman certificate from 1939, continues with our own butcher's shop and smokehouse, and lives on in our catering today.
1939 · First generation
Journeyman certificate
A journeyman certificate in butchery and smoking. This is where the family tradition begins.
1960s–70s · Second generation
A butcher's shop of our own
The family butcher's shop and smokehouse. Meat from the whole carcass to the finished product, honestly and without shortcuts.
1984 · Second generation
Craft and respect for meat
Every cut broken down and used so nothing goes to waste. That approach came with us.
Today · Third generation
MadHouse Catering
Honza (Jan Šesták), the third generation. He added fire, New Hampshire smoke and steaks from around the world. Modern gastronomy rooted in honest craft.
- Tradition
- Craft and honesty for three generations.
- Passion
- Not just steaks, but everything that tastes good.
- Modern catering
- Three generations of experience at your event and in every bite.
Same blood, better kit.
How it all started
We inherited the craft. Fire and smoke we learned in New Hampshire, USA.
Our experience began in 2002 in the United States, where we learned authentic American BBQ. Since 2016 we have carried on in the Czech Republic and turned that know-how into professional catering.
MadHouse grew out of a simple belief: food at an event is not a break in the programme, it is part of it. The smell, the fire and the time spent together.
Over more than twenty years we have grown into a team that handles an intimate garden party for twenty guests as well as a corporate event for hundreds. One thing stays the same: we treat every event as if it were our first.
Cold room · dry-aged · 21 days
El Capricho · Jiménez de Jamuz · León
José Gordón · El Capricho · León, Spain
Inspired by the world’s No. 1.We grill our own way.
We went looking for world steak culture at its source. José Gordón, founder of El Capricho, welcomed us in Jiménez de Jamuz, in the heart of the province of León. Media such as Time and The Guardian have called his steaks the best in the world. His story, passion and craftsmanship are the inspiration we bring to your events.
El Capricho world rankings
World’s 101 Best Steak Restaurants
| Year | Bodega El Capricho | Rating |
|---|---|---|
| 2024 | No. 2 in the world | World elite |
| 2025 | No. 6 in the world | Top 10 |
| 2026 | No. 10 in the world | Top 10 |
| 2026 | No. 1 – La Cúpula de El Capricho | The best steak restaurant in the world |
Loving meat runs in the family.
„I pick the meat myself. If I wouldn't eat it, you won't get it either.“
— Honza
The people behind MadHouse
Head Grill Master & founder
Honza
More than twenty years behind the grill. From his first kettle to professional offset smokers, he has done it all, learned the craft in the United States and still keeps refining his recipes.
He hand-picks the steaks himself, from the USA, Japan, Australia, Spain and the Czech Republic, and treats medium rare as the royal discipline. His philosophy is simple: great produce, the right temperature, patience and love for the craft. Pork ribs for eighteen hours in oak smoke, finished with his American BBQ sauce; every steak cooked exactly to order.
Sales & Event Manager
Jana Miličková
Jana is the heart of every exceptional event. With extensive experience organising exclusive events, luxury social occasions and private celebrations, she turns your ideas into an unforgettable experience.
With an eye for detail, creativity and a personal approach, she designs original concepts, varied menus and inventive side programmes. From choosing a unique venue through the food to the perfect atmosphere of the whole event.
Jana makes sure your event is not just perfectly organised, but truly exceptional.
Desserts & cakes
Our pastry kitchen
Sweet bars, custom wedding cakes and chocolate-dipped strawberries worth the wait. All from our own pastry kitchen, nothing from a box.
Waiters, cooks, drivers
Service & logistics
Experienced waiting staff, cooks, our own refrigerated vans and mobile facilities. We go anywhere and speak Czech, English and German.
What we believe in
No ready-made products. No shortcuts.
If Honza wouldn't eat it, it doesn't go on the plate.
Fresh ingredients
We work with trusted suppliers. Steaks from the USA, Japan, Australia, Spain and the Czech Republic, more meat from local butchers, vegetables from farmers in Central Bohemia.
No compromises
We test recipes, refine techniques and never serve anything we would not be proud of.
An experience, not just food
We don't just want to feed your guests. We want them to remember the evening, so we think through every detail, from the first canapé to the clean-up.
What we work with
We invest in professional equipment so we can deliver the same quality anywhere: in your garden, in a conference hall or in the middle of a meadow.
Our own offset smokers for authentic American BBQ. Our 18-hour ribs, pulled pork, brisket and other specialties slow-smoked over oak.
A set of professional charcoal and gas grills for steaks, burgers, seafood and vegetables.
A fully equipped mobile kitchen with cooling and warming boxes. All we need is level ground and access to water.
Stainless gastro containers, chafing dishes, elegant plates and cutlery for formal occasions.
Let's cook together.
Tell us about your event. We'll put together a tailored proposal and take care of the rest, from the menu to the clean-up.