Jaspar Wcislo is "Chef of the Year 2024"

BONN. 21 October 2024 saw the final of the renowned 'Chef of the Year' live competition take place at the Kameha Grand in Bonn. Six up-and-coming top chefs competed for the title in front of thousands of trade visitors and press representatives. They had to convince a high-calibre jury with their three-course menus. In the end, Jaspar Wcislo secured victory. He was followed by Alexander Högner and Simon Scheuerlein in second and third place. The finalists were delighted to receive further special prizes. The laudatory speech for three-star legend Dieter Müller was a particularly emotional highlight.

Six up-and-coming top chefs battled it out in the live competition for the prestigious title of "Chef of the Year", which is endowed with €5,000 in prize money and numerous other prizes. In just five hours, they prepared a three-course menu that was intended as a tribute to the legendary chef Dieter Müller. One particular challenge was that the candidates only received the shopping basket for the main course on the evening before the competition. The shopping basket was selected by Dieter Müller himself and presented to the finalists by him personally the evening before. The mandatory ingredients included veal cheek and fillet, vanilla, wild broccoli, celeriac, balsamic vinegar and others.

In front of 1,000 trade visitors, including leading restaurateurs, influencers and members of the press, the finalists had 5 hours to prepare their menus. After their preparation time, they only had 20 minutes to present their menus to the jury in six different ways. In addition to the competition, the marketplace with over 25 exhibitors offered visitors numerous culinary highlights and innovative products.

More than 20 stars at the jury table

The high-calibre jury, including jury president Dieter Müller, was 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), Bernd Matthies (food critic and journalist), Eric Menchon (Le Moissonnier*, Cologne) and Hans Stefan Steinheuer (Steinheuers Restaurant Zur Alten Post**, Bad Neuenahr-Ahrweiler).
Jan Pettke (Scheck-In Kochfabrik, Achern), Michael Nehrdich (RATIONAL Germany), Fabrice Ohlmann (The Counter, Zurich), Marvin Böhm (Aqua***, Wolfsburg) and Christian Sturm-Willms (Yunico*, Bonn) accompanied the candidates in the competition as technical judges.

As presenters, top chef Matthias Gfrörer (Gutsküche Wulksfelde, Tangstedt) together with technical judges Jan Pettke and Christian Sturm-Willms guided the audience through the competition! Jaspar Wcislo impresses and secures victory - jury completely thrilled!
Jaspar Wcislo, sous chef at Agata's* restaurant in Düsseldorf, and his assistant Marcel Förster, head chef at Agata's*, Düsseldorf, ultimately won the competition.

"I have been following this competition since the beginning because I consider it to be one of the best stages for chefs and their restaurants," said Dieter Müller, "I have taken part in many competitions myself and know how important such platforms are. It was a special honour for me that this year's final was dedicated to me. I was thrilled by the innovative interpretations of the candidates and it was a close race."

"The standard of all the candidates was impressive and at the end with Jasper we got something really bold and different from the ingredients of the black box! After his perfect start, his main course picked me up in a very special way. It was exactly what it needed - a perfect mix of courage, innovation and creativity that really knocked me off my feet," said jury member Mike Süsser.

In second place was Alexander Högner, Head Chef, Herzog, Munich with assistant Sonja Denninger, Sous Chef, Herzog, Munich and in third place Simon Scheuerlein, Head Chef, Bayerischer Hof, Spalt (Bavaria) with assistant Lucia Ronellenfitsch, Chef de Partie, Bayerischer Hof, Spalt.
Winning menus:
1 place - Jaspar Wcislo:

• Appetiser: Char á la "Amuse Bouche"
• Main course: Veal fillet | veal cheek | carrot | "Agatas" tartare
• Dessert: Mettmann goat's cheese with pumpkin | lemongrass and curry

2nd place - Alex Högner:

• Appetiser: Mousse of langoustines and peas
• Main course: Veal fillet | veal cheek | carrot | purple mustard | albufara foam
• Dessert: Buckwheat and tonka bean ganache | spruce sprouts | blackberry

3 Place - Simon Scheuerlein:

• Appetiser: Char in three acts: Sushi I Smoked fish tartelette I Smoked fish essence
• Main course: Veal fillet | veal cheek | carrot | celeriac vanilla puree l glazed celeriac caramelised broccoli | lavender butter
• Dessert: coconut I citrus fruit I curd cheese

Also competing as finalists are:
- 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.
- Florian Kornexl, Head Chef, Gasthaus Kornexl, Untergriesbach (Bavaria), with assistant Marcel von Winckelmann, Head Chef, Restaurant Marcel von Winckelmann, Passau.

Tribute to Dieter Müller

A special highlight of the evening was the tribute to three-star legend Dieter Müller, who has accompanied the competition as jury president from the very beginning. In a moving laudatory speech, the well-known radio chef Helmut Gote joined Dieter Müller in honouring his impressive life's work. More than 50 companions gathered on stage to honour Dieter Müller and take an unforgettable group photo.

Nuria Roig, Managing Director of competition organiser Roika Solutions: "Dieter Müller is not only a legend of top gastronomy, but also a source of inspiration for many generations of chefs. He has supported 'Chef of the Year' from the very beginning and is passionately committed to the next generation of chefs. It was a special honour for us to honour him in this way and celebrate his extraordinary life's work."

Special prizes for creativity, appearance, sustainability and hygiene

In addition to the "Chef of the Year" title, special prizes were also awarded for the candidates' special achievements and skills:

• The Hobart company, honoured the chef with the most sustainable and cleanest working method in the competition. Simon Scheuerlein was able to impress here and is delighted to receive a high-quality undercounter dishwasher that can both wash and polish cutlery.
• With its Best Plate Design Award, Churchill honoured the most beautiful visual presentation of a starter. The winner was determined by a social media vote. Simon Scheuerlein was able to secure victory and is delighted to receive a Churchill voucher worth €1000.
• Creativity in dessert was rewarded by the company FRXSH. In the end, Jaspar Wcislo won over the top jury. He can look forward to a Mousse Chef worth €5,000.

Dates for 2025

The final of 'Chef of the Year' was an overwhelming success. The impressive range of talent, ambition and tireless passion has deeply moved us and the entire top gastronomy industry. It was inspiring to see the best minds in our industry celebrating these exceptional talents," says Managing Director Christian Kamm. "We are already looking forward to next year with great anticipation." The dates and venues for the next edition will be announced at the end of November 2024.