Portrait
Lukas Baumgartner: Craftsmanship and simple products
There are just a few weeks to go before the winner is announced in the prestigious “Chef of the Year” competition. Here at Restaurant-Ranglisten.de, we’re planning – just as we did two years ago – to cover the final once again with our podcast microphone. Over the next few weeks, we’ll be introducing you to the six candidates who have qualified for the final.
Profile
- Date of birth: 8 November 1995
- Restaurant: Restaurant Auerhahn at the Hotel Auerhahn
- Town: Schluchsee
- Federal state: Baden-Württemberg
- Position: Junior Sous Chef
- In this role since: November 2025
- Instagram: @lukasbaumgartner.offical and @auerhahn_hotel
From Colombi apprentice to award winner
Backed by the training provided by the renowned, long-established Colombi in Freiburg, Lukas Baumgartner’s journey in the catering industry was characterised by discipline and hard work, but above all by an unwavering enthusiasm for the craft. This passion paid off early on: in 2023, he was honoured with the Franz Keller Award. A decisive milestone was the establishment of the ‘Auerhahn’, where he carried out pioneering work under Yann Bosshammer. It was here that he developed the necessary instinct for robust structures that can withstand even the most hectic moments in the kitchen.
Baumgartner’s style pays homage to the classical craft without remaining stuck in the past. He champions underrated ingredients such as celery and favours braised dishes over simple pan-frying. His focus lies on the depth of his sauces and the quality of regional producers right on his doorstep in the Black Forest. ‘XXL restaurants with rock-bottom prices’ are an abomination to him – he fights for appreciation on the plate.
The goal: his own Michelin star
Why ‘Chef of the Year’? He got his first taste of the competition back in 2022 when he entered the fray as Sven Usinger’s assistant. This year, he wants to prove that his vision of modern interpretations of classic cuisine is competitive. His long-term goal is clearly defined: first, a Michelin star for the Auerhahn, then his own restaurant.
The road to the final
Lukas Baumgartner, alongside his assistant Théophile Burger, chef de partie at the Auerhahn Hotel in Schluchsee, qualified for the final by finishing third in the semi-finals.
His menu:
- Old School: Poularde | Mushrooms in cream | Mashed potatoes
- New School: Balloutine made from chicken neck / mushroom variation / Albufeira sauce
Lukas Baumgartner
Date of birth: 8 November 1995
Restaurant: Restaurant Auerhahn at the Hotel Auerhahn
Town: Schluchsee
Federal state: Baden-Württemberg
Position: Junior Sous-chef
In this role since: November 2025
Instagram: @lukasbaumgartner.offical (713 followers) |
@auerhahn_hotel (8,280 followers)
Introduction video: Watch video
From Colombi apprentice to award winner
With the training provided by the renowned, long-established Freiburg establishment Colombi behind him, Lukas Baumgartner began his journey in the hospitality industry – characterised by discipline and hard work, but above all by an unwavering enthusiasm for the craft. This passion paid off early on: in 2023, he was honoured with the Franz Keller Scholarship. A key milestone was the establishment of the ‘Auerhahn’, where he carried out pioneering work under Yann Bosshammer. It was here that he developed the necessary instinct for robust structures that can hold their own even in the busiest moments in the kitchen.
Classic craftsmanship and simple dishes
Baumgartner’s style pays homage to classic craftsmanship without remaining stuck in the past. He champions underrated ingredients such as celery and favours braised dishes over simple pan-frying. His focus lies on the depth of his sauces and the quality of regional producers right on his doorstep in the Black Forest. “XXL restaurants
with rock-bottom prices’ are an abomination to him – he fights for appreciation on the plate. The goal: his own Michelin star.
Why ‘Chef of the Year’? He got his first taste of competition back in 2022 when he entered the fray as Sven Usinger’s assistant. This year, he wants to prove that his vision of classically inspired cuisine with a modern twist is competitive. His long-term goal is clearly defined: first, a Michelin star for the Auerhahn, then his own restaurant.
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