Big stage for culinary talents

FREIBURG - On 26 May 2025, the Kameha Grand Bonn will be transformed into a vibrant hotspot of the gastronomy scene. At the semi-final of the renowned "Chef of the Year" competition, twelve top chefs will meet in teams of two and compete for four coveted final places in the live competition. The event will be accompanied by an extensive supporting programme that combines enjoyment, networking and innovation.

The tenth anniversary edition of "Chef of the Year" kicked off on 31 March 2025 at the Scheck-in Kochfabrik in Achern under the motto "Cook your life " - more emotional than ever before. For the first time, a comprehensive casting was introduced as part of the judging system. From almost 500 applications, the 30 most promising talents from Germany, Austria, Switzerland and South Tyrol were invited to prove themselves in a special challenge. In addition to excellent cooking at the highest level, the candidates' marketability was also included in the assessment for the first time - a pioneering innovation that was received with great enthusiasm.

12 places awarded for the semi-final - a second chance for 18 more

At the end of the casting, the jury awarded 11 tickets for the semi-final. In addition, Sonja Denninger (Newcomer of the Year 2024) has already been allocated a place. The remaining 18 candidates will be given a second chance: on 25 May 2025, they will compete in the Chef's Challenge Night at the Kameha Grand Bonn - live in front of over 400 industry insiders, restaurateurs and foodies. The talented chefs will face an exciting challenge in two groups of nine. One team per group qualifies directly for the grand final.
The speciality: The decision is up to the audience - the guests on site vote live to decide which two teams get the coveted places in the final.

What guests can expect

The marketplace opens at 11:00 a.m. with over 40 selected brands presenting their new products, catering trends and exclusive trade fair offers. In the all-day innovation kitchen, guests can look forward to workshops, tastings and talks with industry visionaries. Participation is limited and places are limited.

Live competition - The Battles: From 11:00 to 16:30, 12 top teams will compete against each other in an exciting live cooking competition. Who will win over the jury and audience? Only four pairs will make it through to the final.

Meet & greet with the jury: From 17:15 to 18:00, visitors can meet real industry stars - an opportunity to talk to them at eye level.

Award ceremony - goosebumps guaranteed: The big decision will be made at 6.30 pm: Which four teams will make it to the final?

Kitchen party from 19:30: A special highlight is the evening kitchen party with the live band Partyinferno. An atmospheric ambience ensures the perfect finale - whether on the dance floor or in a relaxed round of talks.

These are the candidates who will compete in the semi-finals of "Chef of the Year" 2025

