HEROES OF TOMORROW 2026

Is it extraordinary achievements? Bold decisions? New concepts? Or the ability to inspire an entire industry to rethink its ways? The answer at the premiere of the HEROES OF TOMORROW Awards in Salzburg proved to be surprisingly diverse. The spotlight was not solely on prominent top chefs and gastronomy brands. In addition, innovative producers, beverage culture figures, up-and-coming talents, extraordinary hotel concepts, and people whose ideas make an important contribution to the industry’s evolution were honored. The first award ceremony took place on November 7, 2026, at the Gastro Circle at the trade fair Alles für den Gast at Messezentrum Salzburg.

The premiere of the HEROES OF TOMORROW Awards 2026 featured nine categories reflecting key areas of the hospitality and food industry. From the Next Generation Chef and Local Food Hero to boutique hotels and the new non-alcoholic beverage culture, people and concepts driving change through their work were recognized. The tremendous response was evident leading up to the event: More than 1,400 votes were cast during the public voting.

At the premiere in Salzburg, the top three places across nine award categories were honored. Here is an overview of all 27 placements.

NEXT GENERATION CHEF
The next generation of fine dining
The future of gastronomy needs people who combine professional expertise with personality and the courage to evolve.

1st Place: Florian Höfler
Successful young chef who made a name for himself, among other achievements, with first place in the Austrian culinary competition Rindfleischkaiser.

2nd Place: Lisa Morent
Gault&Millau Newcomer of 2026 and one of the exciting personalities in the young Austrian culinary scene.

3rd Place: Jonas Tschebull
Gold medal winner in the “Cook” category at juniorSkills Austria 2026.

WINE VOICE
Personalities shaping wine culture
Wine culture thrives on knowledge, experience, communication, and people who convey a passion for wine. The Wine Voice category honors personalities who give the wine scene a distinctive voice.

1st Place: Annemarie Foidl
President of the Sommelier Union Austria since 2008 and an influential figure in the Austrian sommelier scene.

2nd Place: Willi Schlögl
Co-owner of Freundschaft Berlin, podcaster, bestselling author, and three-time Sommelier of the Year. He combines profound wine expertise with a distinctive style of communication.

3rd Place: Willi, Andreas & Alexander Sattler
Three defining voices of world-class South Styrian wines who together represent a distinctive wine culture from Styria.

MANUFAKTUR HERO
Craftsmanship, provenance, and new ideas
Whether traditional food craftsmanship or innovative production: artisanal manufacturers demonstrate the immense potential of a clear product philosophy.

1st Place: White Panther Garnelen
Pioneers of an alpine high-end shrimp farm who open up new perspectives with their extraordinary approach to food production.

2nd Place: Alpenkaviar
Traditional caviar craftsmanship using the purest mountain spring water and a dedicated commitment to product quality.

3rd Place: Gugumuck Schnecken
Viennese snail culture from a heritage-conscious producer bringing renewed attention to a unique delicacy.

BOUTIQUE HOTEL OF TOMORROW
Hospitality with character
It is no longer just room amenities or traditional star ratings that make a hotel distinctive. Design, culinary offerings, atmosphere, and clear positioning increasingly define how guests experience a stay.

1st Place: The Amauris Vienna
Viennese luxury destination combining award-winning design with exceptional dining.

2nd Place: Boutique Hotel Bergergut
Award-winning gourmet hotel and Michelin Key hideaway featuring a distinctive adults-only luxury concept.

3rd Place: Gentle Hide Designhotel
Design hotel in Salzburg’s historic old town, awarded the GoLeonessa Award of Excellence.

BEST CONCEPT GASTRONOMY
Concepts offering more than just good food
Today, great dining concepts impress not only with their menu. They need a recognizable identity, a cohesive overall experience, and the ability to stand out from the competition.

1st Place: Gmundnerberghaus
Led by David Daxner and TV chef Mike Süsser. A dining concept combining well-known culinary figures with a unique location and distinctive offerings.

2nd Place: Weingut Hagn
Award-winning winery blending visionary design with acclaimed toque-rated cuisine.

3rd Place: Vier Sinne Wien
An extraordinary dinner-in-the-dark experience where blind guides lead guests through an evening that transforms how culinary art is perceived.

POP-UP EXPERIENCE
When an idea turns into an experience
Pop-ups represent flexibility, a spirit of experimentation, and the opportunity to realize new concepts without a permanent traditional restaurant format.

1st Place: Jaimy Reisinger
Named Pastry Chef of the Year at the Rolling Pin Awards 2023. She represents creative pastry artistry and a distinctive culinary signature.

2nd Place: Rosa & Marie
A concept combining bespoke dining, aesthetics, and sustainability into a holistic event experience.

