Kingfish Challenge 2026

What do you do with an exceptional ingredient? Christoph Unterberger answered this question in three different ways. His dish, HAMACHI³, showcases kingfish in three distinct preparations:

Sashimi marinated in kombu, which combines the delicacy of the fish with the umami flavour of the seaweed.

Smoked kingfish tartare with yuzu and apple, where smoke, freshness and fruitiness come together.

Flambéed yakitori, which unveils yet another, more intense flavour dimension.

What makes this dish special is its technical diversity and the culinary concept behind it. After all, three preparations also mean three different requirements in terms of texture, temperature, aroma and understanding of the product. With HAMACHI³, Unterberger succeeded in creating a dish that makes this versatility the very essence of the concept, thereby winning the Kingfish Challenge 2026.

The additional challenge was part of TASTE OF TOMORROW, the initiative to promote young culinary talent. All eight finalists were given the same base ingredient by R express: kingfish. The task was to develop an original dish, draw up the recipe, bring the idea to life in the kitchen and present the result through photographs or video. No prescribed style. No standardised recipe. What counted were an understanding of the product, culinary skill, creativity and the chef’s own distinctive style.

A distinctive feature was the scoring system: in addition to the jury’s technical assessment, the social media performance of the published dishes was also factored into the evaluation. The digital response was recorded after 24 hours in each case. In this way, the challenge combined two skills that are becoming increasingly relevant for young culinary professionals: culinary quality and the ability to showcase one’s own work.

Five individuals with diverse experiences, culinary specialisms and perspectives came together to carry out the technical assessment. All five were present in person at the awards ceremony in Salzburg.

Heiko Antoniewicz is one of the leading experts in modern cooking techniques, flavour profiles and culinary innovation. His approach combines artisanal precision with scientific understanding and a keen enthusiasm for experimentation.

As a leading Salzburg chef and restaurateur, Didi Maier brings a perspective that bridges creative culinary excellence and the realities of successful restaurant concepts.

Vroni Lutz is a chef, restaurateur and TV personality. Alongside her work at Stuerzer in Riedering, she is deeply involved in recipe development, food photography and the communication of culinary content.

Matthias Birnbach is synonymous with sophisticated culinary artistry with international influences. Following stints at, amongst others, Steirereck and his award-winning work at Knappenhof, he now runs the Richardhof in Lower Austria together with his partner.

Oliver Scheiblauer combines international culinary experience with an entrepreneurial mindset. Stints with Wolfgang Puck and Ferran Adrià have shaped his career. Through Pro Food, he develops catering concepts and products.

Together, the judging panel thus covered a broad spectrum: from classic culinary craftsmanship and innovative techniques to product development, gastronomy and media presentation.

As clear-cut as the brief was, the results were all the more varied. A look at all eight dishes shows just how diverse the thinking of the next generation of chefs already is today.

• Christoph Unterberger – HAMACHI³ (Winner)
  Sashimi marinated in kombu, smoked kingfish tartare with yuzu and apple, and flambéed yakitori: three preparations that showcase different facets of kingfish and blend Japanese-inspired flavours.

• Hannah Berndl – Kingfish Meets Swiss Chard
  A Swiss chard and kingfish roll, marinated fish, a tangy Swiss chard chutney with ginger and chilli, and a sake beurre blanc. An interesting interpretation in which the vegetable is conceived not merely as a side dish, but as an equal culinary component.

• Hubertus Distl – Kingfish, Saffron and Koji
  Briefly seared kingfish in delicate sashimi slices, accompanied by koji oil, saffron sauce, exotic bisque foam and potatoes. Fermentation meets classic sauce-making techniques and intense flavours.

• Tobias Wagner – THE Kingfish
  A kingfish roll with ras el hanout, honey and tandoori spices, served with a fennel and Noilly Prat sauce and a crispy lemon chip. Bold spices, contrasts and varied textures take centre stage here.

• Valentin Wagner – Kingfish, butternut squash and salted lemon
  Kingfish encrusted in squash scales, butternut squash tartlets, tartare, pumpkin seed oil gel and salted lemon beurre blanc. A multi-layered concept that combines the natural sweetness of the squash with acidity and salty elements.

• Theresa Postl – King of the Sea
  A geometrically arranged kingfish mosaic in nori sheets, complemented by an asparagus and lime sauce, as well as wild garlic and calamansi crystals. A dish with a precise presentation and an exciting interplay of freshness and acidity.

• Julia Herndler – Kingfish Crudo
  Cured kingfish with a citrus marinade, yoghurt ice cream, pickled Grüner Veltliner grapes and a green spelt praline with a creamy centre. An unusual combination that deliberately blurs the boundaries between sweet and savoury elements.

• Carina Andress – French Sushi
  Croissant pastry meets kingfish ceviche, mirabelle plum and chilli gel, cream cheese and verjus buttermilk foam. French pâtisserie and Japanese-inspired seafood cuisine come together to form a surprising overall concept.

The way in which eight young people react so differently to the same task: whilst some focus on fermentation and umami, others work with traditional sauce-making, vegetable interpretations, pâtisserie techniques or international spices.

Three trends that have become apparent:

1. An understanding of ingredients is becoming more important than rigid recipe guidelines: those who understand how a foodstuff reacts to heat, acidity, salt or different processing techniques can interpret it independently.

2. Culinary boundaries are becoming more permeable: Japanese influences, French pâtisserie, international spices and regional produce are no longer necessarily considered in isolation.

3. Visibility is increasingly part of the job profile: young talents do not just develop dishes. They also learn to present their ideas, document their work and build a professional profile.

The added value of such competitions for young talent is becoming increasingly clear: they give talented individuals the opportunity to make their mark outside the usual daily routine in the kitchen and to further develop their own identity. With the Kingfish Challenge, R express – as a partner of TASTE OF TOMORROW – has deliberately opted for an open approach and focused on eight individual ideas. For a food partner, this is also interesting from a business perspective: how does the next generation interpret high-quality food? What combinations emerge without strict guidelines? And how are expectations regarding preparation, presentation and creativity changing? The Challenge provides eight fascinating snapshots of these developments.

The winner of the Kingfish Challenge powered by R express was announced on 7 November 2026 as part of the ‘HEROES OF TOMORROW’ event at ‘Alles für den Gast’ in the Salzburg Exhibition Centre. The winner received not only the title and the chance to take to the stage, but also a trophy, a work of art designed and produced by Dreikant from millennia-old oak, as well as a personally signed chef’s knife from Dick Messer and a magnificent gift hamper from R express.