expert spotlight

Licorice polarizes opinion – and yet Lakrids by Bülow has managed to turn this polarizing flavor into an international luxury brand. In this interview, Fredrik Nilsson, CEO of Lakrids by Bülow, reveals how Lakrids became a beloved brand, which flavor surprised even the team, why sustainability plays a central role, and where the international journey is headed.

From a twelve-course gourmet experience to the perfect sourdough pizza: with Winkler’s Cuisine, Christian Winkler has created a culinary concept that uniquely combines fine dining and down-to-earth enjoyment – right in the heart of Rattenberg, Austria’s smallest town. In this interview, he talks about passion, regional products, formative stages of his career, and why his Chef’s Table is like an invitation to his home.

Knorr Professional High Convenience is more than just a product line. It is the result of intensive collaboration and culinary passion. In this interview, Dirk Rogge, Head of Culinary Consulting at Unilever Food Solutions, provides exclusive insights into the creation, challenges, and future of the new plant-based range and explains how one idea turned into seven completely different dishes.

He is Poland’s first two-star chef and a key figure in modern Polish cuisine: Przemysław Klima from Bottiglieria 1881 in Krakow. In September 2025, he will be a guest chef at Restaurant Ikarus in Hangar-7 Salzburg. In this interview, he talks about his childhood memories, the importance of regional products, his passion for game and pierogi – and why Polish cuisine still has a lot of potential internationally.

At the Hotel Goldener Berg in Oberlech, chef Theo Alexis is redefining Alpine cuisine. With a range of ketogenic, alkaline, and plant-based menus, he proves that even meat lovers can be enthusiastic about vegetables. In this interview, he talks about the combination of Austrian and Greek influences, his extraordinary signature dishes such as oven-baked watermelon, and what makes a good leader in a large kitchen.

A menu without wine? Unthinkable for Sigrid Winkler of Winklers Cuisine. In this interview, she reveals why champagne is the most universal pairing for her, why guests are allowed to bring their own wine treasures with them –and how she uses flexibility and tact to create surprising moments of enjoyment time and time again.