Genusspunkt

MAY-AUG 2025

PRICE € 10,00

A TASTE OF TOMORROW

THE FUTURE OF CULINARY INNOVATION STARTS HERE

EDITOR’S NOTE

WHY

DID WE

LAUNCH

THIS

MAGAZINE?

BECAUSE PLEASURE IS

MORE THAN A FLAVOUR—

IT’S A CULTURAL FORCE.

At Genusspunkt, we believe that gastronomy has

long outgrown its reputation as mere craftsmanship.

It has become a reflection of our time, a statement

of values, a playground for design and dialogue.

The way we eat, host, and create tells stories—about

who we are, what we care about, and where we’re

headed.

This magazine was born at the crossroads of cuisine,

concept, and culture. It lives between plates and

palettes, between intuition and innovation. And it’s

dedicated to those shaping the next era of hospitality:

hoteliers and chefs, producers and makers,

dreamers and doers.

In our debut issue, we invite you to explore how the

future tastes—and how it looks. We spotlight the

rise of No & Low Alcohol as a mindful movement.

We unpack the design of tomorrow’s menus. We

showcase artists who turn dining into dialogue.

And we introduce pioneers from Mumbai to Vienna

who are redefining boundaries.

Alongside: objects to admire, tools to spark a smile,

and books to get lost in. And always: practical ideas

for better experiences, smarter concepts, and

meaningful moments.

This is a space for the curious, the courageous, and

the creatively hungry. Because for us, indulgence

isn’t just a trend.

It’s a mindset. A statement. A Genusspunkt.

We’re thrilled to begin this journey with you. And we

can’t wait for what’s to come.

Warmly,

Alexandra Gorsche & Heimo G. Jessenko

Founders & Editors of GENUSSPUNKT

Taste the Change GENUSSPUNKT 3

TASTE INDEX – THE DIFFERENT

KIND OF CONTENTS

Because culinary thinking doesn’t start with

the appetizer. And innovation shouldn’t get

lost in the fine print. This magazine isn’t

a buffet. It’s a tasting menu. Every page

a course. Every story an ingredient with

purpose. Welcome to a table of contents

that doesn’t just list—it whets your appetite.

STARTERS

S. 3 EDITOR’S NOTE

A personal greeting to challenge

conventions and explore fresh perspectives

S. 4-5 TASTE INDEX

Our table of contents—without the

empty calories

S. 7 / 17 / 27 / 39 / 47 / 77 / 80-81 / 95 / 103

VISUAL INTERLUDES

Visual cues for thought, perspective,

and inspiration

S. 6 / 28-29 / 46 / 59 / 67

QUOTE BREAKS

Food for thought from Ferran Adrià to

Philipp Rosenthal

THE VISION PLATE

S. 8-13 FUTURE MENUS

When street food meets sophistication:

Why menus must move us—and how

Korean BBQ became a concept

S. 14-16 GHOST KITCHEN

Lady Umami goes solo: Robot arms,

dancing margins, and the kitchen of one

S. 18-26 THE ART OF MAKING PEOPLE HUNGRY

Communication that doesn’t instruct—but

ignites desire

S. 30-35 CHOCOLATE & CHEESE

An unlikely match: When alpine cheese

meets dark chocolate—and dessert

rewrites the rules

S. 36-38 GADGET CHECK

Electric salt spoon or flashy gimmick?

A taste-tech experiment put to the test

S. 40-45 FROM MUMBAI TO VIENNA

Why European fine dining needs Indian

talent—and vice versa

S. 48-49 INTERVIEW WITH WILLIAM DREW

Fine dining is becoming more human.

And more surprising.

S. 50-58 ICE AGE 2025

Speculoos in July?

The logic behind next-gen desserts

S. 60-66 THOMAS STRAKER

Cooking without pretense: When butter &

gut feeling shape a new kitchen culture

S. 68-73 BITES & PIECES

From fermented to fabulous: Products

that leave a lasting impression

S. 74-76 AI IN HOSPITALITY

What can machines take over—and what

should always remain human?

S. 78-79 GLASS DESIGN

When a wine glass becomes a

performance

S. 82-89 ART IN HOSPITALITY

Curated, not decorated: How art becomes

a brand’s signature

S. 90-94 EDITORS’ CHOICE: DESIGN IN WHITE

Back to clarity: Design highlights defined

by lightness, light, and line

S. 96 IMPRINT + QR TO CONNECT

Who we are. And how to reach us.

TASTE

THE CHANGE.

READ

THE FUTURE.

4 GENUSSPUNKT Taste the Change Taste the Change GENUSSPUNKT 5

Those who stop striving to get better

have already stopped being good.

Philipp Rosenthal

Höchste Umwelt-Standards für

Rohstoffe und Verpackungen

TM

Hochkonzentriert, effizient und brillant im Ergebnis.

NORDIC

SWAN

ECOLABEL

+43 (0) 171 52550 • orderdesk@ecolab.com • www.ecolab.com

© 2025 ECOLAB TM USA Inc. All rights reserved.

STREET

MENU REVOLUTION: WHAT’S

REALLY CHANGING ON THE PLATE

Forget everything you think you know about

fine dining. The new culinary wave doesn’t arrive

quietly—it crashes in with full force. But it’s not

about over-styled fusion.

STREET FOOD

It’s about finely tuned, deeply personal, sensorydriven

experiences. The latest Future Menus Vol. 3

report reveals just how much guest expectations

have shifted: It’s no longer just about taste—it’s

about meaning, narrative, and participation. The

core question: How deeply can we involve our

guests?

COUTURE:

HIGH-END FLAVOR, LOW-KEY SPIRIT

Street food is getting a seat at the fine dining table.

What was once served on sidewalks now comes with

dry-aged elements, fermented butter, and handroasted

chili oil—without losing its soul. The formula

for success? Honest ingredients, unexpected techniques,

and bold local identity.

WHAT YOU NEED:

• Fire, charcoal, and the courage to be imperfect

• Authenticity over show kitchens

• Local gems like lentils and wild strawberries

• Dishes that taste like life itself: Elotes, Chaat,

Loaded Fries—reimagined

FUTURE FOOD NOW

WHY MENUS NEED TO DO MORE THAN FEED

By Alexandra Gorsche

A dish with real impact

doesn’t have to be complicatedjust

inspired.

FOR YOUR CONCEPT:

Make street food a signature experience.

Think: rotating weekly specials, pop-up stations,

open-air grills.

Simplicity that surprises is the new luxury.

8 GENUSSPUNKT Taste the Change

Today’s diners want more than just food—they want

to feel something. They seek to be moved, involved,

surprised. Anyone who doesn’t understand how street

food becomes couture, why Korean BBQ is more than a

meal, or what miso has to do with cultural storytelling …

isn’t just missing a trend. They’re missing the future of

gastronomy.

