Finale as a tribute to Dieter Müller

FREIBURG IM BREISGAU. The grand finale of the renowned live competition "Chef of the Year" will be held on 21 October at the Kameha Grand in Bonn. Six of the most talented professional chefs will compete to prove their skills. This year's final is a special tribute to three-star legend Dieter Müller, who has supported the competition as jury president since its inception and played a key role in promoting it. A top international jury will decide on the winner in Bonn.

The theme of this year's final is centred around the culinary philosophy of Dieter Müller, one of Germany's most influential three-star chefs. The finalists are faced with the challenge of creating a three-course menu inspired by Müller's work and paying homage to his many years of culinary endeavour. The finalists can also expect a special feature in the main course: the black box. The shopping basket, from which the candidates can choose their ingredients for the main course, will only be revealed to them on the evening before the competition! "It is a great honour for me that the final of this year's competition is dedicated to my life's work. What has always been important to me in my work is precision craftsmanship, creativity, deep respect for the ingredients and the connection between tradition and innovation. I look forward to seeing how the finalists incorporate these elements into their menus. This competition is not only a stage for talent, but also an opportunity to pass on and reinterpret the essence of culinary art," says Dieter Müller.

High-calibre jury: top international chefs and experts judge the final

This year's competition jury is once again made up of renowned top chefs and industry experts who will judge the finalists' creations. Chaired by jury president Dieter Müller, the jury will be made up of Viki Geunes (Zilte***, Antwerp), Torsten Michel (Schwarzwaldstube***, Baiersbronn), Thomas Schanz (schanz.restaurant***, Piesport), Silvio Germann (Mammertsberg**, Freidorf (CH)), Rosina Ostler (Alois - Dallmayr Fine Dining**, Munich), Sebastian Frank (Horváth**, Berlin), Mike Süsser (TV chef), Nils Henkel (Bootshaus, Papa Rhein Hotel, Bingen) and Bernd Matthies (food critic and journalist). Jan Pettke (Scheck-In Kochfabrik, Achern), Michael Nehrdich (RATIONAL Germany), Fabrice Ohlmann (The Counter, Zurich)and Christian Sturm-Willms (Yunico*, Bonn) will accompany the candidates in the competition as technical judges, while top chef Matthias Gfrörer (Gutsküche Wulksfelde, Tangstedt) will guide the audience through the competition as host !

"For over a decade, 'Chef of the Year' has been the platform for up-and-coming culinary talents in German-speaking countries. Winning this competition opens doors and often marks the decisive turning point in the careers of our finalists. It is an enormous honour for us to have Dieter Müller at our side as jury president from the very beginning. With his tireless passion, he has had a decisive influence on the competition and we are delighted to now be able to honour his immense contribution to the culinary world," say organisers Nuria Roig and Christian Kamm, Managing Director of ROIKA Solutions GmbH.

Six finalists cook for the title

This year, the following six outstanding culinary talents and their assistants have made it to the final:

• Alexander Högner, Head Chef, Herzog, Munich, with assistant Sonja Denninger, Sous Chef, Herzog, Munich.
• Christoph Ehler, Sous-Chef, Leonardo Royal Hotel, Nuremberg, with assistant Entihal Khatib, Chef de Partie, Leonardo Royal Hotel, Nuremberg.
• Ivan Lazarenko, head chef, Hallo Emil, Stuttgart, with assistant Patrick Ködel, deputy head chef, Hallo Emil, Stuttgart.
• Jaspar Wcislo, Sous-Chef, Restaurant Agata's*, Düsseldorf, with assistant Marcel Förster, Head Chef, Agata's*, Düsseldorf.
• Simon Scheuerlein, Head Chef, Bayerischer Hof, Spalt (Bavaria), with assistant Lucia Ronellenfitsch, Chef de Partie, Bayerischer Hof, Spalt.
• Florian Kornexl, Head Chef, Gasthaus Kornexl, Untergriesbach (Bavaria), with assistant Marcel von Winckelmann, Head Chef, Restaurant Marcel von Winckelmann, Passau.

A day full of highlights

The final is open to trade visitors from 12 noon on 21 October and is primarily aimed at restaurateurs and industry experts. In the most exciting phase of the competition - the service time from 1.30 p.m. to 5 p.m. - the six finalists will compete against each other and serve their three-course menus to the jury. In addition to the live competition, guests will be attracted by the "Marketplace of Innovation", where partners and exhibitors will present their latest products, solutions and trends. The competition will also be accompanied by an exciting programme of events. The day will culminate in a festive awards ceremony at 6.30 pm, where not only the winner of the "Chef of the Year" title will be chosen, but special prizes will also be awarded.

Afterwards, the day will come to a culinary close with an exquisite kitchen party. The semi-finalists of the competition will be the star chefs who will be wielding their spoons and delighting guests with exclusive creations, including Daniele Di Sario (Il Teatro, Karlsruhe), Christian Loos (Landhotel Weißes Ross, Illschwang), Denis Brühl (H. Bodendorf*, Hotel Landhaus Stricker, Tinnum/Sylt) and Volodymyr Dykusar (Mook Group, Frankfurt). Live music and a DJ invite guests to round off the day in a relaxed atmosphere.

Tickets are available at www.kochdesjahres.de/tickets

The prizes

In addition to the title of "Chef of the Year" and prize money of 5,000 euros, special prizes will also be awarded for the candidates' special achievements and skills:

• The special prize, awarded by the Hobart company, honours the chef with the most sustainable working method in the competition. The prize is a high-quality undercounter dishwasher that can both wash and polish cutlery.
• The Best Plate Design Award, presented by Churchill, honours the most beautiful visual presentation of a starter. The winner is determined by a social media vote and can look forward to receiving a voucher from Churchill.
• The prize for the most creative dessert will be awarded by FRXSH. The winner will be decided by the top-class competition jury and will receive a Mousse Chef worth 5,000 euros.