EXTRAVAGANZAculinaire

Photo: Suzan Gabrijan
xtravaganza
CulinairE Vol Vol. IV
Breaking the Mold
Ana Roš's Journey to Culinary
Queen
Chapeau Gault&Millau
Elevating Female Chef's Brilliance.
BeyondCuisine
Celebrating international
Cheffes Noires
United by Passi!

POWERWOMEN
IN
HOSPITALITY
CELEBRATE!

EXTRAVAGANZA
culinaire
LindseyUeberroth
Curator of the HoteliersGuild
SIRIUSACADEMYCAMPAIGN |
CEO of Preferred Hotels & Resorts
ElenaArzak,
Owner/Cheffe of Re
HoteliersGuild 'Chef
Prof.Dr.SowonKim, Founder
of the EHL 'Women in Leadership' initiative
& Chairlady of the HoteliersGuild
LeadingHôtelières Chapter
JessicaPréalp
Chef Pâtissière
San Régis, Pari

staurant Arzak |
fe of the Year 2022'
Flavours of
Femininity
Game Changers Igniting
the World of Female
Hospitality & Culinary
Mastery
ValerieFurguson,
Director of Lodging | Walt
Disney Parks&Resorts |
Academy Member
ato
, Hôtel
s
Anne-SophiePic
Owner/Cheffe of Maison Pic |
HoteliersGuild 'Cheffe of the Year
2023'

DIVERSECULINARYGENIUS
MEETSDIVERSITY

“

Type to enter text
Sharing e Per of Passi !

“At Red Carnation Hotels, we are
passionate about encouraging
individuals to learn, grow,
progress and shine, irrespective
of their background, race or
colour. This is one of Red
Carnations's fundamental
principles
My mother's hospitality career
bean in the 1950s, in a kitchen in
South Africa, when female chefs
were unheard of. When she saw
the challenges that female chefs
encountered, she strove for
ensure that all women would be
treated equally in our hotels,
especially in South Africa.
Today, Red Carnation employs,
trains and is developing over sixty
black female chefs across the
group's global hotel collection.
So it's natural for me to
wholeheartedly support the
HoteliersGuild BeyondCuisine
initiative!
“
VictoriaTollman
Director & Executive Vice President
The Red Carnation Hotel Collection
HoteliersGuild Ambassador

Sharing yr passi !
“
Elisabetta Fabri | President & CEO - Starhotels
Member of the HoteliersGuild Board of Governors
Hôtellerie is characterised by very differs
aspects where feminine attitudes such as
attention to details, empathy, patience,
collaboration make the difference achieving
highest results…
“

Type to enter text

“I am profoundly
honoured and deeply
touched to be recognized as
a
SIRIUSACADEMYAWARD
laureate. There is no greater
commendation than that
which comes from one's
peers, and this distinction
holds a special place in my
heart. If my journey can
inspire even a single
aspiring hospitality leader to
pursue their passion and
excel in this dynamic field,
then that is a triumph.
NathalieSeiler-Hayez, Managing
Director SwissDeluxeHotels
Corporate Hôtelière Laureate 2023
SIRIUSACADEMYAWARD

We share a

POLLINATING CHANGE
LEADINGHÔTELIÈRES'
DRIVE FOR EQUITABLE
EXCELLENCE
Passi!

EXTRAVAGANZA
culinaire
Page 2-5 | BeyondCuisine
Curated by Lindsey Ueberroth
Preferred Hotels & Resorts
Page 8-9 | Empowering Women
Elisabetta Fabri of Starhotels, Honorary
Ambassador of HoteliersGuild
Page 8-9 | Nathalie Seiler-Hayez
Corporate Hôtelière laureate 2023
SIRIUSACADEMYAWARDS
Page 18-19 | Editorial
A message from Frank M. Pfaller,
Founder President of HoteliersGuild
Page 42-43 | Anne-Sophie Pic
SIRIUSACADEMYAWARDS
Cheffe of The Year 2023
4
Duchesse of Delicious
Featuring Ana Roš
A Pinch of Passion, a
Dash of Revolution:
Ana Roš' Culinary
Uprising
28
CONTENT
Chapeau Gault&Millau
Trailblazers for Women in Hospitality
44
46
Douce Steiner
Cheffe of the Year 2023/24
In Gault&Millau

HOTELIERSGUILD
THE PRIVATE SOCIETY FOR DISCERNING HOSPITALITY
LEADERS
To e ri and fams,
caviar is e fd of e
gs.Viewed me clely,
it is just fd t of a
tin.

