Genusspunkt

expert spotlight

The makers take the stage. "Expert Spotlight" introduces the creative minds behind the biggest food and lifestyle trends. Fascinating insights into their success stories, innovative ideas and insider tips straight from the stars of the scene. Anyone who wants to know what is next should not miss out.

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55 posts
© Le Meridien Maldives Resort & Spa
expert spotlight

The New Lightness of Luxury

At Le Méridien Maldives Resort & Spa, Thomas Schult combines exclusivity with authenticity and sustainability

David Toutain, guest chef June 2026 © Helge Kirchberger Photography
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David Toutain at Restaurant Ikarus in Hangar-7, Salzburg

Why peas can be caviar

Jürgen Ammerstorfer © Anantara Palais Hansen Vienna
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Jürgen Ammerstorfer in Interview

How Anantara Palais Hansen Vienna Is Setting New Standards for Guest Experience and Culinary Excellence in Vienna

© Katja Preiß
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Weinkultur Preiß in the Traisental

Viktoria Preiß is setting new standards with organic wine, Grüner Veltliner and alcohol-free innovations

Paul Gamauf © Anantara Palais Hansen Vienna
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Interview with Paul Gamauf

How the Michelin-starred restaurant EDVARD in Vienna is redefining fine dining with fermentation, sustainability, and natural cuisine

Roko Palmic © Meneghetti Wine Hotel & Winery
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“True luxury is not something you see, but something you feel”

A conversation with Roko Palmic, Executive General Manager of the Meneghetti Wine Hotel & Winery

Theresia Bayer, photo provided
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Viennese coffee house culture in the digital transformation

How modern cafés combine tradition and technology

Thomas Meyer © Chris Christes
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Night of the Stars & ahgz Star Awards

A ranking on neutral ground

Ralph A. Riffeser © Cavallino Bianco Caorle
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“We don't build hotels. We build places that families become dependent on.”

Ralph A. Riffeser on Cavallino Bianco Caorle, luxury without discount thinking

Martin Öfner, photo provided
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Zén Singapore

Executive Chef Martin Öfner on 3 Michelin stars, fermentation without hype, and non-alcoholic pairings

Hubert Haciski, Shio Hamburg, photo provided
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Shio Hamburg: Omakase, Dry-Aged Fish & Sake

Why Japan's sushi culture is redefining Schanze

Theresa Strobl © Sandra Birklbauer
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Why 90% of all hotels get their marketing wrong

And how you can finally get more bookings with less effort

Sebastiano Caridi and Alexandra Gorsche, photo provided
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Sebastiano Caridi – Why panettone touches the heart

How the Divina Colomba winner combines Italian tradition, emotion, and modern pâtisserie culture.

Alexandra Gorsche and Paolo De Martin, photo provided
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Gelato Next Level

Why ice cream makers need to be more versatile today

Florian Kempinger © Helge Kirchberger Photography
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“A new stage for the next 20 years

Florian Kempinger on the reopening of Restaurant Ikarus

Clementine Perlitt, Head of Marketing at VAUX © Sandra Fehr
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The new definition of enjoyment

How do you create a product that breaks all the rules – and still wins people over?

Natascha Mauthner, Managing Director of Lieferando Austria © Martin Steiger
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When Viennese coffee house culture meets digital convenience

How tradition, regionality, and technology come together to create new moments of enjoyment

Björn Kroner © JUNI Fotografen
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“A table is like a stage”

Björn Kroner in conversation

Silvio Nickol © Lukas Kirchgasser
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Star cuisine without filters

Silvio Nickol on sustainability, team spirit, and his love of liver

Walter Theiner © Emi Massmer Emotions
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Time, space, naturalness: the new luxury

How theiner’s garten turns sustainability into true relaxation

Lukas M. Walchhofer © Stay Spiced !
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The silent revolution of flavors

Pure umami – spices as game changers in vegan cuisine

Markus Mayr © R Express
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Freshness instead of compromise

Why R Express inspires chefs

Frederik Nilsson, Managing Director of Lakrids by Bülow © Bülow
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Lakrids by Bülow

How the Danish brand turned licorice into a luxury food icon

Christian Winkler, photo provided
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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

Dirk Rogge, Head of Culinary Consulting at Unilever Food Solutions © UFS
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How one idea became seven dishes

Dirk Rogge on the creation of Knorr Professional High Convenience

Przemyslaw Klima, guest chef September 2025 © Helge Kirchberger Photography
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Przemysław Klima at Hangar-7

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

Theo Alexis, photo provided
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Theo Alexis on rethinking Alpine

