expert spotlight

In this interview, Thomas Meyer, Managing Director of dfv Mediengruppe, explains why the Night of the Stars is more than just a gala event—and why the ahgz ranking of top restaurants provides genuine guidance in German-speaking countries: On responsibility, networking, and quality journalism.

What happens when a hotelier focuses his entire life’s work on a single idea – and radically rethinks it? Ralph A. Riffeser explains in an interview why his new Cavallino Bianco Caorle is not a resort, but an emotional system: for parents, for children – and for a new definition of luxury.

Zén in Singapore is the first international restaurant of the Frantzén Group – sister to the three Michelin-starred restaurant Frantzén in Stockholm and itself awarded three stars since 2021. In a historic shophouse, Nordic philosophy, French technique, and Japanese products merge into an experience that is deliberately staged like a visit to friends: doorbell, sofas, music, living room finale. Executive Chef Martin Öfner talks about his culinary influences, working “on the Frantzén stage,” the role of Japanese micro-seasons, the meaning of fermentation beyond the hype—and why the atmosphere can be buttery smooth while the execution remains razor sharp.

Eight seats, twelve courses, maximum flavor: at Shio Hamburg, Hubert Haciski combines Japanese omakase tradition with Nordic fish and modern dry-aging techniques. In this interview, he explains why trust is the most important element of the menu today – and why the future of sushi is just beginning.

Everyone is talking about algorithms, AI tools, and new marketing trends—but most hotels and restaurants are more invisible today than ever before. In this interview, marketing consultant Theresa Strobl explains why this overload is the biggest enemy of successful marketing, which measures businesses should eliminate immediately—and why real people, not perfect feeds, will determine full tables and booked-up rooms in 2026. A conversation about clarity instead of chaos, attitude instead of hype – and why less marketing often brings in more revenue.

Few Italian pâtissiers combine craftsmanship, emotional storytelling, and entrepreneurial vision as convincingly as Sebastiano Caridi. Born in Reggio Calabria as the son of a renowned pastry chef, he grew up surrounded by the aroma of yeast dough, candied citrus fruits, and fermenting sourdough. Today, he is one of the most influential figures in modern Italian pâtisserie—not only because of his award-winning products, but also as a teacher, mentor, and inspiration for a new generation of pastry chefs.

Caridi’s philosophy is clear: a truly great panettone or colomba is not just a pastry – it is an emotional experience. It begins with the pâtissier’s hands, continues with the selection of ingredients and is completed in the presentation. From the dough to the fermentation to the packaging, every detail contributes to whether a product is simply eaten – or truly remembered.