Big Changes
A Culinary Renaissance!
EXTRAVAGANZA
culinaire
70
94
Sigi Schelling
Rising Star of the Year 2023/24,
Sigi Schelling has arrived on the
very top of Munich's gastronomy
scene!
Page 74 | Rebecca Fischer
"Schlicht" means "Simple" in
German. So, what's so simple at
the "Schlicht Esslokal"?
Page 84 | Helena Jordan
A true Cosmopolitan and
Sommelière of the Year Laureate!
Page 106 |
SIRIUSACADEMYAWARD
A time to celebrate this Year's
Laureates!
104
58
Chapeau Gault&Millau
Restaurateur of the Year 2023/24.
Sarah Hallmann of Hallmann&Klee -
a Culinary Retreat in Berlin

Sharing a Passi!
"Luxury Hospitality Redefined: A Culinary Journey
with HoteliersGuild & HENRIS Gault&Millau"

EDITORIAL
Honouring a Historic Achievement in Culinary Artistry
This special edition draws inspiration from a groundbreaking
moment heralded by The HENRIS Gault&Millau Germany
2023/24 Guide. For the first time in four decades, the
prestigious Chef(fe!) of the Year title was awarded to a woman,
Douce Steiner. This milestone is not just a celebration of Steiner's
exceptional talent but a beacon of progress for gender equality and
the recognition of women's prowess in the culinary field. It marks a
pivotal shift towards a more inclusive industry, acknowledging the
invaluable contributions of women in top-tier German kitchens and
setting a hopeful precedent for global recognition.
This landmark achievement resonates with the ethos of our
LeadingHôtelières Chapter and the SIRIUSACADEMYCAMPAIGN,
bolstered by distinguished members and strategic alliances
committed to elevating the profile of female professionals in the
hospitality sector. It stands as a testament to an evolving industry
that now champions female-led innovation and leadership,
heralding a new era where diversity and excellence redefine culinary
hospitality standards.
In collaboration with and our esteemed global partners, we dedicate
ourselves to nurturing a culinary landscape enriched by equity and
diversity. Here's to a future where the extraordinary talents of women
are universally recognized and celebrated throughout the
hospitality industry.
With warm regards, may this edition inspire and delight
you!
FRANK M. PFALLR
Founder President
HoteliersGuild
CHC-CoutureHospitalityConcept

MADE-TO-MEASURE LUXURY HOTEL MANAGEMENT,
REPRESENTATION, MARKETING & BRANDING
Responsible for some of the finest
and most distinctive property concepts
around the globe.
Elevating Hospitality
Through Global
Alliances
CoutureHospitalityConcept | Villa dei Frassini | Viottolo dei Frassini 12 |
6977 Ruvigliana-Lugano Switzerland | t +41 22 534 94 78
www.selectedhotels.biz | selectedhotels@mac.com

XX
MADE-TO- MEASURE
HOSPITALITY
EXPERIENCES

Sharing a Passi!
FOR RESPONSIBLE TRAVEL
& DEEPER LUXURY

Soneva

HOTELIERSGUILD
PASSION FOR SUSTAINABLE RETREATS
Private Society for Luxury Hoteliers
AFFILIATION BY INVITATION ONLY

The Chefs Chapter's Commitment
"Exceence on Every P le "

XX
Where CulinaryPaion
Mts Exceence

Ana Roš

ENCOUNTER
SOVEREIGN
FLAVOUR

A"Duch
Deliciou
Ana

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A Pinch of Passion, A Dash of
Revolution:
Ana Roš's Culinary Uprising
ess of
sness"
Roš
Delving into the essence of what transforms
a restaurant from merely good to truly
legendary, it's the meticulous attention to
detail that often reveals the soul of its chef.
In the quaint Slovenian village of Kobarid,
"Hiša Franko" stands as a beacon of such
distinction, enveloped in brick-red walls
adorned with contemporary art that echoes
whispers of the wild and the feminine.
Amidst its unique ambiance, where
Radiohead's "OK Computer" serenades
diners, a fresh bowl of moss replaces the
conventional warm towel, signaling the start
of an unparalleled culinary journey.

