Each year, Wein am Berg brings together outstanding top chefs who impress with passion, creativity, and exceptional craftsmanship. From refined gourmet creations and modern interpretations of classic dishes to innovative taste experiences – this exclusive culinary event is where culinary excellence meets first-class wines. Look forward to extraordinary menus and unforgettable moments of indulgence, created by renowned chefs from Austria and beyond.
The following top chefs have already confirmed their participation in ‘Wein am Berg 2026’. Further guest chefs will be announced shortly.
Karl Baumgartner with his Restaurant Schöneck is considered one of the best chefs in South Tyrol, and rightly so. In his comfortable, almost informal restaurant, culinary history has been written for more than 30 years. With ingredients fresh from the market he succeeds in creating new regional dishes with an Italian Mediterranean influence time and again, which delight gourmet lovers.
East London is full of great restaurants, but one that earned a Michelin star within just 20 days and retained it the following year is truly special. Behind opened by Andy Beynon in October 2020 in London Fields, delivers top-quality cuisine and creative concepts. Trained under some of the country’s best chefs, Beynon focuses on fish, seasonal ingredients, and innovative menus.
The two-Michelin-starred cuisine of Tannenhof offers culinary masterpieces. The dishes created by Chef de Cuisine Dennis Ilies are deeply inspired by travel, the seasons, and the surrounding nature. In particular, the Tyrolean mountains play a key role in shaping the selection of ingredients. At the heart of his cooking lies a passion for nature’s finest products.
At just 23, Jakob Szedonja has already gained impressive experience in top-tier gastronomy. His career has taken him to Verve by Sven, Tim Raue, and the Hotel Sacher in Vienna. After a stint at Florianihof, he now heads the pastry department at the 5-star Hotel Das Central in Sölden. With a keen sense for flavors, textures, and aesthetics, he combines exceptional craftsmanship with modern finesse.
Stefan Speiser has been the new Chef de Cuisine at Hotel Das Central since autumn 2024. For him, it is a return to his culinary roots, as he was already part of the Central kitchen team many years ago. In the kitchen, the native of Lower Austria emphasises the use of fresh, local ingredients and innovative preparation methods. His creative dishes are strongly influenced by the different seasons. Stefan Speiser combines regional and seasonal products with contemporary international influences.
At around 1,000 meters above sea level in South Tyrol, pure mountain apple juices of the highest quality are produced. Carefully crafted, they reflect origin, purity, and the power of nature. Versatile, refreshing, and ideal as a modern food pairing. Thomas Kohl is Italy’s first apple juice affineur.
