The finalists for the ‘Chef of the Year’ award have been announced

MUNICH. The six finalists for the “Chef of the Year” competition have been decided: Aljoscha Knoblich, Semi Hassine, Tetiana Berezhna and Lukas Baumgartner came out on top at the semi-final in the Allianz Arena following a highly thrilling day of culinary competition. In the opinion of the expert jury, they best interpreted the competition theme of “childhood dishes”. In addition, Mustafa Mirzaei and Simon Bantle qualified for the final – which takes place on 16 November at Motorworld in Munich – via the public vote at the Chefs Challenge Night.

The teams of contestants faced a particular challenge this year: they had to present a childhood dish – and do so in front of some of the country’s most prominent top chefs and culinary figures. The talented chefs at the Allianz Arena impressively demonstrated how to transform childhood dishes into bold avant-garde creations. They presented their childhood dish on two plates: one traditional (“Old School”), the other innovative with their own modern twist (“New School”). It was a theme that resonated deeply, as it took each contestant back to that first culinary experience where it all began. An emotional competition that brought stories to the plate, touching both the jury members and the contestant teams alike.

Four teams impressed the expert jury the most – and have thus secured their place in the final:

• First place: , and Aljoscha Knoblich, sous chef, Restaurant Jellyfish*, Hamburg, with assistant Joachim Kraft, junior sous chef, Restaurant Jellyfish*, Hamburg
• Second place: Semi Hassine, Head Chef, Restaurant Fachwerk, Hattingen, with assistant Gerald Kortmann, freelance private chef for dinners and events
• Third place: Tetiana Berezhna, cook, Erkelenz, with assistant Volodymyr Zorin, private chef, Erkelenz
• Fourth place: Lukas Baumgartner, Junior Sous Chef, Restaurant Auerhahn, Schluchsee, with assistant Théophile Burger, Chef de Partie, Auerhahn Hotel, Schluchsee

Jury impressed by dishes made with heart and soul

The performance of the 16 teams of candidates was judged by: Tobias Bätz (AURA by Alexander Herrmann & Tobias Bätz**, Wirsberg), Jan Diekjobst (Jan Diekjobst Restaurant at Hotel Detmolder Hof, Detmold), Peter Girtler (Gourmetstube Einhorn at Romantik Hotel Stafler*, Freienfeld), Alina Meissner-Bebrout (bi:braud Restaurant*, Ulm), Rosina Ostler (Restaurant Alois – Dallmayr Fine Dining**, Munich), Christoph Rainer (IKIGAI** at Schloss Elmau, Krün), Fabio Toffolon (The Japanese Restaurant**, Andermatt; Chef of the Year 2021), Philipp Vogel (Orania.Berlin), Daniel Wallenstein (Restaurant MOYA – by Daniel Wallenstein at the Boutique-Hotel Die Reichsstadt, Gengenbach; Chef of the Year 2025), Anja Wasserbäch (culinary writer, Stuttgarter Zeitung) and Marcel von Winckelmann (Marcel von Winckelmann*, Passau). Patrick Lorenz (Upfield), Jan Pettke (Scheck-In Kochfabrik, Achern), Christian Thiele (RATIONAL) and Matthias Hohenwarter (DO & CO) acted as technical judges for the competition.

The jury was impressed by the high standard of the candidate teams and the emotion that found its way onto the plates. “In top-tier gastronomy, emotion tends to get lost a little because we’re too technical. Perfection and emotion are fundamentally at odds with one another. The great art lies in infusing fine dining with deep emotion – and that was the major challenge for the candidates today. Those who managed to do that really stood out and deserved their place in the final,” says judge Tobias Bätz, AURA by Alexander Herrmann & Tobias Bätz**, Wirsberg