• Mario Aliberti, Managing Partner & Head Chef, 5 Sen:ses by Mario Aliberti and P.I Cantina, Karlsruhe, Assistant: Lars Schröder, Apprentice, 5 Sen:ses by Mario Aliberti, Karlsruhe: Mario Aliberti is a visionary with an unerring sense for flavours. His father, himself a chef, awakened his passion for the culinary arts at an early age and laid the foundations for his career. His training at the Mark Oliver Elbel restaurant was the first step, after which Mario gained formative experience in top gastronomy: from the Bayrischer Hof in Munich to the renowned Tippling Club in Singapore. There he developed his signature style: a refined combination of Italian elegance and Asian finesse, paired with regional roots. As head chef, he managed the Badischer Hof in Brühl and the IVY Karlsruhe, among others, before going his own way with P.I Cantina and 5 Sen:ses in 2023. While P.I Cantina offers a modern casual experience with 700 seats, 5 Sen:ses is a statement for fine dining with character. Its style is product-focused, in love with detail and unconventional - a cuisine that is both surprising and familiar. Its awards speak for themselves: New Opening of the Year in Falstaff 2025, as well as in the Great Guide. He was already in the final of Chef of the Year in 2022 - and this year, too, Mario prevailed against almost 500 applicants in the preliminary round and now wants to bring the title to Karlsruhe.
• Denis Brühl, Head Chef, Bodendorf's* at Relais and Châteaux Landhaus Stricker, Tinnum/Sylt, Assistant: Philip Zeidan, Head Chef, Chez Marie, Frankfurt: Denis Brühl has an impressive culinary journey behind him, which has taken him from the banks of the Rhine to Switzerland and the picturesque North Sea. Along the way, the 33-year-old has constantly developed his skills and passion for cooking. Stations such as the Restaurant & Hotel Fitschen am Dorfteich in Sylt and the Hotel & Restaurant Kronenschlösschen in Eltville am Rhein, where he also took part in the renowned Rheingau Gourmet Festival, shaped his path. Since 2018, Denis has found his culinary home at the Relais & Châteaux Landhaus Stricker on Sylt, where he now runs the Michelin-starred restaurant Bodendorf's* and the modern SIEBZEHN84 alongside Holger Bodendorf. With exceptional ambition and talent, he has worked his way up from chef de partie to head chef in just two years and now delights his guests with cuisine that is characterised by product orientation and intensity. As a member of the Feinheimisch network, he is committed to sustainable gastronomy and regional products and supports up-and-coming talent as a mentor. Denis was already part of the competition in 2024 and made it through to the semi-finals - an experience that has left a lasting impression on him: "Chef of the Year not only helped me develop my culinary skills, but also awakened my ambition. That's exactly why I want to take part again, to face the challenge once more and continue to grow." Inspired by his career, characterised by precision, creativity and deep roots in the culinary world, Brühl is once again doing everything he can to impress the jury with his exceptional creations this year.
• Sonja Denninger, sous chef, Rauschenberger Eventcatering, Munich, assistant: Clara Hunger, head chef, Nullkommaeins, Hamburg: Sonja Denninger combines warmth, creativity and leadership - and stands for real female power in top gastronomy. She discovered her passion for cooking as a child in her grandmother's kitchen and through her father, a master baker, and it was with this fire in her heart that she began her career, characterised by stints at the Hotel Jungbrunn (Tyrol), the Bullerei in Hamburg and the Herzog in Munich, where she took on responsibility as sous chef. Her style? Down-to-earth, modern, loving - a signature that delights her guests as much as the experts. Sonja's path has taken her through many formative stations, where she not only honed her craftsmanship, but also made valuable contacts. One of these was Alexander Högner, who took her along as his assistant in the 2024 "Chef of the Year" competition - and who encouraged her to step into the limelight herself. Her style is down-to-earth, modern and loving. She draws inspiration from everywhere - from cookbooks, travelling, social media and special restaurant visits. Sonja's biggest wish for the future is to open her own café. In 2024, she was named "Newcomer of the Year" in the final of "Chef of the Year" - a milestone that underlines her impressive development. Sonja is now in the semi-finals of the most prestigious competition in gastronomy and is preparing to showcase her talent on the big stage on 26 May 2025.