3rd Place: Sekki Wien
Viennese fusion pop-up featuring a unique blend of culinary creativity and wine expertise, shaped by Falstaff’s best Sommelier Rookie.

BREAKFAST CHAMPION
Breakfast as an independent culinary culture
In many places, breakfast and brunch have evolved from an ancillary service into an independent dining experience. Individuality, quality, and distinctive positioning are becoming increasingly important.

1st Place: FYN – feeds your needs
A customizable mix-and-match concept allowing guests to curate their breakfast according to personal preferences.

2nd Place: Breakfast Club Wels
Contemporary urban brunch creations and a creative menu define this concept.

3rd Place: Meinklang Hofladen Wien
Biodynamic sustainability from Demeter-certified fields directly to the plate. An approach that bridges agricultural origin and dining.

NO & LOW HERO
The new non-alcoholic beverage culture
Non-alcoholic alternatives are far more than mere substitutes for wine, beer, or classic cocktails. In modern dining, they have evolved into a distinct culinary culture complete with new products, sophisticated pairings, and creative concepts.

1st Place: Johanna Payrhammer-Luger
Falstaff Bartender of the Year 2025 and a pioneer in high-quality non-alcoholic wine alternatives.

2nd Place: Frank Spängler
Visionary for an upscale no- and low-alcohol lifestyle and contemporary beverage culture.

3rd Place: Lucas Matthies
Expert in upscale non-alcoholic food pairings, showcasing the vast potential of custom beverage pairings.

LOCAL FOOD HERO
Regional foods with a future
Regionality becomes especially intriguing when understood not just as a label of origin, but as an entrepreneurial mindset. From agricultural production to artisanal processing and gastronomy, this category demonstrates how regional value creation can be shaped.

1st Place: Stiegl-Gut Wildshut
Austria’s first organic beer farm, combining circular economy practices with the cultivation of its own ancient grains.

2nd Place: Köglerhof
Organic farm in the Mühlviertel with a cider cellar and regional dining.

3rd Place: Genussgut Krispel
An estate combining Vulkanland wines and Mangalitsa pork specialties with a strong regional product philosophy.

Looking at all nine categories together reveals a diverse picture of an industry evolving across various domains. The honored individuals and concepts highlight several key trends: Young culinary professionals need opportunities to showcase their skills, develop their own ideas, and build professional networks. New production methods, high-quality artisanal products, and regional value creation can complement one another meaningfully. Whether a boutique hotel, breakfast concept, or pop-up: A clear identity and a distinctive experience are becoming decisive differentiators. Behind remarkable products, businesses, and concepts are people who take responsibility, make decisions, and consistently pursue their ideas.

The initiative aims to make extraordinary achievements visible and create a platform where personalities from gastronomy, the hotel industry, food production, and related fields can connect. “The future of hospitality and food culture is shaped by people who break new ground with passion, courage, and extraordinary ideas. We want to spotlight and celebrate these individuals. HEROES OF TOMORROW is meant to be more than just an award: a movement that inspires, connects, and conveys appreciation,” explain organizers Alexandra Gorsche and Heimo Jessenko. Over the long term, the awards are intended to grow beyond an annual ceremony and establish themselves as a major platform for hospitality & food culture. After all, visibility creates new contacts, unlocks collaboration opportunities, strengthens the recognition of achievements, and helps introduce people and concepts beyond their existing networks.

With its premiere on November 7, 2026, HEROES OF TOMORROW was part of the trade fair Alles für den Gast in Salzburg, which brings together representatives from gastronomy, hospitality, and the supply industry from November 7 to 10. The award presentation took place at the Gastro Circle in Hall 10, combining the celebration of outstanding personalities with a platform for encounters and professional exchange. This provided the initiative from the outset with a setting where different sectors of the hospitality industry could connect directly. The combination of awards, culinary arts, and networking underscored the ambition not only to celebrate achievements, but also to generate fresh momentum for the industry.

Following the successful premiere in Salzburg, the next stop is already set. On May 10, 2027, HEROES OF TOMORROW will once again bring award-winning personalities and innovative concepts into the spotlight as part of the Gastro Circus at Marx Halle Vienna. This marks the next chapter for the initiative as it continues bringing together people dedicated to advancing hospitality and food culture. Further information, nomination details, and updates are available at www.heroesoftomorrow.eu.

The premiere of the HEROES OF TOMORROW Awards was made possible by dedicated partners and supporters: Partners included RATIONAL, Barilla for Professionals, Nespresso for Business, R express, Dreikant, and LifeLike PR. The event was further supported by, among others, Christian Ofner – Der Backprofi, Weingut Potzinger, Weingut Hagn, Get Cultie, Stiegl-Gut Wildshut, and Wesual.