Fotos: Unilever Food Solutions

Maurits van Vroenhoven,

Global Brand Development Lead Chef

BORDERLESS

CUISINE:

THE NEW LANGUAGE

OF IDENTITY

Second-generation chefs are rewriting the rules—not

with ethnic clichés, but with authenticity. Cuisine

becomes a mirror of our hybrid world: connected,

fluid, curious.

DOMINANT TECHNIQUES:

Sous-vide meets pickling. Smoking flirts with shiso

and miso. The result? Dishes that go beyond

exoticism and reach real depth.

FOR YOUR MENU:

Tell stories. Why does pomegranate belong in

your carpaccio? What does pandan mean in your

dessert? Guests don’t want lectures—they want

emotional resonance.

There’s beauty in learning

how to blend ingredients

and techniques from

different cultures.

Giuseppe Buscicchio,

Culinary Lead UFS Italy

CULINARY ROOTS

OLD RECIPES, NEW RELEVANCE

The future tastes like the past—if you know where to

look. Culinary Roots celebrates forgotten techniques

and micro-regional treasures: Woodfire cooking.

Slow braising. Memory-based marinades.

REGIONS TO EXPLORE:

Oaxaca, Yucatán, Sichuan, the Andes,

the Basque Country

WHAT YOU CAN DO:

Dig into your heritage. Talk to grandmothers.

Unearth old recipes and revive them with

modern finesse.

The future is retro—with a twist.


WHAT TO DO – NOW, NOT LATER

DESIGN DYNAMIC MENU STRATEGIES:

Move beyond static offerings. Rotate menus,

curate culinary stories, build anticipation.

INVOLVE YOUR TEAM:

DINER DESIGNED

CO-CREATION AS THE NEW LUXURY

Your chefs are storytellers—let them speak, explain,

engage. Use QR codes or direct guest interaction.

PROFESSIONALIZE STORYTELLING:

Highlight the origins of your ingredients, your team,

your region. Make it content—online and offline.

USE TECH WISELY:

You‘re no longer just serving food—you’re enabling

experiences. Guests expect involvement: From DIY

Korean BBQ to AR-activated plates.

Leverage tools like AR to enhance experiences

without losing the craft.

WHAT WORKS:

• Fermentation, purées, foams, interactivity

• Authenticity over show kitchens

• Augmented reality, flash freezing, and menu

storytelling

OUR TAKEAWAY

FOR THE FUTURE

BOX OF FACTS:

IDEA FOR YOUR BUSINESS:

Set up signature stations: build-your-own desserts,

flambéed toppings, customized gelato. Make your

menu playful—with purpose.

Customization isn’t extrait’s

expected.

And when done right, it drives

engagement, loyalty, and

digital word-of-mouth.

.

Eric Chua,

Future Platform Chef Lead, UFS SE Asia

Success in the future of gastronomy won’t come

from cooking alone—it’ll come from staging, integrating,

inspiring.

Today’s diners want to co-create, connect, and care.

They crave what’s real, what’s imperfect—and what

feels uniquely theirs.

Streetfood Couture, Borderless Cuisine, Culinary

Roots and Diner Designed aren’t trends.

They’re invitations.

• To rethink

• To experiment

• To narrate

And most of all, to reclaim what hospitality was

always meant to be: A place of encounter.

ABOUT FUTURE MENUS 2025

The Future Menus Report 2025 translates global

food trends into tangible, real-world solutions—

designed to inspire hospitality professionals and

empower them to shape the future of food.

KEY DATA:

* 312 million search queries analyzed

* 237.000 food keywords

* 21 countries compared

* Feedback from 1,100+ chefs worldwide

EXPERTISE BEHIND IT:

* 250 culinary consultants

* 5,000+ years of collective industry experience

* 200 million dishes served globally—every

single day


LADY UMAMI

COOKS SOLO –

Welcome to the Age of Fully

Autonomous Kitchens

Robot arms, bold flavors, and a 33% margin boost:

How Germany’s first robotic ghost kitchen is shaking

up the foodservice world.

GHOST KITCHENS:

A BILLION-DOLLAR SHIFT

The concept of “ghost kitchens”—kitchens with no

dining room, operating exclusively via delivery platforms

like Wolt, Uber Eats or Deliveroo—has grown

from pandemic quick-fix to serious business model.

According to Statista, the global online food delivery

market is projected to surpass $1.6 trillion by

2027. By 2030, ghost kitchens could capture up to

50% of the take-away and drive-thru market.

What once felt like a stopgap now signals the future.And

Lady Umami proves: robotic precision and

culinary creativity can coexist.


Can a robot cook with talent?

In Frankfurt, the answer is now a confident: yes.

With Lady Umami, the F&B Heroes have launched

Germany’s first fully autonomous ghost kitchen. No

executive chef. No kitchen brigade. Just a customdeveloped

robotic cooking system that delivers fast,

consistent, and high-quality dishes—plate after plate.

The secret? A bold blend of robotics, operational

strategy, and culinary vision. But don’t mistake it for

a PR stunt. This is a serious step toward the scalable,

high-efficiency future of foodservice—yielding up

to 33% higher margins than industry average.

The robotic arm was developed in partnership

with tech firm GoodBytz, while the menu was

conceptualized and curated by the F&B Heroes

team. Early results?

Impressive:

A 9.4/10 rating on delivery platform Wolt

A standout re-order rate

„Fully autonomous kitchens have moved from prototype

to reality. Lady Umami is a working model that

combines quality, scalability, and profitability.” —

Tim Plasse, CEO, F&B Heroes

Fotos: goodBytz, F&B Heroes



WHAT COMES AFTER UMAMI? LIV.

The F&B Heroes are already planning the next

chapter: Launching in Düsseldorf in late 2025, LIV

will be a next-gen dining club concept—part robotrun

kitchen, part community-driven self-service.

It’s more than a restaurant. It’s a testing ground for

the scalable, social dining formats of tomorrow—

designed for urban rollout.

More about the project:

www.fbheroes.de

Source: Statista (2023–2024),

Ghost Kitchens – Statistics & Facts

WHAT DOES THIS MEAN FOR

HOSPITALITY OPERATORS?

For hotels, restaurants, and investors, concepts

like Lady Umami open new possibilities:

• No more staffing shortages

• No pressure on real estate or service peaks

• But still: high-quality, brand-driven food experiences

Especially for hotels looking to add culinary offerings

without expanding kitchens, or restaurateurs seeking

low-risk expansion, this model is a game-changer.

OUR TAKEAWAY:The technology is ready. The

demand is rising. What we need now is boldness—

and business models like Lady Umami that prove

robotic dining is no longer science fiction.

It’s happening. Right now.

Fotos: goodBytz, F&B Heroes


A P P

L

E

F

I C A

T

THE ART

OF

I O N

More than just great food: Why strong branding

matters in hospitality.

