Adam Ondra

I don't really think about why I climb, I just simply love it.

Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.

Climbing in the Olympics would be my dream, but I'm not so optimistic that it will make it in 2020.

I shriek when I am climbing at my absolute limit, but never shriek in the warm-up or when trying the moves. No matter how terrible it might sound, it helps me.

I was born into a climbing family.

My mother and father met through climbing and it was totally natural that I would become a climber too.

I've never had problems about passionate motivation to just keep climbing and keep training and pushing.

For the Olympics, I'm mostly training in the gym, so I'm running laps on the standard speed wall.

Every December I take two or three weeks off. After an entire season of training and climbing, my body needs the break.

I came to Flatanger with a plan in my mind to bolt a really, really hard thing that would be beautiful and keep me motivated to try it for a long time, in some underdeveloped area.

I finished my degree so I'm definitely hoping I have some more time to climb.

I am full time athlete.