Eight up-and-coming chefs, one fish, five judges

Eight talented young chefs, a shared dish and five top-class judges: the R express Kingfish Challenge, held as part of TASTE OF TOMORROW, brings together culinary creativity and digital visibility. The judging combines the social media performance of the submitted dishes after 24 hours with the expert assessment of the jury, comprising Heiko Antoniewicz, Didi Maier, Vroni Lutz, Matthias Birnbach and Oliver Scheiblauer. The winner of the challenge will be announced and presented with their award on 7 November 2026 at 4.00 pm at the HEROES OF TOMORROW Awards ceremony in the Gastro Circle at the ‘Alles für den Gast’ trade fair at the Salzburg Exhibition Centre.

What happens when eight talented young chefs are given the same ingredient, but no one tells them what to make of it? The answer is surprisingly varied. At the R express Challenge, held as part of TASTE OF TOMORROW 2026, kingfish became a creative playground for a new generation of chefs.

The task: to develop an original dish, work out the recipe, bring the concept to life and present the result through photography and/or video. No copying existing recipes, no pre-determined presentation. What was required was an understanding of the product, technical skill, creativity and, above all, a distinctive culinary signature.

The eight finalists rose to this challenge. The result was a range of dishes, from classically inspired compositions to bold, international flavour combinations. And this time, the decision wasn’t made solely by the expert jury. The digital stage also played a part.

The submitted creations were published on social media. For each post, performance was measured after exactly 24 hours based on reach and other interactions. What initially sounds like a social media competition has a second, crucial dimension: a five-member jury of experienced culinary professionals also assesses the submitted recipes and concepts. After all, a beautiful photo alone does not make a good dish. Behind every plate lie decisions regarding flavour, preparation, ingredient handling, texture and the idea behind it.

This is what makes the challenge particularly relevant today: the younger generation today must not only be able to cook well; they must also communicate their ideas and bring them to the fore. Good concepts need substance. But they also need a platform on which they can be discovered.

Experience meets innovation; culinary precision meets creative freedom.

• Heiko Antoniewicz
  Top chef and expert in modern cooking techniques, flavour profiles and culinary innovation. Antoniewicz embodies the fusion of scientific understanding and artisanal precision.

• Didi Maier
  A top chef and restaurateur from Salzburg with a distinctive style. He combines culinary excellence with contemporary gastronomy and a keen sense of what delights guests.

• Vroni Lutz
  Chef, restaurateur and TV personality. She runs the Stuerzer in Riedering and is known, amongst other things, for ‘Vroni’s Favourite Treats’. Recipe development, food photography and social media are all part of her daily work.

• Matthias Birnbach
  This multi-award-winning chef gained experience at the Steirereck, amongst other places, and earned three toques at the Knappenhof. Today, together with his partner, he runs the Richardhof restaurant in Lower Austria, serving Austrian cuisine with Asian and French influences.

• Oliver Scheiblauer
  Top chef, creative maverick and entrepreneur. His career has taken him to work with the likes of Wolfgang Puck and Ferran Adrià. Since 2015, he has been developing catering concepts and products with Pro Food.

Five personalities, five different approaches to cuisine and one shared question: which of the eight entries shows the greatest potential?

It is particularly fascinating to take a look at the recipes. Although all the young chefs worked with kingfish, their interpretations could hardly be more different.

• Christoph Unterberger – HAMACHI³
  Three interpretations of a single ingredient: from sashimi marinated in kombu to smoked kingfish tartare with yuzu and apple, right through to flambéed yakitori. A composition that combines different textures, techniques and Japanese-inspired flavours.

• Hannah Berndl – Kingfish Meets Swiss Chard
  Swiss chard and kingfish roll, marinated fish, a tangy Swiss chard chutney with ginger and chilli, and a sake beurre blanc. A creation in which a seemingly simple vegetable takes centre stage alongside the fish, showcasing a wide variety of textures.

• Hubertus Distl – Kingfish, Saffron and Koji
  Briefly seared kingfish in delicate sashimi slices paired with koji oil, saffron sauce, exotic bisque foam and potatoes. Here, fermentation, intense aromas and classic sauce-making techniques blend to create a modern interpretation.

• Tobias Wagner – THE Kingfish
  Kingfish rolled up, flavoured with ras el hanout, glazed with honey and tandoori spices. Served with a fennel and Noilly Prat sauce and a crispy lemon chip. A dish that relies on bold flavours, refined preparation and varied textures.

• 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. An ambitious concept that combines sweet, salty and tangy elements with precise plate presentation.

• Theresa Postl – King of the Sea
  An artful kingfish mosaic, rolled in nori sheets, accompanied by an asparagus and lime sauce, wild garlic and calamansi crystals. A visually striking creation that plays with geometry, freshness and contrasts.

• 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 of freshness, acidity, sweetness and savoury elements.

• Carina Andress – French Sushi
  When French pâtisserie meets Japanese-inspired seafood cuisine: croissant pastry, kingfish ceviche, mirabelle plum and chilli gel, cream cheese and verjus buttermilk foam. A surprising combination that deliberately plays with culinary expectations.

Is it the most extraordinary idea? The most technically sophisticated execution? The perfect interplay of flavours? Or a dish that immediately grabs attention and piques people’s curiosity?

The R express Challenge brings together two worlds that have long been intertwined in modern gastronomy: culinary craftsmanship and digital communication. Yet reach is no substitute for quality. A visually spectacular dish can attract attention, but only the recipe reveals whether there is substance behind the concept. Conversely, a brilliant culinary idea can lose visibility if it is not communicated convincingly.

It is precisely this tension that makes the Challenge so interesting: it is not just skill that counts, but also the ability to inspire enthusiasm for it.

With this additional challenge, R express has created a platform where young chefs can demonstrate their independence. The shared starting point was kingfish. The results ranged from international flavour combinations to technically complex, multi-component dishes.

The key is to understand a product and develop it further independently. This is precisely one of the most important skills for a new generation of chefs seeking to make their mark in a demanding and constantly evolving gastronomic environment. And it demonstrates why nurturing young talent can be more than just a competition: young people are given the space to develop ideas, engage in professional dialogue and gain public recognition.

Saturday, 7 November 2026, at 4.00 pm
Heroes of Tomorrow Award Ceremony
Gastro Circle, Hall 10 – Everything for the Guest, Salzburg Exhibition Centre

The award ceremony will take place on the Gastro Circle stage in front of representatives from the catering, hospitality, business and media sectors. For these young talents, it is an opportunity to showcase their skills and come to the attention of an industry where personal encounters and new contacts can open doors. And perhaps the next extraordinary culinary career will begin right here on this stage.

Would you like to find out who impressed the jury, meet the next generation of the catering industry and attend the HEROES OF TOMORROW awards ceremony?

Then now’s your chance! GENUSSPUNKT is giving away 1 × 2 tickets exclusively for its readers for the awards ceremony on 7 November 2026 at the ‘Alles für den Gast’ trade fair in Salzburg.

Simply send an email with the subject line “HEROES OF TOMORROW – Ticket prize draw” to office@jego.at and secure your chance to win.