JRE celebrates half a century of culinary excellence

PARIS. On 7 and 8 April, the international restaurant association Jeunes Restaurateurs (JRE) celebrated its 50 years of commitment to culinary art and high-quality food with a major congress in Paris. One member of the German section had a special reason to celebrate: Alexander Wulf ("Troyka", Erkelenz) was voted "Chef of the Year - Powered by Pastificio Dei Campi"

Paris is probably one of the most important cities when it comes to enjoyment and cuisine. It is therefore hardly surprising that the Jeunes Restaurateurs were founded there half a century ago. And it was in this special metropolis that the international association celebrated its 50th anniversary with over 500 people - including 400 JRE chefs and sommeliers with over 180 Michelin stars, representing a total of 16 countries. The congress provided a platform for participants to share experiences and engage in lively debates about the future of fine dining, sustainable business growth and the impact of global digitalisation. International partners, press, exhibitors and representatives of the most important catering companies were also present.

Hans van Manen, CEO of the JRE for over 20 years, emphasised: "We are delighted that we were able to host this event in the heart of Paris, where our journey as Jeunes Restaurateurs once began. "The 50th JRE Congress was a celebration of our shared passion for fine dining and culinary innovation." Gwendal Poullennec, International Director of the Michelin Guide said: "There was no way I was going to miss the 50th birthday of an old friend, the Jeunes Restaurateurs."

One member of JRE Germany even had a double reason to celebrate: star chef Alexander Wulf ("Troyka") from Erkelenz received the "Chef of the Year - Powered by Pastificio Dei Campi" award at the JRE Awards. This award recognises chefs who have achieved particularly outstanding results - especially in terms of culinary innovation and hospitality. "We are of course delighted that one of our German members was able to win this award. Alexander Wulf has more than earned the award. Congratulations!", congratulates Oliver Röder, President of JRE Germany.

The other highlights of the 50th JRE Congress

• The gathering: The JRE looked back on five decades of top gastronomy and honoured the people who have ensured that the association is internationally successful today, including former presidents and members. France took centre stage as the place of foundation. The Jeunes Restaurateurs also announced plans for the future of the association, including the intention to expand outside of Europe and to champion sustainability projects.
• Speakers: The international board of the JRE: Daniel Lehmann - President, Hans van Manen - CEO; Gašper Puhan - Vice President; Daniel Canzian - Vice President. Other speakers were: Beatrice Cornacchia - Executive Vice President of "Mastercard"; Andrea Illy - Chairman of "illycaffè"; Gwendal Poullennec - International Director of the Michelin Guide; Alexandra Marnier-Lapostolle - President of "Domaines Bournet-Lapostolle"; Sara Rosso-Cipolini - President of "Planhotel Hospitality Group"; Alexander Herrmann - Owner of the restaurant "AURA by Alexander Herrmann & Tobias Bätz" (Wirsberg); Peter Čas - CEO of "Vaider Group AG"; Ernesto Iaccarino - owner of the restaurant "Don Alfonso 1890"; John Michael Denhof - Chairman of the Board of "Nova KBM Bank"; Giuseppe di Martino - CEO and owner of "Pastificio dei Campi"; Renzo Cotarella - CEO of "Marchesi Antinori"; Rod Smith - Master of Wine and Regional Chair; Provence of Decanter.
• 10-Hands Gala Dinner: An exquisite gala dinner was prepared by five JRE chefs: Paolo Casagrande*** ("Restaurant Lasarte", Spain), Ana Ros*** ("Hiša Franko", Slovenia), Enrico Bartolini*** ("Mudec", Italy), Tobias Bätz** ("AURA by Alexander Herrmann & Tobias Bätz", Wirsberg) and Eveline Wild, pastry world champion from the restaurant "Der Wilde Eder" in Austria.
• JRE Awards: The JRE Awards recognise outstanding culinary achievements within the association in six categories. This year's winners were also announced at the congress:
  • "Entrepreneur of the Year - Powered by Mastercard": Enrico Bartolini ("Mudec", Italy)
  • "Chef of the Year - Powered by Pastificio Dei Campi": Alexander Wulf ("Troyka", Erkelenz)
  • "Sommelier of the Year - Powered by Antinori": Nina Bratovž, ("Restaurant JB", Slovenia)
  • "Sustainability Award - Powered by Swan Hellenic": Stefano Pinciaroli ("Restaurant PS", Italy)
  • "Innovation Award - Powered by Carpigiani": Ryan Blackburn ("Old Stamp House", United Kingdom
  • "Taste of Origin - Powered by Parmigiano Reggiano": Uwe Machreich ("Triad", Austria)
• Chef-2-Chef-Summit: The "Carreau du Temple" was the venue for the Chef-2 Chef-Summit. The programme included masterclasses, presentations, wine tastings and an exhibition with leading producers, innovative products and culinary trends. These included, for example, vertical wine tastings of the "Tignanello" from "Marchesi Antinori" and the "Gran Reserva '904" from "La Rioja Alta S.A."; a wine tasting of "Clos Apalta"; a Pastificio dei Campi Pasta Masterclass with top chef Peppe Guida; the presentation of "Carpigiani Gelato" ice cream with JRE chef Stefano Pinciaroli; a presentation of the ethical foie gras "Foie Royale" with JRE chef Annett Teich and the plant-based meat from "Planted".
• Sustainability as a priority: The JRE are committed to offsetting the emissions of their congress. Through strategic actions and partnerships, including investment in sustainable forestry projects with The Green Branch, the association has actively worked to offset the event's carbon footprint. In this way, the Jeunes Restaurateurs show that they are not only committed to preserving culinary traditions, but also to protecting the environment.
• Manifesto: The JRE Congress was therefore also the right place to sign the manifesto "A Toast to a Sustainable Tomorrow - Crafting a Blueprint for a Greener, Eco-Friendly Wine Culture", a document in which the parties involved commit to using lighter wine bottles in the future. Together with the international partner "Vaider Group", the association will develop a wine bottle that weighs little but still looks high quality. The "Vaider Group" is a global business partner for the design and production of premium glass packaging in the "Hrastnik 1860" glassworks. The manifesto "A Toast to a Sustainable Tomorrow - Crafting a Blueprint for a Greener, Eco-Friendly Wine Culture" was signed by the following people:
  • The international board of the JRE: Daniel Lehmann - President; Hans van Manen - CEO, Gašper Puhan - Vice President; Daniel Canzian - Vice President; Peter Čas, CEO "Vaider Group AG, Hrastnik1860"; Renzo Cotarella, Winemaker and CEO "Marchesi Antinori"; Ronnie Janssen, Commercial Senior Vice President Domaines de Bournet-Lapostolle"; Guillermo de Aranzabal Bittner, Deputy General Director "La Rioja Alta S. A. "; Nerea Sanz, Marketing Manager "Decanter"; Rod Smith, Master of Wine; Jancis Robinson, Master of Wine.

This support from large gastronomic organisations, a partner capable of developing such a bottle and the backing of the wine community are essential for the success of this project, with which we want to create a future-proof and sustainable wine culture. More information can be found at: https://jre.eu/en/manifesto-a-toast-to-a-sustainable-tomorrow

• First AI chef: In collaboration with "Colossyan", the JRE presented the first AI chef. This emphasised the association's commitment to using technology to remain at the forefront of culinary development.