Photo: Klmene

This narrative is not just about unique dining experiences; it's emblematic of the
pioneering spirit of Ana Roš, whose path from potential diplomat to world-renowned
chef mirrors the ambitious vision of the HoteliersGuild. Her story, celebrated on
Netflix's "Chef's Table" and through her title as the "Best Female Chef in the World"
by "The World's 50 Best Restaurants" in 2017, encapsulates our mission to champion
female equality within the hospitality industry.
Ana's relentless pursuit of culinary excellence and her commitment to transforming
Hiša Franko into a three-Michelin-starred establishment exemplify the essence of our
BEYONDCUISINE initiative. Her journey underscores the importance of embracing
change, innovation, and the untapped potential within every aspiring chef, especially
women whose talents and contributions have historically been overlooked.
Ana Roš's philosophy extends beyond her kitchen. Her dedication to local sourcing
and fostering a symbiotic relationship with nature aligns with our
SIRIUSACADEMYCAMPAIGN, emphasizing the significance of sustainability and
community engagement in gastronomy. Through collaborations with local producers
and the exploration of Slovenia's rich biodiversity, she not only showcases the
country's culinary riches but also sets a precedent for how chefs globally can
contribute to their local ecosystems.
Moreover, her transformation of Hiša Franko into an international culinary
destination, despite the overwhelming pressures of sudden fame, reflects the
resilience and adaptability that the HoteliersGuild seeks to instill in future hospitality
leaders. Ana's strategy of delegating to trusted talents like Yvonne Simon and
embracing a new organizational structure demonstrates the leadership qualities we
aim to nurture through our initiatives.
Ana Roš's evolution of service, attributed to the innovative coaching by a theatre
actress, captures the spirit of our mission: to enhance the hospitality experience not
just through culinary excellence but through every touchpoint of guest interaction.
This commitment to excellence in service and team spirit is at the heart of what we
aim to achieve with our members and partners.
In essence, Ana Roš and Hiša Franko embody the aspirations of the HoteliersGuild,
showcasing that with passion, innovation, and a commitment to equality and
sustainability, the culinary world can be a powerful platform for change. Her journey
from an untrained enthusiast to a global culinary icon is a testament to the
transformative power of embracing one's path and the potential within every
individual to redefine the hospitality industry for the better.

Geing ready f lun

A HF classic: po cked
in a suer hay crust, cuured
cream wi caviar.
Hand cut tai
rabbit, cacao nib

As I see it, the kitchen is
a symbiosis of 3
elements: the territory,
the season and the
personality of the chef.
___ANA
ini, mntain
s and bla
ric, almd and marigd.

Hiša Franko is not just a fine dining restaurant and it’s not a boutique hotel, it’s a former
countryside inn, which chef Ana Roš has transformed into a unique, world renowned
restaurant. The rooms are modest, do not offer any special views and are intended for
restaurant guests who do not want to drive after dinner. Each has its own bathroom, hairdryer,
fan, wardrobe, table with chair and towels and/or bathrobes. Some rooms are equipped with
a double bed, some with two separate beds, air conditioning is not present in every room

Photo: Jesus Sanchez
Hiša Franko
Staro selo 1, 5222 Kobarid,
Slovenia
https://www.hisafranko.com/.

Culinary E
Equal f

We share yr Passi!
xcellence.
All.

