Master Chefs at Wein am Berg 2020
AUSTRIA MEETS BENELUX

Michael Kofler - chef at the 5-star hotel DAS CENTRAL in Solden, Tyrol
DAS CENTRAL - ALPINE . LUXURY . LIFE I SOELDEN

Michael Kofler

Tirolean award-winning chef Michael Kofler has been part of the ambitious kitchen team of our 5-star hotel Hotel DAS CENTRAL in Sölden since 2010. In 2018 he assumed management of the first-class kitchen crew, and since then delights his guests with much heart and passion for down-to-earth Alpine cuisine. A matter of special concern to Kofler is paying particular attention to the regionality as well as sustainability and top-quality of the products used. Assisting him are his two sous-chefs Christof Hochfilzer and Sandro Falkner as well as his Chef Pâtissier Raffaele De Luca, who actively support head chef Michael Kofler with new gourmet-compositions time and again.

  • 3 toques from Gault Millau
  • 92 Falstaff points
  • 91 points à la carte Guide

DAS CENTRAL – ALPINE . LUXURY . LIFE

Martin Steinkellner - guest chef at Wein am Berg 2019
Hotel Steirerschlössl I Zeltweg I Styria

Martin Steinkellner

Martin Steinkellner is among the best Austrian top chefs and since autumn 2018 has been impressing with his executive position as head chef in the multiple award-winning traditional enterprise Hotel Steirerschlössl in Zeltweg, right in the heart of Styria. The 27-year-old Reichenfels native knew already as a child that he wanted to be a chef, and has been pursuing this goal in leaps and bounds since then. Steinkellner puts the focus of his gourmet creations primarily on traditional, Austrian cooking with young, modern influences. He reinvents his unique signature of using no more than three components per dish in various textures on every plate.

  • 3 toques from Gault Millau
  • 95 Falstaff points
  • 90 points à la carte Guide
  • Nr. 37 – Austria’s 50 Best Chefs 2018 (Rolling Pin)

HOTEL STEIRERSCHLÖSSL

Restaurant Castor I Beveren I Belgium

Maarten Bouckaert

Belgian Maarten Bouckaert is one of the best chefs in the country and is well-known for his classical cuisine, where the focus is on quality regional produce. Trained in award-winning businesses, such as Hostellerie St.Nicolas in Elverdinge, The Fat Duck in England and De Karmeliet in Bruges and finally in the kitchen at Hof van Cleve (the only Belgian restaurant with three Michelin stars), Bouckaert took all of his experience with him and in 2016 opened his own restaurant – ‘Castor’ in Waregem, Belgium. In the same year, Bouckaert was awarded one Michelin star.

  • 1 Michelin star
  • 3 toques from Gault Millau
  • 2017 ‚Young chefs of the year’ in Belgium Gault Millau

RESTAURANT CASTOR

Restaurant t'Aards Paradijs I Ghent I Belgium

Lieven Lootens

Pioneer and head chef Lieven was the first restaurant in Belgium to be awarded the title “Best vegetable restaurant” in 2011. Vegetables play a leading role to him and so have become the main focus in his two top-restaurants “t’Aards Paradise” and “Naturell”. The award-winning chef experiments with a wide range of fresh ingredients, with a focus on fresh vegetables, fruit and herbs, which he grows himself. The seasonal vegetable cuisine and reinterpreted, award-winning creations, make Lievien Looten a pioneer in the Belgian culinary scene.

  • 3 toques from Gault Millau
  • Place 18 ‚100 Best Vegetables Restaurants 2019

T’AARDS PARADISE

De Gieser Wildeman I Nordeloos I Niederlande

René Tichelaar

René Tichelaar numbers among the best chefs in the Netherlands and is also widely known as the “no-nonsense chef”. Thus he places great value on his creations being recognisable at any time and his main components not being adulterated. The seasons and, above all, the selection of fresh & regional products also play a big role in his kitchen. It is also exceptional that René Tichelaar and his head chef Niels van den Berg have been awarded the prestigious title of “MasterChef” and thus count among the cooking elite in the Netherlands.

  • 3 toques from Gault Millau
  • 1 Michelin star

DE GIESER WILDEMAN

RESTAURANT ice Q I SÖLDEN

Klaus Holzer

Since last winter season, Klaus Holzer is in charge of the culinary delicacies in our ice Q Restaurant – awarded with 2 toques from Gault Millau. The ice Q is located at over 3,048 m above sea level and already impressed as the unique shooting location in the James Bond blockbuster SPECTER. Klaus Holzer’s passion for Alpine Cuisine is reflected in the individual dishes, making the ice Q restaurant the culinary hotspot in the Alps.

  • 2 toques from Gault Millau

Gourmet restaurant ice Q

Delicacies from Austria & Benelux
AT WEIN AM BERG 2020 in SOELDEN

Eveline Wild back at hotel DAS CENTRAL - Wein am Berg
AUSTRIA

Eveline Wild

Native Tirolean Eveline Wild is chocolatier out of passion and worked as Chef Patissier here with us in Hotel Das Central from 2004 to 2005. In addition to countless awards such as “Patissier of the year” by Gault Millau, Eveline was even named “Chef of Chefs 2018” by the Association of chefs in Austria in 2018. Since 2012, the pastry chef world champion is also known from TV. Today, you can watch Eveline every week in the cooking show “tastes perfect” on ORF 2. Together with her husband Stefan, Eveline today manages the 4-star hotel DER WILDE EDER in Styria with great success.


MORE INFORMATION ABOUT EVELINE WILD

BELGIUM

Cheese Affineur van Tricht

Flemish father and son team Van Tricht have been inspiring for years with their superb variety of Belgian cheeses. It is not for nothing that Frederic van Tricht was chosen as Europe’s Best Cheese Affineur in 2010 by the Wall Street Journal. This cheese affineur enhances cheeses – some of which are ready-made – and together with son Michel also works meticulously on new ideas. For instance, these Belgians use beer, gin and even vanilla and chocolate to enhance their cheeses.


MORE INFORMATION ABOUT THE CHEESE AFFINEUR

BELGIUM

The Chocolate Line

Dominique Persoone is among the most exceptional chocolatiers in all of Belgium and one of those currently in most demand, and refers to himself as ‘shock-o-latier‘. Together with his wife he runs two chocolate stores under the name of ‘The Chocolate Line‘ as well as his own chocolate factory. In addition to his unexpected chocolate flavour combinations with pop rocks, deep-fried onions, black olives or crispy bacon, Persoone has even designed a type of chocolate-snuff-machine under the name of ‘Chocolate Shooter‘.


MORE INFORMATION ABOUT THE CHOCOLATE LINE

Kurt Caen from Frituur ‘t Brochetje
BELGIUM

Frituur ‘t Brochetje

Sandra and Kurt Caen own a typical kind of restaurant in Flanders, called a ‘frituur’, where people come to buy French fries. Their ‘frituur ‘t Brochetje’ received the title of ‘Beste Frituur van Vlaanderen’ in 2018 and Belgium’s ‘Most customer-friendly frituur’ in 2019. They have been baking French fries for more than 20 years and now also created their own beer called ‘Patattenkop’.


MORE INFORMATION ABOUT THE FRITUUR

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