June 26, 2026
Gault&Millau regularly introduces outstanding personalities of gastronomy each month — individuals working in Czech restaurants awarded with our toques. Behind every perfectly plated dish is not only precise technique and high-quality ingredients, but above all people and their stories. Who are the personalities creating unforgettable culinary experiences for you?
In this series, we reveal their human side. You’ll discover where they come from, what inspired them to pursue their profession, and the journey that led them to their current position in a Gault&Millau-awarded restaurant. But that’s not all — you’ll also learn who they are beyond the kitchen, how they spend their free time, what energises them, and the small essentials they always carry with them.
Meet Sabina Keltnerová, pastry chef at Prague’s Štangl restaurant, who was awarded Gault&Millau Pastry Chef of the Year 2026 this January.
1. Who is Sabina Keltnerová?
Sabina Keltnerová is a pastry chef at Prague’s Štangl restaurant, and a lover of chocolate and everything made from sugar!
2. What did you study?
I studied at a science-focused high school, specialising in research, mainly microbiology. I didn’t complete university — instead, I transitioned into pastry.
3. When did you start working in pastry, and what was your journey?
I’ve been in gastronomy since 2020, so about six years. I started as a complete amateur at Myšák pastry shop, then moved on to Eska in Karlín, and now you can find me at Štangl.
4. Where did you truly learn to make desserts?
I built my foundation at Myšák. The restaurant-style desserts that are now my main focus, I learned at Eska. The transition wasn’t easy, and even today I wouldn’t say I’ve mastered them completely. With every dessert, I keep learning and improving.
5. What advice do you follow?
Simplicity is the key. When creating desserts, I sometimes get lost in my own ideas, so I try to return to the basics and not overwhelm myself. I love simple, clean concepts and letting the ingredients speak for themselves.
6. Has anyone ever given you bad advice?
My family wasn’t initially enthusiastic about my career choice. They always supported me, but for a long time they tried to convince me to return to my original field. Today, I’m glad I listened to myself and chose what I love most.
7. How would you describe the dessert concept at Štangl?
As I mentioned, I focus on simplicity. During peak season, I choose an ingredient that truly stands out that year and build the dessert around it. I enjoy working with herbs and flowers — my desserts are often fresh and aromatic, just the way I like them. They align with the restaurant’s philosophy of sustainability, playfulness, and creativity.
8. Where do you find inspiration?
I draw inspiration from everything around me and let the season guide me. I enjoy observing people — from colleagues to farmers and producers. I also turn to cookbooks, of which I have quite a collection.
9. What is your favourite dessert?
My heart belongs to chocolate. Once you explore it more deeply, you realise it’s far more than just dark or milk.
10. Is there a childhood dessert you’d like to reinterpret?
This autumn, I’m planning to work with gingerbread. The rest — come and taste for yourself.
11. What motivates you to keep improving?
I find motivation within myself. This year’s Sabina is better than last year’s — not only as a pastry chef, but as a person. And next year’s Sabina should be even better.
12. Has winning Pastry Chef of the Year changed anything?
The first weeks were full of interviews and attention. Now things have calmed down and I’m fully focused on our dessert menu again. I’m truly happy about the award — it’s a wonderful feeling to be seen and appreciated.
13. What’s your guilty pleasure?
I love the egg sandwich from Libeřské lahůdky — and I don’t feel guilty about it at all.
14. What’s your view on cookbooks?
I have a few favourites I use often — they help me in my daily work. I also enjoy browsing others for inspiration or learning, even if I don’t cook directly from them.
15. What music do you listen to?
My taste is quite varied and depends on my mood. But I’ve loved Taylor Swift since I was a child — like every third girl — and it’s a favourite topic of jokes among my colleagues.
16. How do you relax?
When I’m not in the kitchen, you’ll most likely find me on a yoga mat or out in nature.
17. What do you wear outside the kitchen?
I like comfortable but playful clothing — whether through colours, materials, or shapes. I try to stay sustainable in fashion too — a capsule wardrobe with a few standout pieces works best for me.
18. Where do you see yourself in 10 or 20 years?
Happy, fulfilled, and full of life — whatever that means for Sabina in ten or twenty years.
19. Who could be the next Pastry Chef of the Year?
I have a few favourite colleagues whose work inspires me — Karolína Zítková and Natálie Sokolová. This is exactly how pastry should be approached and created.
20. What is underrated in Czech gastronomy?
I think things are improving, but we should pay more attention to bean-to-bar chocolate and its producers.
21. What is missing in the Czech Republic?
I was just thinking recently — I don’t really miss anything in Prague or the Czech Republic. I was born in the right place at the right time.
What can’t Sabina Keltnerová live without?
- My beloved yoga mat — it’s compact and I carry it with me almost everywhere.
- A scoop for shaping quenelles — whether for ice cream or anything else — it enhances precision.
- Chocolate from Michal Herůfek — I’ve loved it since my time at Eska and wouldn’t want any other.
- Tweezers for fine details — although I still prefer working with my hands.
- A thermometer — I use it constantly to maintain consistency.
- Chocolate pralines are my passion — I use polycarbonate moulds, mainly half-sphere shapes.
- Simple shapes allow me to be creative with design and colour — an airbrush is my favourite tool.
- I try not to drink too much coffee, so I often reach for matcha or tea instead.
- I strain everything — creams, ice creams, dry ingredients — every detail matters and elevates the final result.
