expert spotlight

Didi Maier is not only a celebrated chef, but also a visionary who is redefining sustainability in gastronomy. In this interview, he talks about the importance of his fish farm, how he treats his employees and what he would do differently today if he were 20 again. Find out more about his exciting career, his green projects and why decarbonization is much more than just a buzzword for him. An inspiring look behind the scenes of a pioneer of the Austrian culinary scene.

Chef Thitid “Ton” Tassanakajohn, celebrated as the creator of modern Thai cuisine, shares his inspiring journey from economics to becoming one of Asia’s most renowned chefs. With Le Du ranked as Asia’s Best Restaurant 2023, Chef Ton discusses his passion for Thai ingredients, the influence of his grandmother’s cooking, and how seasonality shapes his award-winning culinary creations.

Gastronomy is a field full of passion, creativity and innovation – and Daniel Klein is a prime example of this. With an impressive range of businesses and concepts, from Michelin stars to interactive cooking schools, he has made a name for himself as a visionary. But what drives him? How does he manage the balancing act between creative cuisine, entrepreneurial success and the pulse of the digital age? In this interview, Daniel Klein gives us exclusive insights into his world.

Vroni Lutz, the likeable all-rounder from Riedering, is a chef, café owner and social media professional all rolled into one. In this interview, she talks about the challenges and opportunities of social media, her honest cooking and why authenticity is the key to success in gastronomy. Discover what’s behind her recipe for success and why pasta with vongole and miso paste has cult status with her. A look at a woman who follows her passion and inspires not only guests but also fans.

In an interview with Alexandra Gorsche, Maria Groß, Germany’s youngest Michelin-starred chef, shares her views on the gastronomy of the future, talks about her passion for regional ingredients and explains how digitalization is shaping her restaurant life.

Viktoria Stranzinger is a real power woman: In Upper Austria, the 40-year-old runs cooking schools at the “Seyringer Gut” in Aurolzmünster, the socio-educational farm, the “Grubauergut”, in Ried in der Riedmark and an event location in Utzenaich – all of which operate under the Cook up kitchen name. But during the winter months, she developed a second passion, her commitment to Neumayer Station III in Antarctica. We asked her for an interview on the way there.