MAKING

PEOPLE

HUNGRY ...

Why are we drawn to one smartphone but not

another? Why do we instantly recognize a brand

logo, even when it’s faded on an old poster?

The answer is simple: intuitive design, strategic

storytelling, and communication that doesn’t

lecture but seduces.

While industries like fashion, tech, and luxury

master these tools with ease, the F&B world is

surprisingly restrained. There is passion in the

kitchen, heart in the service – but the power of

visual branding often remains untapped.

Fast-food giants have long understood that what

sells is not just the product, but the experience

around it. If we want sustainable cuisine to

go mainstream, we need more than quality and

values – we need aesthetics that spark emotion

and desire. A desire for great food, for conscious

indulgence, for a lifestyle where sustainability is

synonymous with joy.

HOW SMART VISUAL COMMUNICATION

EMPOWERS SUSTAINABLE HOSPITALITY

By Friederike Bothe

... for More

Than Just Food



With Vision and Intent:

Hospitality as a Driver of Change

From Dish to Desirability:

The „Applefication“ of Dining

Restaurants are more than places to eat – they are

powerful influencers of culture, consumption, and the

climate. Globally, food systems account for around

37% of CO2 emissions; in Germany, 69% of those

emissions stem from animal-based products.

That means opportunity: Gastronomy can lead the

way by reducing its footprint with resource-friendly

cuisine, plant-based ingredients, and smart

operations. But this requires communication that

inspires, not preaches. As Alain de Botton once said:

“The difference between hope and despair is how

we tell the same story.”

What Apple is to tech, restaurants can be to taste:

desire by design. The formula? Product quality, strategic

communication, and intuitive, sensory-rich design.

Menus, interiors, packaging, socials, and plate presentation

must work together. Not for the sake of

commercialization – but to lead guests intuitively

toward better margins, mindful choices, and brand

connection.

Strategic Storytelling:

Making Values Visible

The future belongs to businesses that see

sustainability as both an ethical responsibility and

a branding opportunity. It’s not just about origin and

processing – it’s about turning values into narratives,

and narratives into craving.

Today’s consumers care: 92% say sustainability

influences their brand choices. Keywords like “bio” are

gaining traction, and concepts such as regenerative

agriculture and CO2 transparency are rising in

branding relevance.

What works: Take what iconic brands do best and

translate it to gastronomy. Create a desire loop

where guests feel good about their choices – and

want to repeat them. Not just for taste, but for

identity.

P A C K A G I N G

F & B

S O C I A L - M E D

R O O M S

I A

L A N G U A G E

M E N U

O F

D I S H E S

The 3 Gs of the Boomer Generation:

Gourmet, Health, and Trust

How to speak to the most financially powerful

generation? Baby boomers value health, security, and

authenticity.

Words like “vegan” may alienate them, while terms

like “hearty & healthy” or “warmly balanced” resonate

better. Homemade, artisan-crafted, or refined-bytradition

language builds trust and appeal.

Portion size matters too: smaller, healthier options

attract – but never call them „senior plates.“ Think:

„vital dish,“ „balance option.“

Design matters: Clear signage, cozy environments,

and soothing styling all boost comfort. Social media?

Yes, but with transparency and real stories about

origin, sustainability, and craft.


O F

D E S I G N

strategically ...

visually ...

"This is how the pioneers communicate –

visually, boldly, strategically.“



Best Practice:

Who’s Doing It Right

• Oyster Oyster (Washington D.C.): Minimalist,

mission-driven, focused on mushrooms and

mollusks – with a narrative that sticks.

Fotos: lindenberghotels, oysteroysterdc, communitykitchen_muc

• Lindenberg Group (Germany): Plant-based,

expressive design, blending real-world

experience with Instagram-friendly spaces.

• Community Kitchen (Munich): Anti-waste dining

with rescued food, pay-what-you-can options,

and social impact through inclusion.

Gen Z: Fast, Visual,

and Community-Driven

Gen Z isn’t impressed by traditional ads. They

want inclusion, cool sustainability, and hypervisual

appeal. If it’s not aesthetic, it won’t make

it to their feed – and if it’s not on their feed, it

won’t be ordered.

What works: Interactive menus, story-driven QR

codes, polls, and gamified experiences. Exclusive

drops, community events, and brand collabs

boost loyalty.

F&B packaging? Sustainable, minimalist, stylish.

Digital content? TikTok-style behind-the-scenes,

humor, authenticity over polish.

Now is the Time for

Flavorful Communication

Sustainable gastronomy is not a trend. It’s a

necessary shift. Brands that understand the

language of desire and translate it into sustainable

storytelling will not only delight guests –

they’ll move culture forward.


Menu Language, Typography

& Layout: The Invisible

Influence

ADVERTORIAL

Words shape appetite. Studies show: wording

determines whether a dish feels exciting or flat.

„Vegan“ can be off-putting, but „plant-based“ or

„wholesome & vital“ invite curiosity.

Typography, layout, and anchoring techniques all

influence decision-making. Strategic dish positioning

and hierarchy subtly nudge guests toward smarter,

more sustainable choices.

The right words and visuals can turn a simple lentil

patty into a craveable, conscious indulgence.

Why Creative PR Matters More Than Ever in the Age of AI.

And how tourism businesses can still be found by future guests.

Text: Agency Comma

PR & AI: The Key to Visibility

in Modern Tourism

Sensory Triggers: Building

Holistic Brand Experiences

• Visuals: Color, layout, styling make sustainable

dishes irresistible

• Scents: Fresh bread, roasted coffee, herb aromas

evoke emotional appetite

• Ambience: Music, light, textures encourage longer,

mindful stays

• Social proof: Seeing others enjoy = increased

perceived value

• Digital tools: Interactive menus, AI guides, and

storytelling interfaces drive healthy choices

By Friederike Bothe

www.culinaryidentity.agency

www.grafiksalon.com

Foto: www.jfqphotos.net/about-3) - Antje de Vries & Friederike Bothe

Artificial intelligence now builds websites, writes social

media posts, and generates content at lightning

speed. A large share of what we consume daily is

AI-generated—and thus, arguably, fake. At the same

time, Google is constantly adjusting how paid ads

are displayed, leaving hoteliers worried that one of

their most important booking channels might soon

lose impact.

So the burning question is more relevant than ever:

In a flood of automated content—how can real

hospitality businesses still be found? And by

whom? In tourism, it‘s no longer about who posts

the prettiest pictures or the most often. Visibility

today is driven by relevance—both for guests and for

search engines.

Public relations has therefore evolved from being

a mere „promotional tool“ into a strategic advantage

in the digital race. When an article appears in

a strong medium—be it print or online—and is then

embedded on the business‘s website, it creates

valuable backlinks.