Two wildcards decided by the audience: The Chefs Challenge Night

In the evening, the 16 teams faced a completely different challenge at the Chefs Challenge Night: a set basket of ingredients, which was different for each team, and the task of creating a special dish for 300 guests from it. Hosted by podcaster and presenter Sebastian E. Merget, the evening turned into a rousing culinary party that captivated the 600 guests from the worlds of fine dining, hospitality and the media. They all became judges themselves: every dish was tasted and rated, and in the end it was the public vote alone that decided which two teams earned the coveted wildcard tickets to the final. The most impressive entries were:

• Wildcard 1: Mustafa Mirzaei, sous-chef, Restaurant Johanns*, Waldkirchen, with assistant Tobias Bullmann, commis de cuisine, Restaurant Johanns*, Waldkirchen
• Wildcard 2: Simon Bantle, Head Chef, Restaurant Goldener Engel, Ihringen, with assistant Marcel Bantle, trainee, Merkles Restaurant, Endingen am Kaiserstuhl

Special prizes

• Best Plating Award by Churchill: A special prize went to Mustafa Mirzaei for the most beautiful and technically impressive plating. The Best Plating Award is presented by Churchill and recognises the artistry on the plate. The winner receives a voucher worth €1,000.
• Streetfood Masters by DO & CO: Innovative products of tomorrow: In a special challenge organised by DO & CO – one of the world’s largest premium catering companies and the host of this year’s Chef of the Year semi-finals – 20 chefs competed in the Streetfood Masters Challenge. Each team presented an innovative street food dish, which was tasted and judged by both a panel of experts and a public jury. 

The journey continues: Grand Final at Motorworld Munich

Following the Allianz Arena, the next iconic venue awaits: on 15 and 16 November, the six finalist teams will continue their battle at Motorworld Munich – a venue that, like no other, stands for passion, precision and extraordinary experiences. “Providing a stage for top-class cuisine and craftsmanship – that has always been our core objective. To achieve this, we raise the bar a little higher every year: extraordinary venues, themes that get under your skin, talents who take gastronomy to the next level. Tonight has once again impressively demonstrated just how much energy and passion there is in this industry. At Motorworld, we’re writing the next chapter,” explain Nuria Roig & Christian Kamm, Managing Directors of ROIKA Solutions GmbH.

Two titles are up for grabs at Motorworld: on 15 November, the competition assistants will compete for the title of ‘Newcomer of the Year’, before the grand showdown for the title of ‘Chef of the Year’ takes place on 16 November, which comes with prize money of €5,000 as well as high-quality special prizes from sponsors HOBART, FRXSH and Churchill.

The winning dishes of the competition:

Aljoscha Knoblich and Joachim Kraft:

• Old School: Königsberger Klopse with caper sauce, glazed parsley potatoes and beetroot salad
• New School: Müritz catfish “Königsberger Klopse” – caper foam, beetroot variations, potato mousseline

Semi Hassine and Gerald Kortmann:

• Old School: Memories of Eid al-Adha – Freshly grilled lamb with lemon, cumin, harissa and mustard
• New School: Lamb | Lemon | Cumin | Harissa | Parsley – Saddle of lamb with herb crust, crispy roast lamb belly, lamb tongue salad in braised onion

Tetiana Berezhna and Volodymyr Zorin:

• Old School: Homemade vareniki with potatoes, mushrooms, fried onions and crackling
• New School: Stuffed pork belly roulade with barley risotto, carrot salad, mushroom jus and mini vareniki

Lukas Baumgartner and Théophile Burger:

• Old School: Poularde | Mushrooms in cream | Mashed potatoes
• New School: Poularde neck ballotine / mushroom medley / Albufeira sauce

The winning dishes from the Chefs Challenge Night:

Simon Bantle and Marcel Bantle

• Simon’s meat platter – pork belly aspic | smoked black pudding | sauerkraut | chives | beer vinaigrette

Mustafa Mirzaei and Tobias Bullmann

• Marinated Vadouvan salmon | Yuzu carrot | Galia melon | Jalapeño and lime cream | Herb salad