Discover 7 Amazing Female Chefs and Where to Find Them
Czechs are certainly confident in the kitchen! A recent survey by Axocom looked into how cooking shows influence viewers, revealing that 56 percent of participants felt they could successfully appear on a cooking show. Among popular programs like Hell’s Kitchen, MasterChef, and Bake the Whole Country, there are definitely many talented women. Here at Which Way Out of Boredom, we have introduced you to several renowned Czech chefs, confectioners, and pastry chefs. But how do women chefs fare? Let’s explore some restaurants, bistros, and businesses that they manage.
Natali Šnicerová / Restaurant Public Chilli, Prague
At the Public Chilli restaurant located in the bustling Fruit Market in Prague’s center, you can enjoy dishes like spicy chicken soup with lemongrass, fried pork rolls from Saigon, and coconut soup with shrimp. Chef Natali Šnicerová invites you to enjoy “a modern and refined interpretation of Asian food while staying true to traditional tastes of the East.” As one of the more accomplished women in the Czech dining scene, Natali previously ran the popular Karlin bistro Red Hot Chilli. Originally named Trinh Ha, she grew up in Vietnam before moving to the Czech Republic at the age of fourteen. While Public Chilli specializes primarily in Vietnamese cuisine, its menu showcases a fantastic range of Asian flavors spanning from Japan to Thailand. Not to miss are unique offerings like kimchi made from our own recipe and Dim Sum Dumplings crafted from homemade dough.
Silvie Kratochvílová-Jackson / Big Smokers Restaurant, Prague
At the Big Smokers barbecue restaurant on Dělnická Street in the Holešovice district of Prague, Silvie Jackson serves up classic dishes of American cuisine. The restaurant, designed to resemble American working-class dining halls, was created by Pavel Nový and Vít Svoboda from 0.5 Studio. Silvie, originally from Přerov, spent most of her career in the U.S., starting out as a dishwasher and later graduating from The Culinary Institute of America. After managing two restaurants in New Orleans, she frequently hosted hamburger festivals when visiting the Czech Republic. A few years back, Silvie decided to settle in Prague and, alongside friend Tomas Oujezdsky (who you might remember from the popular Mr. Hotdog bistro in Letna), launched Big Smokers. Here, you can try meats from Czech farms that are slowly smoked with beech wood, along with chicken wings, sausages, pork belly, pulled pork, classic gumbo soup, and other delicious specialties.
Vítězslava Bajčanová / Restaurant Bílá Krava, Prague
In Bílá Krava restaurant, you’ll find a warm atmosphere reminiscent of the French countryside right in the heart of Prague’s Vinohrady district. They serve delicious dishes made from one of the most loved meat types, the white Charolais cow. The talented chef Vítězslava Bajčanová expertly prepares dishes featuring aged beef steaks, pigeon dishes from their own organic farm, spirits from their own distillery, and many other treats. Vítězslava has perfected techniques such as beef stew, simmered slowly at low temperatures and served with a sauce made from buttery cracklings or morels. “I want people to dine on long, slow-cooked meals. Life is so fast-paced; everyone wants to make quick meals at home. A true good meal requires time, like roasting a duck or goose overnight, or marinating tenderloin for two days…” Additionally, she champions a zero waste philosophy to ensure no food scraps go to waste during meal preparation.
Jana Jelić Bilíková / Ambiente, Prague
Jana Jelić Bilíková initially pursued a law degree but switched to cooking in her fourth year of study. After finishing school and working in the food industry for a year, she received a significant opportunity from Oldřich Sahajdák at the highly regarded La Degustation Bohême Bourgeoise. Over time, she completed several internships at some of the most esteemed restaurants, which helped her gain valuable insights as a creative chef for the Ambiente restaurant group. Nowadays, Jana appreciates her role as a mother while staying engaged in various meaningful culinary projects.
