Taste of Tomorrow 2026 in Salzburg
Following its successful debut last year, Taste of Tomorrow 2026 enters its next round, once again making Salzburg the stage for the future of gastronomy. With a prominent jury featuring Mike Süsser, Martin Klein, and Vroni Lutz, strong partners, and young culinary talents from all over Austria, the competition becomes a hotspot for creativity, sustainability, and culinary innovation.
The cuisine of tomorrow takes center stage once again
Following its highly acclaimed debut last year, Taste of Tomorrow is back: bigger, more visible, and with even greater impact on the local culinary scene. The competition for up-and-coming chefs already garnered attention in the industry in 2025 and quickly evolved into a platform for young, visionary talents. Now, the second round is set to begin.
On October 5, 2026, the Klessheim Tourism School in Salzburg will once again transform into the meeting place for the next generation of chefs. We’re not looking for perfect copies of classic culinary styles, but rather creative signatures, bold ideas, and dishes that show what the cuisine of tomorrow could look like.
Star-studded jury meets young culinary visionaries
The jury alone reads like a who’s who of the culinary and media worlds: Among those participating are TV chef Mike Süsser, two-star chef Martin Klein, Didi Maier, Dominik Süß, Sebastian Leutgeb, Hermann Poll, Daniel Klein, as well as other renowned chefs, media personalities, and influential creators in the industry. The jury is led by patron and taste expert Vroni Lutz, who supports the competition with her expertise, dedication, and a clear focus on promoting young talent.
Salzburg once again becomes the stage for the future of gastronomy
The venue is once again the Klessheim Tourism School, which offers the perfect stage for the finals with its professional infrastructure and ideal competition conditions. Participants and jurors will also be outfitted by Karlowsky Fashion, which ensures a professional appearance.
The competition is open to all young people currently in culinary training or those who have completed their training after September 30, 2022. The focus is on creativity, craftsmanship, and a sustainable approach to food.
Whether modern regional cuisine, innovative vegetarian concepts, or fine dining with an international twist – anything that impresses with its flavor while also demonstrating a commitment to sustainability is welcome.
More Than Just a Cooking Competition
Taste of Tomorrow is not merely a competition, but a career springboard for the next generation of culinary professionals. The winners will not only be showcased on stage at “Alles für den Gast 2026”, but will also participate in the “Heroes of Tomorrow by RExpress” awards ceremony on November 7, 2026, where they will have the chance to win another award. In this way, the competition achieves exactly what is currently most important to the industry: visibility for young talent, new momentum for the culinary sector, and a strong network for the future.
The initiative is supported by renowned partners such as Chefs Culinar, Rational, 11er Kartoffelspezialitäten, Herbeus, STAY SPICED!, Barilla, and Lohberger.
Here’s what participants can expect from this challenge
Applications are free and can be submitted via Taste of Tomorrow. The following materials must be submitted:
- CV
- Portrait photo
- An original dish of your own creation, including the recipe, a photo, and a cost breakdown for ten people
The dish must include at least four ingredients from the provided ingredient list. Options include:
- Beef cheeks from Chefs Culinar
- 11-pack of finely grated rösti potatoes
- Chef Greens from Herbeus Greens
- Al Bronzo pasta from Barilla
- Spices from STAY SPICED!
Judging criteria include taste, technique, creativity, time management, and resource-efficient practices.
Why this competition is important right now
The culinary industry is undergoing a transformation – and this is exactly where Taste of Tomorrow comes in. The competition supports young people who are rethinking modern cuisine and naturally combine sustainability, precision, and creativity.
In other words: This isn’t just a place for the next generation to cook. This is where the future of the industry is being shaped. The registration deadline is August 17, 2026.
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