Dinner of the Year 2026

Oldřich Sahajdák, Chef of the Year 2026, is the driving force behind the cuisine of Prague’s La Degustation Bohême Bourgeoise, which he opened in 2006. The restaurant focuses on modern interpretations of traditional Czech and Central European cuisine, working with local, seasonal ingredients, and has held a Michelin star since 2012. Gault&Millau recognises Oldřich Sahajdák for his honest and professional approach, his commitment to supporting the next generation of chefs, and the genuine, down-to-earth character he has retained despite his many professional achievements.

This year, Sahajdák has stepped into the role of Chef Patron, entrusting the leadership of the kitchen and the continuation of his culinary philosophy to Marco Christov, who has worked his way through several positions at La Degustation before becoming Head Chef.

Jan Horák, Young Talent of the Year, is the founder, co-owner and chef of Prague restaurant Reason, located in the iconic Masaryčka building. Here, he combines fine dining with sustainability, creativity and freedom. His modern cuisine is rooted in craftsmanship, clean flavours, seasonality and locality, which he approaches within the broader context of continental biodiversity. He is not afraid of bold flavours or unconventional presentation, and believes that every element on the plate should have a reason for being there. He also enjoys weaving subtle “hidden messages” into his menus. 

Horák has been cooking since childhood and has been actively involved in gastronomy since the age of fifteen. He has worked in hotels and restaurants of various sizes and styles, and says that hands-on experience has taught him the most. Gault&Millau recognises his work with young talent as head of the Czech Junior National Culinary Team, his professional approach dating back to his apprenticeship, and his involvement in culinary competitions as a judge. We also highlight Jan Horák’s courage and creativity in developing menus and working with ingredients.

Sabina Keltnerová, Cukrářka roku 2026, působí jako hlavní cukrářka pražské restaurace Štangl, kde se stará o sladkou část degustačního menu. Ve své tvorbě propojuje důvěrně známé chutě s nápaditým podáním a klade důraz na estetiku, a kvalitní suroviny. Její specialitou jsou ručně vyráběné pralinky, zároveň se věnuje restauračním dezertům, které ve Štanglu vznikají v úzké spolupráci s kuchyní. Jejím cílem je, aby dezert fungoval jako plnohodnotný chod a přirozeně zapadal do celého menu. 

V gastronomii působí od roku 2020. Začínala v cukrárně Myšák, kde získala základní cukrářské zkušenosti, následně prošla karlínskou Eskou a právě tam se naučila pracovat s restauračními dezerty. Původně přitom studovala přírodovědné lyceum. Cukrařina ji však natolik oslovila, že studium opustila a vydala se za svým snem. Zaujala také v páté řadě MasterChef Česko. Gault&Millau oceňuje, že práce Sabiny Keltnerové překračuje rámec řemesla a stává se výrazem současné české cukrařiny – sebevědomé, precizní a moderní. 

Jiří Hrachový, Traditional Cuisine Chef of the Year, is co-owner and executive chef of Výčep in Prague, a modern take on a traditional Wallachian pub. His cooking is rooted in Czech traditions and classic recipes, which he gives a contemporary interpretation without losing their authenticity. He places a strong emphasis on high-quality Czech ingredients, craftsmanship and sustainability. At Výčep, the team makes many of its own products in-house, including bread, cheeses, cured meats, herb oils, smoked ketchup and traditionally fermented cabbage. 

Hrachový comes from the Beskydy Mountains and studied gastronomy in Frenštát pod Radhoštěm. He began cooking at a young age, and an important chapter in his career was the five years he spent in England, where he gained valuable experience and developed professional discipline. He later completed internships in both the Czech Republic and abroad. Gault&Millau recognises his innovative yet tradition-driven approach to Czech cuisine and his long-term contribution to its development. He takes a strong stance on sustainability and responsible cooking, respects Czech culinary traditions and local ingredients, while at the same time embracing innovation and pushing the boundaries of classic Czech recipes.