This not only improves visibility across platforms

like Google, ChatGPT & Co., but also boosts brand

trust—and leads to meaningful bookings. Wellwritten,

editorial-quality content ticks all the boxes

for long-term digital relevance. But good PR doesn’t

just happen. It takes experience, editorial intuition,

and a strong media network.

That’s exactly what Comma delivers.

We combine proven tourism PR with the latest

expertise in AI, crafting stories that matter—

because while others flood the market with

content, we make sure that authentic stories

land in trusted media.

And that’s what makes all the difference today.

Press Contact: Comma GmbH

Liechtensteinklammstraße 50b

A-5600 St. Johann im Pongau

+43/6412/20805

office@comma.info I www.comma.info



Cooking is a language

through which we can express harmony,

creativity, joy, beauty, poetry,

complexity, magic, humor,

provocation, and culture.


AN (UN)

LIKELY

Cheese and chocolate have more in common

than you might think. Here’s a look at a

pairing that opens up entirely new taste

dimensions.

By Sonja Planeta

PAIR

Benjamin Sellemond, pastry chef and Maître Chocolatier

from Feldthurns in South Tyrol, has already

turned his baked chocolate praline into a festival

favorite at the Festival del Formaggio in Sand in

Taufers. He uses dark couverture from Felchlin and

fills it with grey cheese from Hansi Baumgartner

– a former Michelin-starred chef who now runs his

renowned cheese aging company Degust in Vahrn

near Brixen.

„Grey cheese and dark chocolate are both bold and

intense, but they work surprisingly well together.

Add caramelized onions or dried plums, and the

result is next-level,“ says Sellemond. He’s noticed

more young chefs experimenting with these combinations,

like Luca Wille, head chef at Hotel Bergblick

in Fiss, Tyrol. „Cheese is incredibly versatile, especially

when it melts well. It works in petits fours, pralines,

even mousse. But traditional culinary training

doesn’t teach how to work with cheese in sweets,

so many chefs hesitate.“

„Grey cheese and dark chocolate are both bold in flavor –

and yet, they harmonize beautifully. Especially with

caramelized onions or dried plums“

Fotos: Nina Nagy



THE AHA

MOMENT

Jan Eggers, head chef at Goldene Birn in Graz and

an award-winning pastry chef, works with sustainable

craft chocolate from Original Beans. He pairs the

white Yuna chocolate with goat cheese, hay, and

wheatgrass.

„The hay softens the intensity of the goat cheese.

The white chocolate brings sweetness, allowing

for much less sugar overall. The wheatgrass adds

acidity and freshness.“

Carina Trafoier, a self-described “Table Curator,” runs

an online store for bean-to-bar chocolate and hosts

chocolate tastings. She attributes the harmony between

cheese and chocolate to their high fat content

and tactile texture: “Both coat the mouth and need

time to unfold on the palate.“

Her own aha moment? A chocolate bar with Tuscan

Pecorino from Brussels-based maker Mike & Becky.

„That’s when everything clicked,“ she recalls. “Dark

chocolate with blue cheese. Milk chocolate with

nutty soft cheese. Durian chocolate with aged alpine

cheese.“

Pairings can follow the rule of similarity or contrast.

For instance, buttery French chocolate pairs with

creamy cheeses, while dark, bitter varieties shine

alongside sweet, aged cheeses. Trafoier’s favorite?

Dark chocolate with aged Comté—the cheese’s salty,

crystalline profile gives a salted caramel effect.

Other examples:

Schwarzes Schaf (a French-style sheep‘s cheese

aged in ash) with high-cocoa milk chocolate

Sourdough & Sea Salt 66% from UK-based Pump

Street with Camembert Bianca from Jumi

„100% chocolate is tricky; it lacks flexibility and feels

chalky. Likewise, rubbery or overly crumbly cheeses

don’t pair well,“ says Trafoier. “But the moment you

introduce additions like dried fruit or aromatic affinage,

the possibilities expand endlessly.”

PREMIUM

PAIRINGS

CHOCOLATE

MEETS CHEESE

He also praises Brunost, the Norwegian whey

cheese with caramel notes, as a pairing partner for

Beni Wild 66%, Piura 75%, and Esmeralda 42%. The

combo works well as a cream under brownies and

ice cream. Another highlight: sweet pears with blue

cheese cream and Beni Wild 66% water ganache.

„... dark chocolate with blue cheese,

milk chocolate with nutty soft cheese,

durian fruit chocolate with mountain cheese“

„Each cocoa bean tells a story – just like each

cheese,“ Eggers explains. “Chocolate brings fruit,

acidity, spice, floral hints, and sweetness. Cheese

offers minerality, nuttiness, smokiness, umami.

These profiles complement each other beautifully.“



At the two-star restaurant Ocean at Vila Vita Parc

Resort in Portugal, pastry chef Celestina Bengui

created a dessert of goat cheese, fermented peppers,

and almond blossom.

„Balance is everything: umami, acidity, salt – you

need a little of each,“ she says. „Cheese is fatty,

almost like butter. Then you add fruit acid and

sweetness.“

She prefers Barry Callebaut chocolate („especially

the white, which is less sweet than others“), and

cheese like goat, Gouda, and Comté. „Comté is rich

and fruity-nutty – a great match for dark chocolate.

Parmesan works too, like in a crisp.“

Luise Grottenthaler, pastry chef at the two-star

Söl‘ring Hof on Sylt, often uses fresh goat cheese

from Ziegenhof Peters Glück. In one dessert she

pairs it with honey and rose, in another as a mousse

with aerated white chocolate, pickled rhubarb, sorbet

made from currant blossoms, and spring herbs.

„Fresh goat cheese is easy to work with. It’s like

quark. It can be intense, but you can also use it

gently, like a spice that supports without overpowering,“

she says.

STRIKING

THE RIGHT

Dark chocolate with blue cheese? „I tried it for myself.

In the restaurant, it depends on the guest. They

need to be adventurous and open to blue cheese.“

For Grottenthaler, it’s clear: “Cheese is served at

the end of the meal – why not make it dessert?“

Chocolate expert Carina Trafoier adds: „Just like

there are cheese flights, there should be chocolate

flights. Five exquisite chocolates for guests who

may be too full for dessert but still want

something sweet.“

„... Cheese is served at the end of the meal

– why not in the dessert?“

BALANCE

„... Since cheese is so rich and

salty, it pairs beautifully with

dark chocolate.“



K IRI

N

GADGET-CHECK:

TOP OR FLOP?

WHY LESS SALT IS A PROBLEM

HOW DOES THE ELECTRIC SALT SPOON

WORK?

REVOLUTION

AT THE

DINING TABLE

Taste at the Push of a Button:

A Breakthrough for Hospitality?

Salt is one of the most essential ingredients in any

kitchen – but excessive sodium intake can have

serious health consequences. Kirin Holdings has now

developed a groundbreaking gadget: the Electric

Salt Spoon, , designed to enhance flavor through the

use of electricity. But how does it work? And could it

be a gamechanger in professional kitchens?


