expert spotlight

This is where the creators take center stage! "Expert Spotlight" features the creative minds behind the biggest food and lifestyle trends. Get exciting insights into their success stories, innovative ideas, and insider tips straight from the stars of the scene. For anyone wanting to know what’s trending tomorrow, this is the place to be.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

An evening at the restaurant like an invitation to someone's

Christian Winkler on gourmet menus, sourdough pizza, and the unique concept behind Winkler's Cuisine in Rattenberg

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.

expert spotlight

How one idea became seven dishes

Dirk Rogge on the creation of Knorr Professional High Convenience

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.

expert spotlight

Przemysław Klima at Hangar-7

Poland's youngest two-star chef on childhood, terroir, and culinary visions

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.

expert spotlight

Theo Alexis on rethinking Alpine

From plant-based fine dining to team leadership at the Hotel Goldener Berg

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.

expert spotlight

Champagne, organic wines & perfect pairings

Sigrid Winkler on the concept behind Winklers Cuisine

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.

expert spotlight

William Drew

On the future of top gastronomy

William Drew is Director of Content of the renowned The World’s 50 Best Restaurants and has been traveling to the world’s most innovative, exciting and influential restaurants for over a decade. Insights into upcoming trends, personal highlights – and why the future of fine dining must not only be sustainable, but also more inclusive, creative and surprising.

expert spotlight

Wine, change, cosmopolitanism

How Mary Victoria Kraaz is rethinking the diversity of Italian wines

From the Samerberg to the Maremma: Mary Victoria Kraaz advises international customers, travels through Europe and inspires with honest storytelling about Italian wine culture. In this interview, she talks about underrated grape varieties, summer wines with character – and why she always sees wine as an encounter.

expert spotlight

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