Taste of Tomorrow 2025 – powered by Chefs Culinar
| Editorial team
With impressive creativity and technical precision, the tasty final of the Taste of Tomorrow 2025 competition for young talent took place on October 6 at the Klessheim Tourism School: From an impressive 86 entries to the competition, eight talented chefs from Austria and Germany made it through the preliminary round and then presented their vision of modern, sustainable, and enjoyable cuisine to a high-caliber culinary jury.
When experience meets the future
Among others, Michelin-starred and award-winning chefs such as Andreas Senn, Mike Süsser, Didi Maier, Hannes Müller, Dominik Süß, Stefan Lastin, Lukas Kienbauer, Christina Steindl, Christoph Parzer, Andreas Herbst, Philipp Stohner, Jürgen Buchsteiner, Christoph Forthuber, Florian Gstrein, Johannes Fuchs, Thomas Donleitner, Stefan Viehauser, and Max Sampl evaluated the dishes presented according to various culinary criteria and selected three that impressed with their exceptional taste, special attitude, and unique craftsmanship. During the four-hour cooking challenge, the finalists were also accompanied by Harald Irka and Vroni Lutz, who shared their knowledge as mentors.
Initiator and co-organizer Alexandra Gorsche said, "With Taste of Tomorrow, we want to send a clear signal to the industry and encourage young people to follow their culinary passion. Their enthusiasm and thirst for knowledge are the strongest drivers for our commitment."
Speaking of motivation, jury member and TV star Mike Süsser added: “There is no other industry with so much passion. Everyone who took part today is a winner – because they dared to do it. This learning, this growth, this stage: no one can take that away from them.”
Prizes with impact: support that lasts
Josef Leitner (1st place, Hotel Berghof, St. Johann im Pongau), Céline Lustig (2nd place, Die Zwoa Weinviertla, Lower Austria), and Catharina Feuchtmayr (3rd place, Gasthof zur Sonne, Jettingen-Scheppach, Germany) were particularly delighted with their awards: In addition to spice boxes from STAY SPICED!, hotel stays from Ecolab, and workshops at 11er Kartoffelspezialitäten, the main prize was participation in the CHEFS VALUE Hotel Concept Tour Vienna 2026 from Chefs Culinar – including an appearance on stage at the Next Generation Kitchen format at Alles für den Gast 2025.
1st place – Josef Leitner (Hotel Berghof, St. Johann im Pongau)
Dish: Char – Sweet sin in calamansi/pumpkin intoxication
Marinated brook char | Calamansi cream & sphere | Pumpkin mousse | Ice cream | Chutney
The 18-year-old from Salzburg brings alpine cuisine to life. Josef Leitner impressed the jury with his finely balanced interplay of acidity, sweetness, and umami. The multiple regional and national champion impressed with his precise craftsmanship, sensitive sense of flavor, and confident presentation. “Josef combines the craftsmanship of a veteran with technical excellence – exactly what the industry needs,” said Dominik Süß, juror and influencer.
2nd place – Céline Lustig (Die Zwoa Weinviertla, Lower Austria)
Dish: Pumpkin meets goat cheese – a Weinviertel autumn in fine dining style
Rösti cylinder | Pumpkin cream & Parisienne | Apple chutney | Goat cheese cream | Fennel pearls | Black sesame wafer
Regionality meets sophistication – Céline Lustig elevates the Weinviertel to fine dining level. With a keen sense of balance, texture, and presentation, the 21-year-old showed that regionality and creativity are not mutually exclusive. Her dish consisted exclusively of products from local organic farms – from pumpkin and apples to garlic oil. And it was vegetarian! “Céline has created a complex, modern dish from simple ingredients – that's regionality in action with style,” praised Didi Maier.
3rd place – Catharina Feuchtmayr (Gasthof zur Sonne, Jettingen-Scheppach, Germany)
Dish: Rösti waffle, butternut squash & fennel cream with goat cheese and black walnut
Between the Black Forest, Ulm, and her family business, Catharina Feuchtmayr combines experience, emotion, and craftsmanship.
The 27-year-old German brought fine dining experience from Michelin-starred kitchens such as Bibraud and EDDA and impressed with structure, perfection, and emotion. Her modern yet down-to-earth composition showed how experience and family passion can be combined on a plate. “Catharina represents the new generation of female chefs who combine technique, storytelling, and heritage—she cooks with heart and attitude,” summarized Harald Irka, patron of the competition.
Vroni Lutz summed it up tastefully: "All the dishes were impressive! Those who cook like today's participants are not only thinking about today – but about the future of a wonderful craft."
Why Taste of Tomorrow matters
Taste of Tomorrow stands for promoting young talent with substance. The competition aims to showcase talent and support them on their journey with real prospects, mentoring, and networking opportunities before they are drawn to the kitchens of the world.
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