Anne-Sophie Pic
MaisonPic
SIRIUSACADEMYAWARD2023
BESTCHEFFE

XX
CHEFS CHAPTER

CHAEPEAU!
GAULT&MILLAU
CHANGEMAKER
FOR
WOMEN
IN HOSPITALITY

CONGRA
TULATIONS!

D“

“I'm really happy to be such a
culture, wine and food loving
junkie. If you can't get
excited about it, you've really
missed something in life.
“
DOUCESTEINER
She has led the ranks of Germany's top female chefs for
years and is considered by many to be the best female
chef in Germany. Now Douce Steiner has finally joined
the ranks of Germany's most outstanding chefs by being
named Chef of the Year 2023I24 in the newly published
Gault&Millau Restaurant Guide. Steiner has transformed
her Landgasthof Hirschen in Sulzburg into a unique place
of favour: in the tradition of her father Paul, she looks
firmly across the nearby Rhine to France, full of southern
lightness and Baden stubbornness. Here, she enchants
her guests with delicate, precisely cooked dishes that, for
all their lightness and clarity, always come with that
certain "kick", as she herself calls it.
Asked about the general state of top German
gastronomy, she responds: "I have the feeling that it's
actually doing quite well. Top gastronomy in particular is
very much in demand at the moment. You do hear about
supposed slumps, but - my inner psychiatrist is coming
out now - I don't think they are slumps at all. Let's imagine
that for a moment: Three years of chaos, restaurant
closed, restaurant open. When it was open, it was really
full everywhere. Then they had to close again, you
couldn't travel without worry. This year, everything seems
back to normal, including the atmosphere. People are
happy again, there are street festivals, wine festivals,
concerts everywhere in Germany and travelling is also
possible again. In my opinion, there was mainly less
going on in the catering and retail sectors because
everything else was allowed again. Life has simply
normalised. Perhaps that's also healthy for the industry.
There have always been lean periods. Were we perhaps
no longer used to it?"

Family business with
tradition
GOAL: THIRD STAR. From 1979, Hans
Paul Steiner ran the "Hirschen" with his wife Claude, a
Frenchwoman. Their daughter Douce, whose name
means "sweet", has been responsible for the hotel and
restaurant since 2008. Like her father, Douce Steiner
has set herself the goal of achieving a third Michelin
star. When asked by the newspaper "Die Welt" a year
ago whether she felt discriminated against by the guide
in the male-dominated scene of top cuisine, she replied
with the clear sentence: "I don't want to have a third
star just to satisfy the zeitgeist of a women's quota." The
only decisive criterion should be what the kitchen
brings to the plate accompanied by the right wines.

* What should never be
missing in your fridge?
“Wine and champagne!”

* Which product do you not like
at all?
"sauerkraut and lentils. I do eat it, but I wouldn't cook
it myself in my kitchen"

* IS GENDER IN ISSUE IN YOUR
“Not at all. For me, character is the most important th

KITCHEN?
ing, regardless of whether I'm a man or a woman.”

Unleash Your Inner Chef:
Explore the Magic
of Cooking with Douce.

Elegant Pairing:
Where Wine Meets
Dine in a Dance of
Flavours
Weingut Hermann Dörflinger
2015 Grauer Burgunder Müllheimer Sonnhalde
Auslese, Trocken; Flavours of Pome Fruit, Nuts
and Citrus.
IT TAKES TWO
TO TANGO
LANGOUSTINE ROYAL
FLAVOURED WITH RED
"KAMPOT PEPPER". PINK
GRAPEFRUIT, OLIVE OIL, TARRAGON
Douce Steiner's signature dish,
Langoustine Royal, is a masterful
celebration of flavours and textures
that speaks volumes about her culinary
expertise and creativity. This exquisite
c r e a t i o n f e a t u r e s t h e d e l i c a t e
sweetness of langoustine, impeccably
paired with the distinctive warmth of
red "Kampot pepper" that brings a
subtle, nuanced heat to the dish. The
addition of pink grapefruit injects a
burst of refreshing acidity, balancing
the richness of the langoustine with its
citrusy tang. Olive oil lends a silky
s m o o t h n e s s , e n v e l o p i n g e a c h
ingredient in its velvety embrace, while
tarragon adds a hint of aromatic
finesse, its slightly bittersweet notes
creating a complex, harmonious flavor
profile. Together, these elements
converge in a dish that is both elegant
and daring, showcasing Steiner's ability
to innovate within the realm of haute
cuisine, making the Langoustine Royal
a testament to her culinary artistry.
Douce Steiner's cooking
philosophy is rooted in a
h a r m o n i o u s b l e n d o f
tradition and innovation,
where each ingredient is
revered and every dish tells a
story.
Chef of the Year
2023/24
Gault&Millau

