We presented the Gault&Millau 2026 Pastry Chef of the Year Award
The Gault&Millau gastronomic guide has published the latest evaluation results of Czech establishments. At the ceremonial gala evening, it honored the personalities and projects shaping the forefront of Czech gastronomy. The evening also featured the presentation of eight prestigious trophies.
As a partner of the event, Sola Switzerland presented the Pastry Chef of the Year Award at the gala, which this year was won by Sabina Keltnerová (Štangl). The jury praised her refined sense for combining familiar flavors with creative execution, her focus on aesthetics, the quality of ingredients, and a clear, compelling story in her dessert creations. Her specialty—handcrafted pralines—has become one of the symbols of meticulous pastry craftsmanship.
Czech gastronomy is growing and attracting attention abroad as well.
According to Gault&Millau’s chief inspector for the Czech Republic, Miroslav Lekeš, inspectors in the past year not only had to re-evaluate establishments from the previous edition but also visit many new venues. The results, he says, confirm that Czech gastronomy has much to offer both local and international guests, and that restaurants and chefs are gaining increasing attention beyond the country’s borders.
Overview of the main Gault&Millau 2026 awards
At the gala evening, trophies were presented in eight categories:
Chef of the Year 2026: Oldřich Sahajdák (La Degustation Bohême Bourgeoise)
Chef of Tomorrow: Khanh Ta (TARO)
Young Talent of the Year: Jan Horák (Reason)
Pastry Chef of the Year: Sabina Keltnerová (Štangl)
Sommelier of the Year: Vít Eliáš (Zlatá Praha)
Traditional Cuisine Chef: Jiří Hrachový (Výčep)
POP of the Year: DOK (Liberec)
Gourmet Hotel of the Year: Fairmont Golden Prague
New: the “Blue” Stay & Dine guide
Alongside the well-known “yellow” guide, the Gault&Millau team also introduced a new publication, Stay & Dine, focused on hotel experiences. The selection includes 176 destinations that combine high-quality accommodation with a restaurant rated by anonymous inspectors at a minimum of 10 points. The aim is to highlight the importance of hotel restaurants, which, according to the organizers, are often undervalued in the local culinary scene.
What’s next for Gault&Millau?
Gault&Millau has also linked the guide’s release with festivals and events and is preparing a new public format this year in Brno (May 23–24) called Culinary Affair, focused on pairing—the art of matching flavors.
Foto: Gault&Millau
Gault&Millau is a French gastronomic guide founded in 1969 by journalists and critics Henri Gault and Christian Millau. Today, it operates in 20 countries worldwide.