Who decides what tomorrow's cuisine can do?

Ten Michelin stars, yet this number tells only part of the story. On the jury of TASTE OF TOMORROW powered by CHEFS CULINAR, multi-award-winning top chefs come together with a World Culinary Champion, master chefs and educators, successful entrepreneurs, TV personalities, and social media professionals, as well as individuals who have been mentoring and supporting young talent for years. Added to this are numerous Gault&Millau toques and Falstaff forks, competition experience, and vastly different career paths within gastronomy. It is precisely this mix that makes the jury special: Here, talent is not viewed solely through the lens of traditional fine dining. Craftsmanship meets entrepreneurship, fine dining meets reach, competition experience meets education, and decades of industry knowledge meet the perspective of a new generation. 

The 2026 jury consists of: Stefan Birnbacher, Christoph Forthuber, Florian Gstrein, Harald Irka, Lukas Kienbauer, Daniel Klein, Martin Klein, Christian Lankes, Stefan Lastin, Josef Leitner, Sebastian Leutgeb, Vroni Lutz, Didi Maier, Hannes Müller, Christoph Parzer, Hermann Poll, Philipp Stohner, Dominik Süss, Mike Süsser, Stefan Viehauser und Simon Wagner.

The lineup alone makes it clear that TASTE OF TOMORROW powered by CHEFS CULINAR is not about declaring a single culinary style the benchmark. Instead, diverse ideas of what defines contemporary gastronomy converge here: technical precision, product understanding, and flavor, alongside creativity, profitability, sustainability, personality, and the ability to truly translate an idea onto the plate.

This is relevant because the evaluation is intentionally designed to be broader. The finalists must prepare their submitted dish fresh for ten people within three hours. The jury does not judge the finished plate alone: presentation and plating, flavor, technical execution, creativity, resource conservation, hygiene and cleanliness, and time management all factor into the score. This reflects a central reality of the profession: A good idea alone does not make a great chef. In a professional kitchen, creativity must be reproducible. Flavor must deliver even under time pressure. A dish must be executed in an organized, clean, and technically sound manner. And resource awareness does not start with grand sustainability strategies – it begins with the daily handling of ingredients.

Particularly exciting is the connection between established industry figures and the next generation. With names such as Martin Klein, Harald Irka, Lukas Kienbauer, Mike Süsser, Hannes Müller, Didi Maier, Stefan Birnbacher, Vroni Lutz, Dominik Süss, Philipp Stohner, and many others, the jury brings together experience from across various sectors of gastronomy. For young participants, this very diversity can be invaluable. A dish can be technically superb yet still leave questions open. An idea can be bold, but not yet practical in everyday kitchen operations. And sometimes, behind a plate that is not quite perfect, lies a signature style that simply needs to be recognized and nurtured. That is why feedback following a competition can be at least as relevant as the final ranking itself.

This is where a high-caliber jury takes on a second vital role. Young chefs need skill. But a career rarely develops solely at the stove. It also develops through people who open doors, share knowledge, make introductions, or say at the right moment: Keep at it.

TASTE OF TOMORROW powered by CHEFS CULINAR therefore sees itself explicitly as more than just a contest. The format is designed to be a stage, a network, and a springboard all at once. In its own booklet, supporting young talent is understood as an opportunity to make emerging professionals visible, provide them with continuing education, and offer them feedback from top industry pros. The fact that the eight finalists will also be integrated into the industry network at Alles für den Gast 2026 after the finals continues this very concept. It is not just about determining who scores the most points on October 5. It is about the bigger question: What does talent need for skill to turn into a future?

A jury can share knowledge. A stage can create visibility. But for this to become a professional competition, a third factor is required: companies that don't just call for supporting the next generation, but actually make it happen.

That is why strong premium partners stand behind TASTE OF TOMORROW powered by CHEFS CULINAR: CHEFS CULINAR, RATIONAL, 11er Kartoffelspezialitäten, ECOLAB, LOHBERGER, STAY SPICED!, and Barilla for Professionals. They contribute diverse expertise across foodservice, kitchen technology, products, and professional gastronomy, jointly establishing the framework for the competition day. Their commitment goes well beyond mere logo placement: Products from the partner network form part of the culinary challenge, finalists receive equipment, products, and continuing education opportunities, and CHEFS CULINAR provides high-grade culinary tools to all eight talents, as well as an additional industry experience for the first-place winner with the Gastro-Concepttour Mallorca 2027. Fostering young talent works best when emerging professionals, experienced industry figures, and companies jointly take responsibility for the next generation. And perhaps that is the most important jury decision of TASTE OF TOMORROW powered by CHEFS CULINAR: not only deciding who impresses today, but helping ensure that today’s talents become tomorrow’s industry leaders.

Special thanks also go to those basic partners and supporters whose work often takes place behind the scenes – and without whom a competition like TASTE OF TOMORROW powered by CHEFS CULINAR would not be possible in this form. DREIKANT designs and crafts the unique trophies with great attention to detail and personal commitment, creating a lasting symbol of the talents' achievements. KARLOWSKY provides premium apparel and equipment for both finalists and jury, while Tourismusschule Klessheim once again serves not only as the venue, but as a dedicated host, facilitating the professional execution of the competition with its infrastructure, know-how, and immense commitment. As partner hotel, the Radisson Blu Hotel & Conference Centre Salzburg accompanies the event, Agentur COMMA and WESUAL support the execution with their respective expertise. And because fostering talent also requires visibility, LifeLike PR handles the entire media and press relations to ensure that the stories, achievements, and personalities behind TASTE OF TOMORROW are recognized well beyond the competition day. Because a stage for the next generation is never built alone – it is created by people and companies ready to build it together.

The grand finale of TASTE OF TOMORROW powered by CHEFS CULINAR will take place on October 5, 2026, at Tourismusschule Klessheim. Would you like to experience the competition and the subsequent award ceremony live, meet the finalists, and take a look behind the scenes? Feel free to reach out to office@jego.at.