Barbora Šimůnková / Leaf Restaurant, Prague
A standout figure in the new generation of Czech culinary talent is Barbora Šimůnková, chef and co-owner of the Leaf restaurant in Strašnice. In 2025, she was recognized with the Gault&Millau Young Talent of the Year award, and her establishment received two caps, matching the ratings of prestigious spots like Alcron and Michelin’s Restaurant Field. Bára has honed her skills working in three Michelin-starred restaurants under legendary chefs in London, New York, and Sydney. However, at Leaf, she and her partner Michal Bílek focus on a different style: they run a small, personal venture where the menu changes multiple times each week, with an emphasis on seasonal vegetables sourced from local farms.
Leaf feels like a serene escape with its limited tables, wooden decor, lush greenery, and family-friendly vibe, yet it’s the inventive cuisine that shines on the plate. Instead of serving “big steaks,” guests can expect dishes like roasted wild garlic with clotted cream or turnips topped with herb pesto and lemon confit. Their four- and seven-course tasting menus demonstrate just how diverse and exciting vegetables can be when crafted by someone who views them as attractions rather than mere accompaniments. “Vegetables offer endless creative possibilities,” says Bára, and Leaf exemplifies this in every delightful dish.
Sofia Smith / Café Buddha, Prague
At Café Buddha in Vinohrady, owner Štěpán Návrat aimed to connect Czechs with the Orient. After five years travelling across Asia and learning from seasoned Thai grandmas who have passed down age-old recipes through generations, he has crafted an authentic Asian menu with a contemporary flair. Sofia Smith, recognized as one of Asia’s finest chefs, comes from an Irish mother and a Malay father. After leaving her IT job, she now brings joy to Asian food lovers at Café Buddha. “I found many classic Asian dishes too extreme or unusual for my taste. Still, there are guiding principles that I follow,” Sofia shares. “I take traditional recipes and twist them around, blending familiar tastes and experimenting with them. My dishes may seem simple, but they are packed with intricate details and balanced flavors. I strive to pour my heart and soul into my cooking, and that love should be evident on the plate.”
Kateřina Jakusová / Slice Slice Baby
Kateřina Jakusová gained experience as a sous chef at Esca in Prague for five years and had an internship at the prestigious Michelin Noma in Denmark. She initiated the Another Piece project and baked at Alf & Bet Bakery and Roastery, while also participating in several pop-up events. Recently, she opened her very first place in Holešovice, named pizzeria Slice Slice Baby. In a laid-back setting, diners can enjoy pizzas made with the skills she honed through various projects. While their menu changes with the seasons, classic options like Diavola and Margherita are always available. The tomato sauce is created using tomatoes sourced from Italy, while mozzarella and ricotta come from Mozzarellart and Hole Farm, and the flour is from local producer Mill Dubecko. The finished pizza is dusted with umami stardust—a special blend of dried miso, delicatessen yeast, dried garlic, and other spices crafted by Vasek Smolík from Oceteria. This is why Kateřina refers to her creation as neo-pizza. “It’s simply pizza that I love and enjoy. It’s a fusion of all my experiences, closely resembling Neapolitan pizza, but I don’t use traditional bread flour,” she explains.
What did they say about their work?
Natali Šnicerová: “I’m not aiming to own ten restaurants. Just one is enough for me, but I want to nurture it. This is my dream venture. I’m happy working here, and so are my team and guests. That combination alone is fulfilling for me.”
Silvie Kratochvílová-Jackson: “I truly respect the ingredients and go by a principle shared by Jack Shoop: if God took the time to grow each carrot, then I have to treat it as precious raw material.”
Vítězslava Bajčanová: “Most typical cooks wouldn’t even imagine using vegetable peels for broth. Many don’t even know how to properly butcher lamb so that the entire animal can be utilized. They tend to think we want to shortchange the guests, to deceive them. They ignore the fact that we’re trying to honor nature and the life of the animal.”
Jana Jelić Bilíková: “The notion that men are less afraid to experiment and are better at seasoning is just a stereotype, just like saying women can’t read maps. Those are generalizations, and I believe that the lack of women in kitchens primarily stems from the challenges of the profession.”
Sofia Smith: “Cooking is a very personal process for me, creating a link between me and my customers. My goal is their satisfaction. When I see that they enjoyed their meal and maybe even brightened their mood a bit, that brings me joy.”
