HAMBURG. For the first time in Germany, awards have been presented exclusively to women working in the hospitality industry. On Monday evening, the first CHEF:IN Awards took place at Foodlab Hamburg, presented by OpenTable, a leading global provider of restaurant technology. Nine women were honoured across seven categories – ranging from the kitchen and patisserie to the bar, wine and service.

The title of Chef of the Year was shared by Sarah Hallmann (Hallmann & Klee, Berlin) and Julia A. Leitner (CODA, Berlin). The laudatory speech was delivered by CHEF:IN ambassador Cornelia Poletto. The ‘Pastry Chef of the Year’ category also went to two women: Larissa Metz (Vendôme, Bergisch Gladbach) and Emma Betti (Tantris, Munich).

The winners were selected by a 22-member expert jury chaired by journalist Anja Wasserbäch: in the first round, the jury drew up a shortlist for each category; in the second, they voted amongst the nominees. The assessment focused not only on technical excellence, but also on leadership, team culture, attitude and entrepreneurial achievement. Jury members were not permitted to vote on businesses in which they held a financial stake, nor were they allowed to discuss their decisions amongst themselves. The category partners had no influence on the selection. In two categories, the prize was shared: the two winners in each category achieved the same number of points in the vote.

Of the 339 MICHELIN-starred restaurants in Germany, 15 are run by women. That is 4.4 per cent: “Culinary excellence is our ticket in, not the whole answer. Anyone who runs a kitchen where people stay, where training takes place, and where there are fair rota schedules, is achieving something that isn’t visible on any plate but which nevertheless transforms the industry more profoundly than any technology,” says Denise Snieguolė Wachter, founder of CHEF:IN

The 2026 award winners

• CHEF OF THE YEAR · PRESENTED BY TRANSGOURMET COOK: Sarah Hallmann, Hallmann & Klee, Berlin, and Julia A. Leitner, CODA, Berlin
• PÂTISSIÈRE OF THE YEAR · PRESENTED BY ROSENTHAL: Larissa Metz, Restaurant Vendôme, Bergisch Gladbach, and Emma Betti, Tantris Maison Culinaire, Munich
• HOSTESS OF THE YEAR · PRESENTED BY POMMERY: Ilona Scholl, Tulus Lotrek, Berlin
• SOMMELIÈRE OF THE YEAR · PRESENTED BY ZWIESEL FORTESSA: Nancy Großmann, Grill Royal, Berlin
• BARKEEPER OF THE YEAR: Maria Gorbatschova, Green Door Bar, Berlin
• ENTREPRENEUR OF THE YEAR · PRESENTED BY MAISON MIRABEAU: Kristin Hendricks-Fuchs, Romantik Hotel Spielweg, Münstertal
• INTERNATIONAL CHEF OF THE YEAR: Ana Roš, Hiša Franko, Slovenia

The programme was hosted by Muschda Sherzada. The laudatory speeches were delivered by Anja Wasserbäch, Katharina Wechsler, Rosina Ostler, Julia A. Leitner, Felicitas Then, Denise Snieguolė Wachter and Cornelia Poletto. Sarah Hallmann and Ana Roš, who were unable to attend in person, sent video messages.

Around 110 guests from the catering, retail and media sectors attended the awards ceremony and the dinner that followed. The menu was created by Viki Lund and designed for sharing: an edible table runner to start with, four dishes placed in the centre of the table, and to finish, a plum cake with Franzbrötchen ice cream. The wines for the evening were presented by Katharina Wechsler from Wechsler Winery, whilst the drink of the evening was provided by Jennifer Färber of Sans Péché. The after-party took place at Air Bar 13 in the Westfield Überseequartier.

The CHEF:IN Awards 2026 were presented by OpenTable. Transgourmet Cook provided the venue at Foodlab Hamburg and presented the Chef of the Year award. Pommery Champagne hosted the afternoon champagne tasting, as well as the aperitif and the after-show event at Air Bar 13, and presented the Hostess of the Year award. Zwiesel Fortessa crafted the hand-blown trophies, provided glasses throughout the day at the Foodlab and Air Bar 13, and presented the award for Sommelière of the Year. Rosenthal supplied tableware and vases and presented the award for Patissière of the Year. AKI Altonaer Kaviar Import Haus ran the Raw Bar and supplied the caviar for Cornelia Polettos’ tinned ravioli. Maison Mirabeau presented the award for ‘Entrepreneur of the Year’. The flowers were supplied by All The Flowers, and the petits fours by Sawade. The produce and drinks for the menu were provided by Havelland Express, Sannmann Gärtnerei, Magnus Mineralbrunnen and Joonys Sodas. Other partners of the CHEF:IN Awards 2026 include HarperCollins and Sundance Exclusive Artist Management.