• Michel Gietz, Head Chef, Bootshaus Restaurant at the Papa Rhein Hotel, Bingen am Rhein, Assistant: Lasse Siepe, Chef de partie, Bootshaus Restaurant, Bingen am Rhein: Some find their destiny by chance, others are literally born into it. For Michel Gietz, it was the latter - because cooking is in his blood. His family gave him a passion for good food, and his very first internship in the kitchen made it clear to him: this is exactly my path. Today, the 28-year-old has both feet firmly planted in top gastronomy and has a clear goal in mind: his own star. The fact that he has what it takes is shown not only by his ranking among the "100 Best Chefs in Germany", but also by his tireless ambition. His cuisine? Classic, simple, delicious - no frills, but with a full focus on flavour and quality. He finds inspiration everywhere - be it when eating in other restaurants or on Instagram. But the biggest influences on his style were three special people: Ralf Wedekind, his trainer, who taught him the basics and gave him a chance. Julian Stowasser, where he experienced the feeling of a cooked star for the first time - a moment that sparked his ambitions. And Nils Henkel, his mentor, who continues to inspire him to surpass himself. Michel is now taking on the next challenge: the "Chef of the Year" competition. His chef Nils Henkel drew his attention to it - and he sees it as the perfect springboard to develop further and get a little closer to his dream. His motto: Success with humour, composure and ambition.
• Fabian Höckenreiner, Head Chef, Fichters Kulturladen, Ramsau, Assistant: Christian Wurmsam, Head Chef, Restaurant Pageou, Munich: Fabian Höckenreiner combines a down-to-earth attitude with visionary craftsmanship. Growing up in a family where good food always played a central role, he discovered his passion for cooking at an early age - inspired by spending time at the cooker with his mother and grandmother. His path took him through classic training centres such as the Alte Villa in Utting and the Wirtshaus am Kirchsteig in Dießen before he gained a foothold in top gastronomy. His years at the Huberwirt* in Pleiskirchen and the top Stockholm restaurant Coco & Carmen were particularly formative, where he further developed his signature style. Today, Fabian stands for a cuisine that is deeply rooted in the region but knows no boundaries. Fermentation, nose-to-tail principles and the uncompromising use of seasonal produce are essential components of his style, and he has been bringing this philosophy to the plate as head chef at Fichters Kulturladen in Ramsau since February 2025. His goal? To combine traditional techniques with modern approaches and revitalise forgotten culinary art with new sophistication. As a creative mind who likes to swim against the tide, he sees himself as a role model for a new generation of chefs. His achievements have not gone unnoticed: 14 points in Gault&Millau, 7 pans in Gusto and a place in the semi-finals of the prestigious "Chef of the Year" competition as early as 2023. As a content creator at Gronda, he also shares his knowledge and ideas with the community. With his return to "Chef of the Year", Fabian not only wants to test his limits, but also show that sustainability, innovation and perfect craftsmanship are not opposites - they are the future of gastronomy.
• Christian Hoffmann, Sous Chef, Golvet*, 40 SECONDS Service GmbH, Berlin, Assistant: David Habel, Demi Chef, Golvet*, Berlin: Christian Hoffmann combines unconventional street food spirit with the precision of Michelin-starred cuisine. His culinary journey began in Leipzig, inspired by his mother, who was a chef herself and introduced him to food at an early age. After completing his training, he was drawn to top-class gastronomy: Stations such as the Skykitchen* (Berlin), the First Floor* (Berlin) and the Lorenz Adlon Esszimmer** (Berlin) shaped his signature - in love with detail, flavour-intensive and always in search of new facets of flavour. His time at Gut Apfelkamp under head chef Ingo Kuhnert was particularly formative for him, where his passion for fine dining was ignited. Today, he contributes his creative energy as sous chef at the renowned Golvet* in Berlin. There, he combines precise craftsmanship with bold flavours and creates dishes that surprise and delight. Hoffmann draws his inspiration from a wide variety of sources - from Michelin-starred restaurants to street food stalls. His great role model is Sebastian Frank (Horváth**, Berlin), whose consistent adherence to style and down-to-earth approach impresses him. By taking part in "Chef of the Year", Christian wants to further develop his own signature style, compete with like-minded chefs and take the next step in his career. His goal? To cook up a star himself one day - and always remain true to his style.
