Other
Honza Štěrba
Chef
- Discipline
- Other
i. Biography
Honza Štěrba has been the Executive Chef of Piano Nobile at Chateau Mcely since 2010, following a four-year stretch there as chef from 2006 to 2010. That continuity matters in a kitchen: it shapes service rhythm, tightens execution, and gives the house a steadier hand than a newly assembled brigade usually has. In Štěrba’s case, the work reads as measured rather than theatrical, with patience especially visible in his thinking around ham aging, where time is treated as a tool, not a delay.
The Path
The progression from chef at Chateau Mcely (2006–2010) to Executive Chef of Piano Nobile Restaurant, Chateau Mcely (2010–present) is a straight line through the same property. That kind of internal move usually reflects more than longevity; it points to a kitchen culture that rewards consistency and trust. With Honza Štěrba, the title changed in 2010, but the context stayed the same: the same estate, the same house, and a deeper level of responsibility carried forward inside it.
The Work Today
The center of Honza Štěrba’s public remarks is technique, repetition, and refinement over time. His focus on ham aging is practical rather than performative: “For over a year, we've been meticulously testing and refining various aging periods for our hams, working hard to discover the perfect profile that our guests love most.” What is notable is the methodical cadence of the work — testing, comparing, adjusting — the kind of process that happens away from the dining room but determines what eventually lands on the plate. That same approach appears in his account of range and timing: “We have tried six-month, nine-month, and now even twenty-month aging.” The sequence is the point. It shows a kitchen willing to let time do its work, then evaluate the result without rushing the answer. At Chateau Mcely, that patience reads as a technical position: deliberate, exacting, and comfortable with slow development.
In Their Words “For over a year, we've been meticulously testing and refining various aging periods for our hams, working hard to discover the perfect profile that our guests love most.” “We have tried six-month, nine-month, and now even twenty-month aging.”
Acclaim
The measure of Honza Štěrba’s standing is in the length of the appointment and the shape of the appointment itself. Chateau Mcely moved him from chef to Executive Chef in 2010, which signals confidence in the work already happening under his watch. No separate trophy case is needed to read clearly: the continuity of the role, and the patience reflected in his comments, are the evidence. His reputation rests on disciplined repetition, controlled testing, and a willingness to keep refining until the result is right.
Profile updated July 2026
FAQ
Asked of Honza
What is Honza Štěrba's current role?
As of 2026, Honza Štěrba is Executive Chef.
Where did Honza Štěrba work before?
Honza Štěrba's earlier career included Chateau Mcely.