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

Sigrid Winkler, photo provided
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Champagne, organic wines & perfect pairings

Sigrid Winkler on the concept behind Winklers Cuisine

William Drew, photo provided
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William Drew

On the future of top gastronomy

Mary Victoria Kraaz © Helmut Vogt
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Wine, change, cosmopolitanism

How Mary Victoria Kraaz is rethinking the diversity of Italian wines

Junghyun ‘JP’ Park, Ellia Park and Alexandra Gorsche, photo provided
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Korean cuisine redefined

How “JP” and Ellia Park bring together gourmets and barbecue culture

Alexandra Gorsche, Jorge Vallejo and Alejandra Flores, photo provided
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Ambassador of the many “Mexicos”

Jorge Vallejo on modern Mexican cuisine, team leadership and rediscovering tradition

Alexandra Gorsche and Pía León, photo provided
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The surprise is not only in the plate

Pía León on humanity, cocoa and creativity in the context of sustainable fine dining culture

Eric Kragh Vildgaard and Alexandra Gorsche, photo provided
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Social. Radical. Sustainable.

Eric Kragh Vildgaard on social sustainability, top quality from the sea and new working models in top gastronomy

Daniel Calvert Photo provided
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Daniel Calvert on innovation, sustainability and nostalgia

How Sezánne became the best restaurant in Asia

Ikarus guest chef in June: Thijs Vervloet © Helge Kirchberger Photography
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Maison Colette

How Thijs Vervloet is reinventing his grandmother's culinary heritage

Markus Schneider-Diglas © Cottage Roasters
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Cottage Roasters

How a Viennese family business is rethinking coffee - with in-house roasting and a café experience in the city center

Alexandru Simon, photo provided
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Pantry revolution in fine dining

How Alexandru Simon is redefining the Glasswing in Vienna

Alexandra Gorsche and Stefan Potzinger © Heimo Jessenko
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Wine with character

Why Stefan Potzinger from southern Styria relies on origin, attitude and style

Johanna and Klaus Moosbrugger-Lettner © Lech Lodge
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How one family has helped shape tourism in Lech

In conversation with the hostess of Lech Lodge

Christoph and Christina Schmuck © Naturhotel Forsthofgut
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Five-star nature hotel in transition

The Forsthofgut in Leogang is developing its offer with clear visions for the future

Ayumi Kondo was honored as the first “Japanese Cuisine Goodwill Ambassador” in Austria Photo provided
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Matcha boom in Austria

How Ayumi Kondo is reigniting tea culture with Cha no Ma

Johann Schmuck, Alexandra Gorsche and Maximilian Grandtner, photo provided
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Between root, world and wine

How Terra in Stainz is rethinking the taste of the earth

Alexandra Gorsche and Max Sampl, head chef at the Blaue Gans
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Max Sampl and the Blaue Gans

Tradition Meets Modernity – How the Chef Is Revolutionizing Alpine Cuisine

Andreas Gfrerer © Ingo Pertramer
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Andreas Gfrerer

A look behind the scenes at the Hotel Blaue Gans

Dominik Wachter Foto beigestellt
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Kitchen Psychology Redefined

Dominik Wachter and the Art of Bringing Emotions to the Plate

Alexandra Gorsche and Soenil Bahadoer © Heimo Jessenko
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A New Dimension of Cooking

Soenil Bahadoer and the Explosion of Flavors

Alexandra Gorsche and Mike Süsser © Heimo Jessenko
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Heritage Meets Future

Mike Süsser on Food Trends, Pop-Ups and the Power of Passion

© Carolina Auer Photography
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Didi Maier

Sustainability at the highest level: Didi Maier about fish farming, employee happiness and the vision of a greener future

Alexandra Gorsche and Chef Ton in an interview © Heimo Jessenko
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Chef Ton

The Visionary Behind Modern Thai Cuisine and Asia’s Best Restaurant, Le Du

Daniel Klein Foto beigestellt
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Daniel Klein

The versatility of a star chef - visionary, host, social media strategist

Photo provided
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Vroni Lutz

Honest, creative, down-to-earth: Vroni Lutz on her cuisine, social media and authenticity

© Guido Werner
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Maria Groß

The future of gastronomy lies between innovation and originality

Viktoria Stranzinger © Fotolounge Blende8
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Viktoria Stranzinger

“Through encounters with different cultures, I have developed a certain serenity in the kitchen”

Bernhard Zimmerl © Claus Kadrnoschka
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Bernhard Zimmerl

“I sensed that I was drawn towards fine dining”