• Laurenz Jürgens, Sous Chef, Jan's Restaurant*, Detmold, Assistant: Falk Roßbach, Chef de Partie, Jan's Restaurant*, Detmold Laurenz Jürgens is a chef who combines technique and creativity at the highest level. His attention to detail and his experience in patisserie give his dishes a special structure and balance - always characterised by precision, aesthetics and depth of flavour. His culinary journey began classically as a young chef, but he discovered his enthusiasm for the craft of patisserie early on. Through various positions as chef-pâtissier and chef de partie, he developed an extraordinary finesse in playing with textures and flavours. Today, Laurenz plays a key role in the creative line as Sous Chef at Jan's Restaurant* in Detmold. The 26-year-old proved that he not only excels at the cooker, but also in competition as a finalist in "Patissier of the Year" 2023, where he showed that his expertise and competitive spirit go hand in hand. For Laurenz, every dish is more than just a composition - it tells a story of passion, experience and technical excellence. By taking part in "Chef of the Year", he not only wants to further refine his skills, but also show that attention to detail and creativity are not opposites, but the essence of great cuisine. Together with Falk Roßbach, who also supported him in "Patissier of the Year" in 2023, he will compete for the coveted title in Bonn on 26 May 2025.
• Masaru Oae, Head Chef & Managing Director, Masa Japanese Cuisine*, Frankfurt am Main, Assistant: Jérôme Allain, Sous Chef, Masa Japanese Cuisine*, FrankfurtFormal start: Masaru Oae brings the essence of Japanese cuisine to Germany - with a deep understanding of innovation and refinement and seasonal products. His dishes combine traditional techniques with modern influences and show how the highest quality produce can be combined with creative development. His journey has taken him through some of the best restaurants in the world: MIYAMA Japanese Restaurant (London), YASHIN SUSHI (London) and the Michelin-starred restaurants NAGAYA* and YOSHI by NAGAYA* (Düsseldorf). Above all, his experience as head chef at YOSHI by NAGAYA* and the award of a Michelin star had a lasting impact on Masaru and gave him a valuable foundation for his own restaurant. In 2021, Masaru realised his dream and opened Masa Japanese Cuisine* in Frankfurt - a restaurant that was awarded a Michelin star just one year later and has now received it for the third year in a row. Masaru stands for subtle perfection - an ambassador between worlds and a master of detail. With his curiosity for the unknown, he wants to take the next step in the semi-finals of "Chef of the Year" and fight for a place in the final.
• Julio Pizarro, Head Chef & Managing Director, Pizarro Fine Dining, Groß-Gerau, Assistant: Gonzalo Alonso Irigoyen, Sous Chef, Pizarro Fine Dining, Groß-GerauFormal start: Julio Pizarro is a cosmopolitan chef with a keen sense of flavours and innovation. His roots are in Peru, but his culinary path has taken him to some of the most prestigious addresses in the world: from Le Cordon Bleu in Lima and Paris to top restaurants such as Quique Dacosta*** (Spain), D.O.M.** (Brazil) and Maito (Panama), he has gathered influences that have shaped his unique style.Since 2021, he has been head chef and managing director of his own restaurant Pizarro Fine Dining in Groß-Gerau, where he celebrates modern, cosmopolitan cuisine with Latin American temperament and European precision. Here he combines his deep love of fish and seafood with innovative techniques and a clear signature style. His claim: culinary excellence without compromise. Frozen or convenience products? An absolute no-go in his kitchen. Pizarro has won several awards, including the Balfegó Germany competition. As head chef, he also led the Maito restaurant onto the list of the 50 Best Restaurants in Latin America. His restaurant is listed in the Michelin Guide, but his biggest goal is to cook up his first Michelin star. He draws inspiration from his memories, experiences and passion for products - a philosophy that he internalised as a child. Growing up in a family where good food was the epitome of community, he began cooking at the age of eight. His university studies, combined with a Grand Diplôme de Cuisine from Le Cordon Bleu Paris, laid the foundations for his extraordinary career. By taking part in "Chef of the Year", he wants to open new doors, demonstrate his skills and show what experience he has gained from his international stations. Together with his right-hand man Gonzalo Alonso Irigoyen, he will be fighting for a place in the final.
• Helge Straub-Schilling, Head Chef, Genusswerkstatt Mainz and Atrium Restaurant, Mainz, Assistant: Daniel Schaudig, Chef de Partie, Genusswerkstatt Mainz and Atrium Restaurant, Mainz: Helge Straub-Schilling characterises the Mainz gastronomy scene with a mixture of clarity, depth of craftsmanship and a creative approach to regional cuisine. He developed his culinary signature in some of the best restaurants in Germany - from Ente* in Nassauer Hof (Wiesbaden) and top air* (Stuttgart) to Ammolite - The Lighthouse Restaurant** (Rust) and Steins Traube* (Mainz-Finthen). He discovered his love of gastronomy as a child through his grandmother, with whom he worked in the kitchen from an early age. This deep connection to the craft has shaped him - and to this day, it is the perfection of the craft that drives him. He finds inspiration everywhere: in cookery books, on social media and when eating in other restaurants. Today, he combines his accumulated experience as head chef of two restaurants: the Genusswerkstatt and the Atrium Restaurant at the Atrium Hotel in Mainz Finthen. His cuisine is modern and