S

I love creating an
“atmosphere
“
SARAHHALLMANN
A portrait
Restaurateur of the Year 2023I24
TEXT Nick Pulina
In the heart of Neukölln, not far from the famous
Sonnenallee on Böhmischer Platz, is a charming corner
restaurant that has become a favourite culinary retreat for
many Berliners: Hallmann & Klee. There are few places in
the capital that are so good at welcoming their guests
and pampering them in a professional, comfortable
atmosphere, using all the rules of the gastronomic art.
Nobody embodies this symbiosis of service, ambience
and cuisine better than the restaurant's founder herself:
Sarah Hallmann. A trained chef and passionate hostess,
she knows how to use her talents to ensure that both her
guests and her team have everything they need. She is
our Restaurateur of the Year 2023I24.
Born in Stuttgart, studied in Bayreuth, then trained in
Berlin - Sarah Hallmann has had a varied career, both
geographically and in terms of content. That it would one
day lead her to her own restaurant in the German capital
was not at all clear when she started out: "I had always
enjoyed cooking and inviting people to my home, but
after my A-levels I wanted to go to university," she recalls.
The subject: geographical development studies in Africa.
She had always wanted to help people, but as time went
on she realised that she preferred to do so directly, rather
than with her nose in books and statistics. After
graduating from university, the gastronome took it into
her head to look for an apprenticeship as a chef. After all,
what better way to make people happy and experience
their reactions first hand?
When Hallmann started her training at Berlin's awardwinning
restaurant Facil, she was in her early 20s,
considerably older than most of her fellow trainees. A
clear advantage for the now 38-year-old: "This allowed
me to develop a relatively healthy relationship with the
restaurant industry. I had a life outside the restaurant

many friends who had nothing to do w
a bit stronger and more formed than
16. So I was able to be very consciou
and experiencing during my appren
away from me."
To ensure that her employees at Hallm
distance from her, the restaurateur is a
guests as she is to her own. Her p
rehearsed, maintains a genuinely frien
works together in an attentive man
inevitable in the restaurant business.
mother of a son, allows flexible wor
children is a matter of course for her: "
The young trainee at the Berlin office
future should look like: "I did my train
restaurant one day. Shortly after that,
and earning money, because I had n
brought up that way: If you earn you
want with it. And with my restaurant,
other people's opinions.
Independent of financiers and full of
Hallmann was also able to do som
possible under the watchful eyes of s
Hallmann & Klee - as a daytime resta
think that was a bit of the zeitgeis
explaining the original philosophy
started planning in 2015, there was v
were cool restaurants for dinner, bu
relatively untouched. There were only
had to change.
One of r favite cဩbinis: bld ange, dill, and
licice. We have bld ange sbet, dill oil, fresh
dill, and a sprinkle of licice pder top.
And it did. Hallmann & Klee quickly
secret in town. People would come in
want to leave in the afternoon. The
Berlin gourmet wanted to experienc
regular. But it could not last forev
restaurant. "When we started plannin
during the day. There were cool resta
the city was still relatively unspoilt. T
That had to change.
And it did change. Hallmann & Klee
hottest secret. Guests came in the
wanted to go in the afternoon. Brea
Berlin gourmet wanted to experienc
regular. But this could not go on forev