THE ELECTRIC SALT SPOON BY

N I According to the World Health Organization (WHO),

the recommended maximum salt intake is 5 grams

per day. In many countries – including Japan – the

actual average is significantly higher. Excessive salt

intake increases the risk of high blood pressure and

cardiovascular disease. But the bigger issue? Less

salt often means less flavor.

That’s where the Electric Salt Spoon comes in.

Developed by Kirin Holdings in collaboration with

Meiji University, the spoon uses mild electrical

stimulation to amplify the perception of salty and

umami flavors by up to 1.5 times. The science: a

weak electric current influences how sodium ions

are perceived by the taste buds – intensifying flavor

without actually adding more salt.

THE PRINCIPLE:

A weak current influences the perception of sodium

ions, which are responsible for the salty taste. This

makes the food taste more intense, even though it

actually contains less salt.

PUT TO THE TEST: DOES IT DELIVER?

In early trials, the device was tested with

low-sodium dishes such as miso soup. The result?

Most participants found the food to be noticeably

more flavorful, even though salt content had been

reduced by 30%. Umami perception was also

enhanced.

P

R I

N

C IPLE



WHAT DOES THIS MEAN FOR

HOSPITALITY?

The potential applications in restaurants are

significant:

HEALTHY CUISINE WITHOUT FLAVOR LOSS:

Offer low-salt menus without compromising

on taste..

FINAL VERDICT: TOP OR FLOP?

The Electric Salt Spoon is a clever innovation

with real potential. It could help make healthy

eating more appealing and customizable.

But only time will tell if the technology takes

hold – and whether diners will embrace

electricity as a flavor enhancer.

SUSTAINABILITY & COST REDUCTION: Using less salt

reduces environmental impact and operational costs.

PERSONAL FLAVOR CONTROL: Diners could adjust

salt intensity themselves – no need to alter recipes.

Produktiv.

Flexibel. Zuverlässig.

Ihr Partner in

der Profiküche.

MARKET ROLLOUT & WHAT’S NEXT

Kirin initially launched the Electric Salt Spoon in a

limited run of 200 units – and demand was high.

A broader release is in the works. Meanwhile,

development is already underway for electric

chopsticks and bowls using the same principle.

What do you think

of this gadget?

Join the discussion! Scan the QR code

and let us know on Instagram under

our latest post about Electric Salt.

Mit iCombi Pro und iVario Pro mehr als 90 % aller herkömmlichen Kochanwendungen abdecken. Mit

ConnectedCooking die Küche digitalisieren und schneller, einfacher, effizienter machen. Mit Trainings

und Support auch nach dem Kauf immer gut beraten und auf dem Laufenden bleiben.

What’s the community

saying?

Would you use this gadget in your

kitchen or restaurant? Scan the QR code

and share your thoughts with us!

Mehr Informationen unter

rational-online.com


From

to

BERLIN

VIENNA

Why More Top Chefs from India Are

Making It in Europe

By Jan Peter Wulf



**“And Here I Am“

India is home to countless

talented chefs – yet many see

their careers stall in low-paying

kitchens with limited opportunities.

But a new door has opened:

Europe’s fine dining scene is actively

seeking these very professionals.

The question is: who makes

it into the continent’s best

restaurants?

Shannon Lawrence smiles as he recalls his journey.

Now head chef at Navi, he leads a seven-person team.

Raised in Mumbai, Lawrence trained at the iconic Taj

Mahal Hotel, worked in Australia and the U.S., then

returned to India where he cooked at The Bombay

Canteen and most recently led the new CIRQA kitchen.

Navi’s menu intentionally distances itself from the stereotypical

Indian offerings found across Berlin. Instead,

it celebrates the full diversity of the subcontinent:

dishes like Achari Tikka – a vegetarian kebab with

glazed root vegetables, herb chutney, roasted sesame,

and pistachio crumble – or Ajwain – charred cabbage

with whipped spice tofu, tomato masala, and thyme

churma. Even the desserts are adventurous: Paruppu

Payesam with lentils, coconut milk, mung bean praline,

and charred pineapple coulis.

Foto: Jan-Peter Wulf

From Foodie Community

to International

Recruiting

Opening

Doors for

Kitchen

Talent

If Sophie Radtke hadn’t been a regular guest at

Berlin’s Saravanaa Bhavan or posted about it

on her foodie account „Gastroinferno,“ the story

might have ended there. But those very posts

led to a new head chef for the restaurant.

Today, she sits in Navi, a new Kreuzberg restaurant

she helped launch.

Both establishments – the Berlin offshoot of

the global vegetarian chain Saravanaa Bhavan

and Navi, which opened in late 2024 – are run

by Ritesh Taurani and his wife Heena Manglani,

alongside partner Gurbir Gill. Taurani noticed

Sophie’s enthusiastic Instagram stories and learned

she had just launched a new project with

her partner, Indian chef Sandeep Sreedharan:

Chefsgate, a startup that connects talented

chefs from India with opportunities in Austria

and Germany.

Foto: Jan-Peter Wulf

My goal is to spotlight the regional cuisines of India.

Berlin is starting to appreciate our food culture,“

says Lawrence. Initially, he didn’t want to lead another

kitchen but hoped to mentor young chefs. „Many take

the first job they’re offered out of fear. That often

leads to frustration.“

Through Chefsgate, he found his way to Berlin – and a

kitchen that aligns with his vision.



Creating Career Paths for

Indian Culinary Talent

Chefsgate doesn’t only support seasoned professionals

like Lawrence. The startup also helps young

talents with little international experience. The idea

was born three years ago when Sophie Radtke,

through her partner, gained deeper insight into the

working conditions in Indian kitchens. She saw the

passion and skill – and the lack of opportunity: low

wages, long hours, little protection.

Chefsgate wants to change that by giving chefs a

future in Europe’s top restaurants.

Successful Onboarding

Across Borders

Cultural and professional onboarding is a key part of

Chefsgate’s approach. Restaurants must prepare

for Indian team members. While large companies like

A-Rosa already have English-speaking kitchens,

smaller venues often do not.

At Söl’ring Hof, team meetings switched to English

before Indian chef Chitranshu Mandhyan even

arrived – helping both team and guests adapt.

India’s Global Culinary

Influence

Spice it up! – Without India, global cuisine would

be far duller. Turmeric, cumin, cardamom & co.

are now kitchen staples.

Curry? Not just curry! – IIndia has hundreds of

curries. From creamy butter chicken to fiery vindaloo,

the word has lost its true meaning abroad.

Foto: Nils Hasenau

Tandoor technique – The traditional clay oven gi-

Through the Bureaucratic

Maze

„In Germany, Everyone

Wants Their Own Plate“

ves us naan and tandoori chicken – and inspires

chefs from NYC to Tokyo.