classic at the same time, always with a focus on regional products and a stylistically clear line. In 2023, he reached the semi-finals of "Chef of the Year" - a milestone that underlines his ambition and passion for the competition. Helge has received multiple awards, including 2 red toques in Gault & Millau, 7 pans in Gusto, 3 diamonds plus kitchen tip in the Varta Guide as well as 89 points in Falstaff and 3.5 caps in the Great Guide. But his biggest goal is to develop further and one day cook up his first Michelin star. With his second participation in "Chef of the Year" 2025, Helge is once again taking on one of the biggest challenges in the industry. For him, the competition is a platform to develop himself further, establish new networks and present his vision of contemporary top cuisine to a wide audience.
• Daniel Wallenstein, Souchef, Restaurant Alois - Dallmayr Fine Dining**, Munich, Assistant: Alexander Kruse, Souschef, Restaurant Alois - Dallmayr Fine Dining**, Munich: Daniel Wallenstein is a chef with a keen sense for products, flavours and textures. His cuisine is characterised by precision, naturalness and authenticity - expressiveness on the plate without losing its lightness. His formative stations have taken him to some of the most renowned restaurants in the German-speaking world, including Restaurant Überfahrt*** (Rottach-Egern), Stucki** - Tanja Grandits (Basel) and Der Teufelhof* (Basel). Since 2023, he has been working as a sous chef at Alois - Dallmayr Fine Dining** in Munich, where he combines perfection and ease together with Alexander Kruse, who will be supporting him at the semi-final in Bonn. Daniel finds inspiration in nature, art - and in people who have shaped him along the way. Michael Baader gave him a deep understanding of leadership, Tanja Grandits and Julien Duvernay awakened his enthusiasm for aesthetics and flavour science, and Christian Jürgens helped him to develop his own style. His passion for the craft, for creativity and for making people happy with food runs through his entire career. For him, there are clear rules in the kitchen - and an absolute no-go: whistling. His favourite dish? Very down-to-earth: Pizza. His vision for the future? Health, peace - and one day his own restaurant or hotel. By taking part in the "Chef of the Year" competition, Daniel wants to take on another big challenge. He sees this as his last chance to prove himself in such a setting - and is seizing it with determination.
• Christian Zitzer, Head Chef & Owner, Berghaus Gonzen, Azmoos (St. Gallen, CH), Assistant: Lynn Caminada, Apprentice, Sagibeiz, Murg: Christian Zitzer is a chef with a wealth of experience from around the world and a deep sense of flavour diversity. His cuisine combines authenticity with aesthetics and elementality - characterised by precise craftsmanship, the highest product quality and a strong regional focus. His professional journey has taken him to some of the most renowned restaurants in Europe, including Schloss Schauenstein*** (Fürstenau) and Victor's Gourmetrestaurant*** (Perl-Nennig). He also set culinary accents at Sagibeiz (Murg) before taking over Berghaus Gonzen in eastern Switzerland in 2025. Convenience has no place in his cuisine. Precision, variety and the excitement of never knowing exactly how the day will turn out have inspired him to take up this profession from the very beginning. Christian and his team have already cooked their way to 15 points at the Kornplatz in Chur and gained international experience with Christian Bau, from Bangkok to the Netherlands. His style has been significantly influenced by greats such as Tristan Brandt, Irmgard Sitzwohl, Yoshiko Sato and Klaus Blümel. His goals? To make people happy with his own restaurant and surprise them again and again. He sees the "Chef of the Year" competition as an extraordinary platform that has not only allowed him to grow, but also to come into contact with inspiring people. He has wanted to take part since the very first event - now it has become a reality and Christian will face the semi-final on 26 May 2025 in Bonn.

The jury for the competition at the Kameha Grand Bonn includes some of the most renowned personalities in the German-speaking culinary scene: Tobias Bätz (AURA by Alexander Herrmann & Tobias Bätz**, Wirsberg), Jan Diekjobst (JAN's Restaurant*, Detmold), Marcel Förster (Agata's*, Düsseldorf), Alexander Hohlwein (Restaurant 360°*, Limburg an der Lahn), Jürgen Kettner (Kettner's Kamota*, Essen), Julia Komp (Sahila - The Restaurant*, Cologne), Dennis Kuckuck (Restaurant Vendôme**, Bergisch Gladbach), Eric Menchon (Le Moissonnier Bistro*, Cologne), Frédéric Morel (Cœur D'Artichaut**, Münster), Yoshizumi Nagaya (Nagaya*, Düsseldorf), Benjamin Peifer (Intense*, Wachenheim an der Weinstraße), Michael Riemenschneider(Textures by MR), Anthony Sarpong (Anthony's Kitchen*, Meerbusch), Florian Vogel (Ståderer Restaurant, Eichstätt) and Kai Weigand (NIKKEI NINE, Hamburg). The reigning "Chef of the Year" Jasper Wcislo (Agata's*, Düsseldorf) will also be taking part as a judge this year.