The NEXT CHEF AWARD combines just the right ingredients for an exciting live cookery competition: culinary talent, strong nerves, ambition and passion. Young, aspiring chefs will take on the challenge and, in exciting live challenges, show how creative and attractive a career as a chef really is. In three preliminary rounds, six of them will qualify for the grand final in Hall B6 at 3 p.m. on 17 March, where they will have to cook a dish by Johann Lafer under the watchful eye of the jury. The twist is that the cooking will be done without a recipe, but rather with a special flair for flavour, skill and creativity.
Johann Lafer has been a co-initiator of the NEXT CHEF AWARD since 2016: ‘I am delighted that INTERNORGA has been offering talented young chefs a platform to showcase their skills and lay the foundations for an exceptional career for so long. For many years now, we have all had the opportunity to witness strong and innovative people from the culinary industry bringing passion and creativity to the table.’ The competition has already produced numerous success stories and also has a special significance for INTERNORGA: ‘The NEXT CHEF AWARD is not just a competition, but a stage for the next generation of chefs who are shaping the future of the catering industry with their ingenuity and dedication. We are proud to give these talented young people the opportunity to showcase their skills and develop in an inspiring environment,’ says Matthias Balz, Director INTERNORGA.
This year's NEXT CHEF AWARD jury couldn't be more high-caliber, including Denise Wachter (food journalist), Philipp Vogel (Orania.Berlin), Robin Pietsch (Zeitwerk), Thomas Martin (Jacobs Restaurant), Nelson Müller (Gourmet-Restaurant Schote), Clara Hunger (tulus lotrek), Ricky Saward (world’s first vegan Michelin-starred chef), Cornelia Poletto (Restaurant Cornelia Poletto), Marco Müller (Seven Swans), Jens Madsen (Feinkost Käfer) and Christoph Rüffer (Haerlin). The entire competition will be hosted by Johann Lafer and Sebastian E. Merget. Whoever wins the thrilling competition will not only be celebrated with recognition and applause on-site, but will also receive a unique main prize: the publication of their own cookbook by the renowned Gräfe und Unzer Verlag publishing house. The second- and third-place winners will not go away empty-handed either: they will receive a Pacojet of the newest generation and a high-quality knife set from KAI.
Overview of the preliminary rounds with all participants:
Challenge 1: Sunday, 16 March 2025, 11 a.m., Hall B6, Booth 444
- Moritz Bichel (Intercity Hotel - Lübeck)
- Kilian Frigge (Evangelischer Kirchenkreis - Paderborn)
- Justin Gerdts (Hotel Am Medemufer- Otterndorf)
- Marlon Richter (Der Player - Hamburg)
- Bela Stevic (Grill4U - Hamburg)
Challenge 2: Sunday, 16 March 2025, 3 p.m., Hall B6, Booth 444
- Moritz Bächle (The Doldar Grand - Zürich)
- Gedion Beckmann (Der Player - Hamburg)
- Dustin-TryonMattussat (Le Canard - Hamburg)
- Malte Siegfried Menzel (Parkhotel Hagenbeck Hamburg)
- Markus Suntinger (Bonvivant Cocktail Bistro - Berlin)
- Christoph Julian Wendt (H+Hotel - Leipzig-Halle)
Challenge 3: Monday, 17. March 2025, 11 a.m., Hall B6, Booth 444
- Tom Diensberg (Althoff Grandhotel Schloss Bensberg - Bergisch Gladbach)
- Jannis Hesse (Seeblick Genuss und Spa Resort - Norddorf auf Amrum)
- Yves Knittlmayer (Die Alte Brauerei - Sankt Ingbert)
- Arez Raza (Familyhotel Sonnwies Dolomites - Lüsen in Südtirol)
- Fabian Schablas (Hotel & Spa Der Steirerhof - Bad Waltersdorf)
- Louis Schlereth (Hotel Melchior Park - Würzburg)
From 14 to 18 March 2025, INTERNORGA will offer a unique experience full of inspiration, dialogue and networking opportunities in a total of 11 halls. The extensive supporting programme on the OPEN STAGE, at What the Food?! – by foodlab, in the PINK CUBE and in the new Deep Dive Area offers plenty of food for thought and opens up new perspectives, including insights from industry giants, trends from experts and visionary concepts from the start-up scene.
About INTERNORGA
INTERNORGA is the leading trade fair for hotels, restaurants, bakery and confectionery. As an annual meeting place for those industries, it will take place from 14 to 18 March 2025 on the grounds of Hamburg Messe und Congress GmbH. National and international exhibitors will present their products, trends and innovations for the entire foodservice and hospitality market to trade visitors. The trade show is accompanied by international conferences, an extensive supporting programme, and innovative industry competitions.
Further information can be found on the website www.internorga.com and on the INTERNORGA LinkedIn, Instagram and Facebook social media channels.
Press material for download: hmc.canto.de/b/U78LB
Press releases: https://www.internorga.com/en/infos/press/press-releases