„We’ve faced our share of challenges,“ says Radtke.

From unclear jurisdictions to rejected documents, and

long processing times, the journey is anything but

At Navi, Shannon Lawrence and his team have settled

in well. Inspired by his leadership, three more Indian

chefs have joined. What did he learn about German

Street food power – Chaat, samosas, dosas –

India’s street food has sparked global gastro

trends.

smooth. Ironically, India’s strong IT reputation isn’t

diners? “In India, we share food. Here, everyone wants

mirrored in its digital administration.

their own plate – even with appetizers.”

Vegetarian? - No problem! Indian cuisine proves

Foto: Nils Hasenau

Only If the Vibe Is Right

Still, Chefsgate gains expertise with every successful

case. In Austria, the goal is the Red-White-Red Card,

a points-based system for skills and language. In Germany,

approval comes via the Federal Employment

Agency. Support comes from the Austrian Business

Agency (ABA) and ProRecognition, which informs

Indian professionals about careers in Germany.

That’s why the kitchen ensures all dishes arrive at the

same time. Welcome to Germany!

plant-based food can be vibrant, diverse, and

delicious.

Chai over coffee? – Masala chai is now a cult

drink. The spiced black tea with milk is being

reinterpreted around the world.

The demand is strong: Chefsgate now has close to

1,000 chefs in its database. Yet only a dozen have been

placed so far. Why? Because the team is selective.

„If the vibe’s not right, we don’t place anyone,“ says

Radtke.

More information:

www.chefsgate.com

Clients include Figlmüller Group in Vienna, A-Rosa in

Kitzbühel, and the two-Michelin-starred Söl’ring Hof

on Sylt. Chefsgate handles the entire work permit

and visa process, which involves over 30 documents

and multiple layers of bureaucracy.

Looking Ahead:

A New Culinary Chapter

Indian chefs don’t just bring technical skills. They carry

a food culture rich in tradition, complexity, and bold

flavors. Their knowledge gives modern European gastronomy

a fresh perspective – rooted in authenticity,

passion, and depth.

Jan-Peter Wulf has been writing about gastronomy

for 25 years, for both trade media

and his blog nomyblog.de, where he covers

innovation, digitization, and new work models.

He is Editorial Head at SIP and advocates for

democracy and anti-discrimination in the hospitality

industry through Hosting Tomorrow.


Trends don’t start on paper –

they start at the table.

William

Drew

WILLIAM DREW ON THE

FUTURE OF GASTRONOMY

William Drew is the Editorial Director of the

prestigious World’s 50 Best Restaurants and has

spent over a decade traveling to the most

innovative, exciting, and influential restaurants

on the planet. In this conversation with Genusspunkt,

he shares insights into the trends

shaping tomorrow’s gastronomy, his personal

milestones – and why the future of dining

needs to be more sustainable, inclusive, and

creatively bold.


WILLIAM, LET’S START WITH A LOOK AHEAD: WHAT ARE

THE BIGGEST SHIFTS YOU SEE COMING IN THE GLOBAL

RESTAURANT SCENE OVER THE NEXT FEW YEARS?

Sustainability is moving to the very core of restaurant

philosophy – whether it’s reducing food waste,

increasing plant-based offerings, or creating healthier

working environments. At the same time, hyper-personalisation

is continuing to grow as restaurants aim to

offer guests an unrivalled and truly individual experience.

WHAT EXCITES YOU MOST ABOUT THIS FUTURE – AND

WHAT CONCERNS DO YOU HAVE?

I’m genuinely excited about the growing creative

democratisation of gastronomy. More and more chefs

from diverse backgrounds are using food to tell their

stories – something we’re proud to support through

platforms like 50 Best Discovery and our Champions

of Change awards. As for concerns, the rise of AI can

be problematic if it replaces the human craft and emotional

connection that define true hospitality. And of

course, economic pressures – from inflation and labour

shortages to environmental strain – remain a very real

risk for independent restaurants and producers.

HAVING VISITED SO MANY OF THE WORLD’S TOP

RESTAURANTS: WHAT’S CHANGED MOST IN THE

PAST DECADE?

Fine dining has transformed – from formal, exclusive

spaces into more immersive, emotionally engaging

experiences. It’s no longer just about what’s on the

plate but what surrounds it: storytelling, design, even

performance. Many restaurants on our list today are

as much about artistic expression as they are about

traditional dining.

IS THERE A PARTICULAR MOMENT THAT HAS STAYED

WITH YOU – SOMETHING UNFORGETTABLE EVEN

AMONG THE BEST?

There are many, but I’ll never forget my one visit to

El Bulli before it closed. Also, the multi-sensory theatre

of Ultraviolet in Shanghai, or simply eating ultra-fresh

seafood on the beach in Melbourne. It’s a privilege to

have access to so many extraordinary dining moments.

YOU’VE BEEN INVOLVED WITH 50 BEST FOR OVER A

DECADE. WHAT ARE YOU MOST PROUD OF?

I’m incredibly proud of how we responded during the

pandemic: our 50 Best for Recovery fund raised $1.3

million to support struggling hospitality businesses

globally. I’m also proud of how we’ve continued to

shine a light on individuals and teams using food as a

force for positive change – especially through initiatives

like Champions of Change.

Fotos: William Drew

HOW WOULD YOU DESCRIBE THE ROLE OF 50 BEST IN

TODAY’S CULINARY LANDSCAPE?

We’re here to celebrate and elevate the people who

bring hospitality to life – across restaurants, bars, and

hotels. But we also aim to be an inspiring resource for

curious, discerning consumers, and to amplify underrepresented

cuisines and cultures around the world.

THE 50 BEST BRAND HAS EVOLVED FAR BEYOND A

RANKING. WHAT DOES THIS PLATFORM MEAN TO YOU

PERSONALLY?

To me, it’s an honour to help shape a platform that

celebrates the rich diversity of hospitality. It’s about

giving visibility to incredible stories, unique talent, and

emerging culinary voices from every corner of the globe.

IN YOUR VIEW, HOW DO YOUNG CHEFS AND NEW

RESTAURANT FORMATS SHAPE THE FUTURE OF FINE

DINING?

They’re absolutely essential. That’s why we offer the

50 Best Restaurants Scholarship – in partnership with

Parmigiano Reggiano – to support the next generation

of chefs. The 2025 winner will gain the opportunity to

work at two of the world’s best: El Celler de Can Roca

in Spain and SingleThread in California. On top of that,

restaurants that focus on sustainability, inclusion, and

technological innovation are actively reshaping the fine

dining landscape.