ith it. Also, my character was already
it would have been if I had started at
s of everything I was doing, learning
ticeship, and to keep some things
ann & Klee do not have to keep their
s committed to the well-being of her
redominantly female team is welldly
relationship with each other and
ner, even under the stress that is
The fact that Hallmann, herself the
king hours for team members with
After all, children are our future.
had already decided what her own
ing with the aim of running my own
it was all about gaining experience
o investors in the background. I was
r own money, you can do what you
I did not want to be dependent on
the drive to create something new,
ething that might not have been
ome investors: In 2016, she opened
urant serving breakfast and lunch. "I
t in Berlin at the time," she says,
behind her restaurant. "When we
ery little to eat during the day. There
t during the day the area was still
sandwiches with sliced meat. Things
became perhaps the most exciting
the morning, stay for lunch and not
local breakfast was something every
e at least once - just to become a
er. original philosophy behind her
g in 2015, there wasn't much to eat
urants for dinner, but during the day
here was just rissoles with sausage.
Barbecued ampign, e yk cream, sti blue
se espuma, hseradish, and pcini pder.
quickly became perhaps the city's
morning, stayed for lunch and still
kfast here was something that every
e at least once - just to become a
er..

Wဩen to e Hear!

* What inspired you lately?
“ Starting again with a big smile.!
It was good to get some distance. To come
down. To press pause for once. To focus more
on yourself than on all the things going on
around you in the digital world. To go outside,
leave your mobile phone at home and just lie in
a meadow and listen to the sounds. It does you
good…”

HALLMANN&KLEE
BOEMISCHE STRASSE 13
12055 BERLIN
GERMANY

Where W
Pering Flexi

plauding
yr Passi!
ဩen Thrive:
bility in Wk

XX
XX

LUX
URY
ALLI
ANCES
XX
TAY LO R - MADE
HOSPITALITY

Photo by Robert Green
theoriginalinbarefoot luxury
Multi-bedroom villas hidden among dense foliage within touching distance of
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Intuitive service is provided by Mr./Ms. Friday butlers who know what you want
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Every visit makes you feel young again - no matter what age. Watching movies in
Cinema Paradiso, counting Saturn’s rings in the Observatory. Deciding between
sixty flavours of ice cream. Eleven types of pillow. Five hundred different wines.
Three to nine bedroom villas. And nine dining options too.
If the experiences are magical, the philosophy is simple: No news, no shoes.
No pretensions either.
Intelligent Luxury is all about creating unforgettable,
enlightening experiences of SLOW LIFE*.
*Sustainable, Local, Organic, Wellness - Learning, Inspiring, Fun, Experiences
Baa Atoll, Republic of Maldives
T:+960 660 0304 E: reservations-fushi@soneva.com
www.soneva.com

R

“
It has been my
experience that men
with little talent pretend
to be the very best.
“
REBECCAFISCHER
"Schlicht" means "Simple" in English. Her restaurant is
called 'Schlicht Esslokal' | 'Simple Eatery'
Question: So, what's so simple about Schlicht?
Rebecca's answer: For diners, it is the blocking out of the
outside world, the concentration on the moment and the
purity of the products on the plate. Focusing on the
moment is also very important to us in the kitchen. A
friend of mine came up with the name of the restaurant.
We talked about it very often and much, and eventually I
explained to her how I wanted the restaurant to be: "First
of all, it has to be super simple". She said: "Yes, then call it
that". So it was born.
Rebecca was named "discovery of the year" by Gault
Millau. How do she feel about that? "It was a huge gift,
given to us just six weeks after we opened. We did not
expect it at all. And what we do is incredibly well
received. We are very lucky that people like to come to
us. These are rather difficult times for the catering
industry, and we have been told by our colleagues that
the number of bookings is still not as high as desired or
needed. Fortunately, things are looking good for us. We
are happy and proud that we are being seen. Especially
as our concept is a bit special when it comes to opening
hours."

