Eight trophies. Who received this year’s Gault&Millau awards and why?

The recent Gault&Millau gala evening in the beautiful hall of the National House in Vinohrady was not only about the launch of new guides and the unveiling of this year’s restaurant ratings. On Monday, 26 January, the organizers also presented individual awards on stage in front of six hundred guests. This year, there were eight of them.

Chef of the Year: Oldřich Sahajdák (La Degustation Bohême Bourgeoise)

One of the most prominent Czech chefs, delivering consistent work at the highest possible level. He has been part of the Ambiente group since 1997 and is a co-founder of the restaurant La Degustation Bohême Bourgeoise. His philosophy is food that is authentic, precise, and inspired by childhood.

Gault&Millau appreciates his honest and professional approach, his motivation of young chefs, and the fact that despite numerous successes, Oldřich Sahajdák remains grounded and true to his character.

Chef of Tomorrow: Khanh Ta (TARO)

An executive chef responsible for recipes, menu concepts, and managing head chefs in restaurants he owns together with his brother. He reveals the beauty of high-end Vietnamese gastronomy and, more broadly, Asian cuisine. He constantly evolves and demonstrates how gastronomy as a whole is alive. He always serves an explosion of flavors, colors, and sensations.

Gault&Millau values the connection of traditional Vietnamese cuisine with a fine-dining experience, the use of traditional flavors and ingredients, and their transformation into new and unfamiliar tastes.

“I see the award primarily as the result of a year-long hard work of our entire team and as confirmation that the direction we have chosen makes sense and has a future. It was not an easy year, as we were starting anew and wanted to return more to the roots of Vietnamese cuisine with our concept. All the more I appreciate that we were able to stand by the path we chose – in the cooking itself, in the presentation of dishes, and in the overall approach to guests,” says Khanh Ta about receiving the trophy.

Young Talent of the Year: Jan Horák (Reason)

Founder, co-owner, and head chef of the Prague restaurant Reason combines high gastronomy with sustainability, creativity, and freedom. He is not afraid of bold flavors and presentations and has done extensive work developing young culinary talents. His modern fine dining respects locality while seeking new paths with a philosophical dimension.

Gault&Millau appreciates his work with talents as head of the junior national team, his professional approach since his apprenticeship years, and his involvement in cooking competitions as a jury member. The courage Jan Horák shows in menu creation and ingredient processing is also highlighted.

“I accept the award from Gault&Millau with humility, but also as motivation and a commitment to continue improving and pushing our concept and cuisine to a higher level. I see it as great recognition of the work of the entire team and confirmation that we are on the right path. It is feedback for us that an emphasis on honesty, respect for ingredients, and our own gastronomic identity makes sense,” says Jan Horák.

Pastry Chef of the Year: Sabina Keltnerová (Štangl)

She is responsible for sweet dishes at the restaurant Štangl. Her specialty is handmade pralines. In her creations, she combines familiar flavors with imaginative presentation and emphasizes aesthetics, ingredient quality, and storytelling. She stands out for her exceptional creativity, technical precision, and ability to give her desserts a distinctive signature.

Gault&Millau appreciates that Sabina Keltnerová’s work goes beyond craftsmanship and becomes an expression of contemporary Czech pastry-making – confident, precise, and modern.

“The award made me very happy. It is a nice reminder that people notice and appreciate our work. I am glad that pastry-making, which is often overlooked, has also been newly recognized. From the entire gala evening, it was clear that the Czech gastronomic scene is heading in an amazing direction, which is a great motivation for us,” adds the award-winning pastry chef.

Sommelier of the Year: Vít Eliáš (Zlatá Praha)

Author of the wine philosophy of the restaurant Zlatá Praha and curator of its exclusive walk-in wine cellar. His ambition is to create the best wine list in the Czech Republic. He excels in professionalism, deep knowledge of wine, and the ability to create harmony between taste, story, and experience.

Gault&Millau values that Vít Eliáš combines classic European appellations with quality wines from local winemakers in Moravia and Bohemia, thereby strengthening Czech identity. His precision and creativity are also exceptional – he can offer alternative pairings based on teas, fermented juices, or herbal infusions.

“Vít received the award thanks to an exceptional combination of his deep knowledge, genuine passion for the craft, and a human approach to guests and the entire team. He does not perceive wine merely as a product, but as an integral part of the overall experience – he is able to sensitively place it in the context of the cuisine, a specific moment, and the guest’s mood,” praises his colleague, Zlatá Praha restaurant manager Tomáš Vostradovský.

Chef of Traditional Cuisine: Jiří Hrachový (Výčep)

Co-owner and executive chef of the restaurant Výčep, where he produces his own bread, cheeses, cured meats, herbal oils, and smoked ketchup. Without losing authenticity, he modernizes classic Czech recipes. His work contributes to raising awareness of Czech cuisine on the international stage.

Gault&Millau appreciates his innovative yet traditional approach to Czech cuisine with long-term impact. He takes a strong stance on sustainability and responsible cooking, respects tradition and Czech ingredients, while not being afraid to innovate and push the boundaries of classic Czech recipes.

POP of the Year: DOK

An exceptional café and bistro space in Liberec, featuring a bakery shop and local products, an open kitchen, and a specialty coffee roastery. Behind the venue stands the Nordbeans roastery, founded in 2015 by the Kozel brothers. Since then, their project has grown from a small Liberec branch into an entire ecosystem of businesses connecting specialty coffee, fresh bread, honest food, and gastronomic education.

Gault&Millau appreciates that through their gastronomic venues and Nordbeans coffee, the Kozel brothers have significantly enriched the region with many additional establishments, leaving a visible mark on the gastronomic culture of the entire area.

“We see the POP of the Year award as confirmation of our efforts to create and develop a unique gastronomic place in Liberec, where the roastery, bakery, kitchen, team, and local context meet. We believe that the recognition from Gault&Millau can attract new guests and quality people to the team, while also committing us to maintaining a consistently high level of quality and authenticity in our offering, team professionalism, and environment. We take it as a great honor and a challenge to keep moving forward,” said Nordbeans co-founder Martin Kozel.

Gourmet Hotel of the Year: Fairmont Golden Prague

A place where history, gastronomy, and art meet in a single harmonious whole. The iconic hotel on Prague’s Dvořák Embankment, formerly known as InterContinental, has become a symbol of a high standard after extensive reconstruction – one that respects the past while looking to the future.

“This trophy is above all recognition of our team – its passion, precision, and daily work. We are proud that Fairmont Golden Prague has become a place where top gastronomy, strong personalities, and openness to the city come together,” adds Gerhard Struger, General Manager of Fairmont Golden Prague.