„Fine Dining is Becoming Freer,

More Democratic, More Human*

FROM A STORYTELLING POINT OF VIEW: WHICH FOOD

CULTURE TRENDS DO YOU FIND MOST COMPELLING

RIGHT NOW

I’m fascinated by culinary reclamation – chefs with Indigenous

roots reclaiming traditional ingredients, techniques,

and food narratives. What Virgilio and Malena

Martínez are doing with Mater Iniciativa in Peru is a

great example. And then there’s the new wave of chefs

fusing their multicultural heritage into contemporary

cuisine – like Kwame Onwuachi in New York or Jeremy

Chan in London – it’s creating something truly exciting.

WHAT’S ONE THING PEOPLE OFTEN MISUNDERSTAND

ABOUT THE VOTING PROCESS OR THE ACADEMY

STRUCTURE OF 50 BEST?

There’s a common misconception that restaurants must

meet certain criteria to be eligible. In fact, any restaurant,

bar, or hotel that’s open during the voting window

can be selected. There’s no requirement for age or

previous accolades. Each Academy member votes based

on their own experience – and because the best is

subjective, we rely on the credibility and expertise of our

anonymous voters. Food and service are key, of course –

but so are atmosphere, storytelling, and social impact.

THE WORLD’S 50 BEST RESTAURANTS

Founded: 2002

Publisher: William Reed Business Media

Voting Process: More than 1,000 anonymous

industry experts worldwide

Criteria: No fixed format – personal experience

defines excellence

Well-known lists: Restaurants, Bars, Hotels,

Discovery, Champions of Change

Mission: Celebrate culinary talent, highlight

global diversity, inspire food culture



COLD?

NOT QUITE!

Why 2025 Is Heating Up for the World of Ice Cream

New Flavors, Trends

& Market Potential

Carte D‘Or Professional is expanding its range with

four premium new flavors tailored to creative dessert

ideas. Meanwhile, unusual ice cream trends – from

„Hallelujah“ gianduja to Germknödel-inspired scoops

– are setting the tone. Market data also reveals a

dynamic upswing in the global ice cream industry.

This article offers a comprehensive overview of new

products, trend impulses, economic figures, and

even a must-read book for professionals.

New flavors, quirky trends, and a billion-euro market with a sweet

future: the 2025 ice cream season is spicing things up (with chocolate,

vanilla, and gianduja, of course). What Carte D‘Or Professional is

bringing to the table, why Speculoos is going year-round, and what

„Hallelujah“ has to do with hazelnuts – this article delivers a complete

update for creative professionals with a sweet tooth.


Fotos: Unilever Food Solutions



Carte D’Or Professional’s 70%

chocolate ice cream is ideal for

high-quality dessert plates and

pairs well with crunchy elements

and pistachio oil, for example.

What‘s New?

Carte D‘Or Professional kicks off the 2025

season with four new flavors designed for

both ice cream parlors and fine dining dessert

menus: Dark Chocolate, Exotic, Tiramisu, and

Speculoos. Crafted from premium ingredients –

like Barry Callebaut Belgian chocolate – these

flavors offer creative flexibility and broad

appeal.

Exotic

Inspired by the classic Solero Exotic, this flavor blends

creamy vanilla ice cream with a swirl of passionfruitmango

sauce. Perfect for smoothies, cocktails, and

creative ice cream shakes, Exotic is an ideal base for

mixology and dessert crossovers. It comes in a 5.5-liter

tub, tailored for high-volume service.

Dark Chocolate

Made with 70% Barry Callebaut cocoa, this dark chocolate

ice cream delivers intense flavor and a less sugary alternative

to milk chocolate. Its versatility makes it perfect

for pairings with fruit, pistachio oil, or as an upgrade for

chocolate drinks and affogatos. It is offered in a practical

2.4-liter tub for culinary use.



Musical Ice

Cream Moments

In Austria, the 200th anniversary of waltz king

Johann Strauss Jr. has inspired themed creations:

from „The Blue Danube“ (a glittery blue Stracciatella)

to „Voices of Spring“ (elderflower and honey). These

storytelling desserts offer marketing potential and

Instagram-ready visuals.

Hallelujah to

Germknödel

Creative and extravagant flavors dominate 2025.

The ice cream of the year across Europe? Hallelujah:

a gianduja ice cream swirled with roasted hazelnuts

and chocolate sauce, inspired by the Vatican’s Holy

Year 2025. Whether religious or not, this indulgent

flavor hits a sweet spiritual note.

Also trending are Austrian dessert classics in frozen

form: Germknödel and Punschkrapfen. These nostalgic

flavors channel grandma’s desserts – plum-jam

dumplings and rum-soaked mini cakes – now

available as refreshing summer scoops.

Celebrate

Artisan

Ice Cream

March 24 marks European Artisan Ice Cream Day –

a chance for shops to highlight craftsmanship

and showcase new flavors. The 2025 calendar

also includes „Children‘s Ice Cream Weeks“

(June 23 – July 6), when playful, colorful creations

delight younger customers.



Cool Cash

Ice cream isn’t just a treat – it’s big business. In

2025, the global market for ice cream hit €99.5

billion, expected to grow to €130.7 billion by 2030

(+5.5% CAGR). In Germany, per capita consumption

remains steady at around 8 liters annually. Despite

slight drops in volume due to inflation or weather,

revenue continues to climb – customers are clearly

willing to pay for premium experiences.

Bottom Line:

Invest in Ice

From new products like Carte D’Or Professional’s

latest flavors to creative themes and top-quality

ingredients, 2025 offers enormous potential.

Whether in restaurants, cafés, or bars, offering

trend-conscious and high-end ice options means

extra revenue – and Instagram buzz.

CREAMINESS

Achieved through dairy fats and stabilizers like

guar gum.

AIR CONTENT (OVERRUN)

Premium ice creams have 20–30% air for a

dense texture.

SWEETNESS BALANCE

Sugar enhances taste and texture, but must

be balanced.

FAT CONTENT

10–16% is ideal for mouthfeel and flavor.

The Perfect Scoop:

What Matters Most

HUBERTUS TZSCHIRNER SHARES EXPERT INSIGHTS

MELTING BEHAVIOR

Uniform melt without ice crystals or grittiness.

TEMPERATURE TOLERANCE

Should be scoopable but stable – glucose syrup

and fats help.

FLAVOR INTENSITY

Needs to shine even at cold temps – use

high-quality ingredients.

STABILITY

Use natural stabilizers and avoid temperature

swings



Book

Recommendation

EIS by Hubertus Tzschirner & Daniel Esswein

Language: German, 224 pages

Publisher:Callwey Verlag

ISBN: 978-3-7667-2786-2

Preis: € 45,00 (D) / € 46,30 (A)

Pro Tip: Why not combine storytelling with your

flavor of the month? From „Snow White’s Apple

Sorbet“ to „Dirty Chai meets Coconut“ – turn your

menu into a conversation starter. Instagram will

love it too!

Design is the silent ambassador

of your brand.