Type to enter text
How she ended up
in the restaurant
business
"After my A-levels, I studied geography
and financed my studies by working in the
kitchen. Then I wanted to switch to
teaching, waited a few semesters, but was
eventually told that I would probably not
get a place. Then I was offered an
apprenticeship at the Circus Maximus
cultural club in Koblenz. A few months
later I passed my intermediate exam with
100 out of 100 points. Then the Chamber
of Industry and Commerce came to me
and said, "We can no longer let you fry
burgers. So in 2016 I joined my training
company, Gerhards Genussgesellschaft,
and completed my training there. In the
meantime, I was able to do an internship
at Nobelhart und Schmutzig in Berlin. In
2017 - after a year and a half of training - I
graduated and started working in my first
company. At Schiller's I liked to be
creative in the kitchen, the chef de cuisine
there adapted my creations to his style,
and at some point I thought I liked my
dishes just the way they were, and maybe
someone would like to eat them. "

* How does it feel to be a woman in a leading position in a man's world? ?
" I have been through a few kitchens where there were silly jokes below the belt. A lot of the guys there just think they are too
funny and too cool. Today I would say you have to take a stand against that. Back then I said you have to go along with it, otherwise
you get lost. Over time I have realised that this is not healthy and not a nice environment. I want to do things differently. During my
internship, I was very impressed by the tough and dirty environment, because nobody in the team had this tone. That was the first
time I had noticed that. And I also saw that it is neither necessary nor has a shouting chef ever had his team better under control. I
have the great fortune to have my friends on my team and we just do things differently - respectfully. I feel comfortable here
because we have created an environment that is good for everyone. But I do not feel comfortable because I am a woman and I do
things differently. That is not the reason. "

* What is the difference
between simple and boring??
"Simple is the good simple. Boredom is tiring."

Type to enter text

Schlicht. Esslokal OHG
Discery
of e Year
Moselweißer Straße 6
56073 Koblenz
–
Tel.: +49 261 95232255
post@schlicht-esslokal.com

PASSION FOR SUPERIOR GUEST
SERVICES
Private Society for Luxury Hoteliers
AFFILIATION BY INVITATION ONLY

H

“
A true change maker in
the world of
gastronomy and
hospitality!
“
HELENEJORDAN
Meet Helena Jordan: Not Your Average Sommelier.
Forget what you think you know about the wine
whisperers of the world, because Helena shatters the
mold with her eclectic career tapestry that reads more
like an adventure novel than a sommelier's resume. This
Upper Austrian maverick, with a backstory as rich and
varied as the wines she curates, has danced across the
globe – from the polished floors of Per Se in New York
City to the rustic charm of Blue Hill at Stone Barns, not to
mention a stint in the regal realms of Stucki and Andreas
Caminada's Schloss Schauenstein in Switzerland.
Before she began globe-trotting, Vienna was her
playground, where TIAN and Mercado felt the touch of
her emerging genius, coupled with formal sommelier
training. But why stop there? Helena's insatiable curiosity
led her to vineyards in Spain and South Africa, proving
her prowess in both the restaurant and winery arenas. Her
stints at the stellar Maaemo in Norway and Juan
Amador's acclaimed eatery in Vienna were merely
preludes to her latest conquest: Café Capra, a wine bar in
St. Valentin, is her love letter to the world of wine.
Here, she weaves a tapestry of taste that spans from the
robust vineyards of Austria (solid Austrian wines, or is it a
solid selection of good Austrian wines? You decide.) to
the seasoned soils of Germany, Italy, and France. Café
Capra is not just a wine bar; it's a testament to Helena's
boundless spirit and a nod to cosmopolitan quality. Just
like Helena herself, it promises an experience that's
anything but ordinary. So, raise your glasses to the
woman who wears many hats (and drinks many wines) –
Helena Jordan, a true changemaker in the world of
gastronomy and hospitality.

The Scamza shipment has arrived. While in e Italian vernacular e wd is often used as
a synym f "idi", to us it means "cဩplex", "smoky", "unparalleled" and "unbelievably gd".
Who still does n kn e traditial smoked mzarella: y must try it ! !

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(@kafflix.rstery), cantucini, waffles and me.

Where Culin
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Flavrs of Equality!
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Langenharter Straße 18
4300 St. Valentin,
Austria

Helena Jordan has transformed a spark of
inspiration into a tangible oasis of
gastronomy and viniculture with the launch
of her bistro and wine bar in St. Valentin,
Lower Austria. At "Capra," she invites diners
to embark on a culinary odyssey, proving
that sustainability and indulgence,
especially in wine, can coexist harmoniously.
Nestled in St. Valentin, on the fringes of the
M o s t v i e r t e l , w i n e i s n o t j u s t a n
accompaniment but the soul of the
experience.
The carefully curated wine list is a testament
to Helena's dedication to small-scale
wineries and handcrafted wines. With a
personal connection to many of the
winemakers and a discerning eye honed
over years in the industry, Helena ensures
each selection tells a story of quality,
passion, and sustainability.

LUX
URY
ALLI
ANCES
XX
TAY LO R - MADE
HOSPITALITY

X
Luxury Living
Reimagined

S

“
"Sometimes it takes a
kick in the butt to be
happy"
“
SigiSchelling
"Sigi Schelling has arrived - at the very top of the city's
gastronomy scene, in successful self-employment and in
the hearts of her guests." This is what the Gault&Millau
Restaurant Guide 2023I24 says in the laudation of the
chef. Less than two years after opening her Werneckhof
between the English Garden and Münchner Freiheit,
Schelling has already become an integral part of
Munich's restaurant landscape. With her classically
rooted, coherent and simply satisfying cuisine, the
Vorarlberg-born chef, who spent 14 years cooking
alongside Hans Haas at the towns and internationally
renowned TANTRIS, has built up a considerable number
of regulars without any loud noises or supposedly
innovative marketing measures. Of course, nobody can
be surprised. Schelling tells us which product she prefers
to steer clear of, what music she uses to create her dishes
and why she would never think of serving oysters in
summer.

Trt, smoked l, caulifler, caviar
Crustaceans, artioke, lime
Dr, Jerusalem artioke, trumpet mushrms

I learnt classic cuisine and
c o u l d n e v e r i m a g i n e
cooking any other way.
However, it is very important
to me personally to know
where my products come
from. How was the animal
whose meat I process bred,
fed and slaughtered? Who is
t h e p r o d u c e r ? W h a t
philosophy does he have
behind his product? I need
this connection.

We
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Sigi
Schelling
Werneck
hof
Munich
CHEFS CHAPTER
share
assi!
"Celebrating
Female Pioneers
in Gastronomy:
Together, We're
Changemakers!

CHC-Alliance
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the seventh art
Sharing a Passi!
Branding Architecture
in Luxury Hospitality
Reimagined:
Sustainable, Innovative,
Unforgettable

HoteliersGuild
has joined the
h u m a n i t a r i a n
vision and efforts
by helping those
in need of clean
water, shelter,
food and other
basic necessities
to live, especially
children.
And we provide
s u p p o r t t o
initiatives that
promote ethical
luxury travel.
From the start, HoteliersGuild
has passionately committed to
a h u m a n i t a r i a n v i s i o n ,
focusing on empowering the
future luminaries of the
hospitality world. Our varied
initiatives, deeply rooted in
ESG principles, have been
brought to life through
dynamic partnerships with
leading universities and
esteemed industry institutes.
This vibrant collaboration
underscores our dedication to
cultivating a new era of
hospitality excellence.

SIRIUSACADEMYAWARD
BEYONDCUISINE
ACCESSTOEDUCATION

XX

X

GreatPlainsConservation GreatPlainsConservation
United f

Change!
Championing
Conservation,
Education,
Responsible Travel
and Generosity in
Every Endeavour.

XX

X

Sharing a

Passi!

XXX Sharing a
for communication

XX Passi!
and strong content

A Celebri
of e C

ulinary ts
ATELIERBAYERISCHERHOF

HallOfFame
Honouring the Pinnacle of Hospitality Excellence
Celebrating individuals who excel in enhancing the global luxury lifestyle. Motivating and
enlightening the next wave of discerning hoteliers and premier service providers.

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XX

Dreams
Served Daily:
Young Women's Education in Hospitality,
XWhere Passion Meets Opportunity.