Paul Rand

Sources: Carte D’Or Professional (Unilever),

industry reports (WKO, BDSI, Statista)


WITH GUT FEELING,

BUTTER AND ATTITUDE:

HOW THOMAS STRAKER

IS CHANGING THE

GASTRO WORLD

COOKING

WITHOUT

THE FRILLS

Fotos: Callwey, Thomas Straker

Thomas Straker is perhaps the most genuine

phenomenon the culinary world has experienced

in recent years. The British chef demonstrates

how simple ingredients and an unpretentious

approach to cooking can captivate millions—both

online and offline. What can industry professionals

learn from him? Quite a lot.




FROM RURAL PUB TO

SOCIAL MEDIA STAR

THE UNSTOPPABLE RISE OF

A KITCHEN REBEL

„COOKING IS A CRAFT – YOU HAVE TO PRACTICE IT,

MAKE MISTAKES, AND LEARN. BUT ONCE YOU FIND

THE TASTE, IT‘S LIKE MAGIC.“

Thomas Straker

Thomas Straker is no traditional Michelin chef. He’s a

country boy, shaped by gardens, stoves, and British

pragmatism. His career began in his mother’s pub

kitchen—and skyrocketed after a butter video went

viral on TikTok. Today, he inspires millions with recipes

that shine through personality, not technique.

WHAT

MAKES STRAKER

SO UNIQUE:

FACTOR

Followers (2025)

Restaurant

Book Concept

Signature Dish

Core Principle

Virality

EXPLANATION

Over 2.6 million across Instagram, TikTok & more

Straker’s, London – seasonal, British with a Mediterranean twist

Honest recipes, maximum flavour, no frills

Flavoured butters – from crispy chicken skin to burnt nut butter

Intuition over technique – learning by doing

Over 20 million views per video – Straker made butter sexy again



SIMPLE COOKING IS

NOT A STEP BACK,

BUT A STATEMENT

Straker proves that uncomplicated dishes deserve

high regard—if the ingredients are right. His style is

built on uncompromising quality and the belief that

flavour is the goal, not applause.

CRAFT

OVER HYPE

His videos may go viral, but they’re grounded in

real know-how. Straker teaches his audience how

to crack crab or prep artichokes. In times dominated

by convenience, that’s a rising value.

WHAT HOSPITALITY

PROFESSIONALS

CAN LEARN

FROM STRAKER

STORIES

OUTSHINE STARS

Whether it’s catching fish at age four or wearing his

late uncle’s suit to a job interview—Straker tells memorable

stories. For the industry, this means: people

don’t remember doneness levels, they remember

moments.

SOCIAL MEDIA

ISN’T A GIMMICK

Straker shows how to become a brand as a

restaurateur. No agency needed—just

authenticity. Those who use social media as

a stage for real insights, recipes, and values

can turn reach into reservations.



2025 CULINARY TREND:

“SIMPLY GOOD” INSTEAD OF

“COMPLICATEDLY GLITZY”

The more you know,

the more you can create.

There’s no end to imagination

in the kitchen.

The new currency in cuisine is trust. Guests don’t want theatrics—they want substance.

Straker delivers just that. It’s a mindset that also sends a powerful message to chefs

in Austria and Germany: Back to basics doesn’t mean going backward—it’s about

moving forward with authenticity.

BOOK TIP

Food you want to eat

Author: Thomas Straker

Publisher: Bloomsbury Academic

288 pages

ISBN: 978-1-5266-7348-0

A cookbook for those who want to stage less and

create more—at the stove and in the heart. Perfect

for professionals seeking genuine inspiration and

a spark to motivate their teams to explore new

paths—with butter, instinct, and joy.


TASTE

THAT

LINGERS

HAGN

BITES & PIECES

HAGN ZERO: TOP-TIER

NON-ALCOHOLIC

GRÜNER VELTLINER

From liquid gold to fermented finesse –

this section brings together everything

that elevates your culinary repertoire.

Discover food finds, ingredients, and

gourmet products that refine, seduce,

and spark awe.


Foto: Weingut Hagn - Stefanie Winter

Alcohol-free and ambitious? The Hagn winery in

Mailberg proves how tradition and innovation can

blend harmoniously. With their new Zero line, this

family-run estate introduces two stylish alternatives:

Grüner Veltliner Zero and Grüner Veltliner Sparkling

Zero. Both feature signature fruit character, fresh

structure, and lively acidity – minus the alcohol but

full of flavor depth.

Crafted with the same care as their classic counterparts

and gently dealcoholized, these variants are

perfect for mindful enjoyment, breakfast menus,

business lunches, or No & Low-focused events.

Sparkling Zero shines as an aperitif, while the still

version pairs beautifully with vegetarian dishes.

Serving tip: Chill to 6–8 °C and use wide-rim white

wine glasses.

More info: www.weingut-hagn.at



LA MAISON TEA ROYAL:

SOPHISTICATED SPARKLING

TEA – ZERO ALCOHOL

Fine bubbles, floral notes, zero booze: La Maison

Tea Royal is the latest favorite in the non-alcoholic

sparkling wine world – hailing not from Paris, but

from Southern Styria. Winemakers Johannes

Firmenich and Stefan & Bernhard Schauer have

crafted two elegant sparkling teas perfect for

elevated occasions.

AVISTRIA OLIVE OIL: ISTRIAN

EXCELLENCE WITH GOLD-

STANDARD QUALITY

Where passion meets ancient olive trees, true liquid

gold is born. The Austrian-Istrian family project Avistria

by Beatrix and Rudolf Nemetschke continues to

lead the global scene – winning four gold medals at

the 2024 NYIOOC for all submitted varieties: Buža,

Leccino, Istrian Blend, and Istarska Bjelica.

What sets it apart? Early-harvested, rare local olives

are transformed into intensely green oil with high

polyphenol content. Flavor-wise: expressive and

elegant, with notes of wild herbs, artichoke, arugula,

and green apple – finished with subtle bitterness

and a pleasant spice. Ideal for upscale cuisine,

starters, pasta, fish – or as a signature touch in

hotel restaurants.

Pro tip: Just a few drops elevate dishes with

surprising sensory depth.

More info: www.avistria.at

BITES & PIECES

Tea No. 7 “Blooming Rose” dazzles in salmon pink

with notes of black tea, hibiscus, red berries, and

elderflower. Tea No. 9 “Herbal Garden” features

Greek mountain tea and green tea, offering a citrusy,

herbal freshness. Ideal for pairings or mocktails.

Perfectly balanced between aromatics, dryness,

and effervescence, both varieties are crafted with

intention – a top pick for hotel bars, caterings, or

alcohol-free wine menus.

More info: www.maisontearoyal.com

Fotos: Maison Tea Royal - Michaela Lorber



BITES &

11ER FINE GRATED RÖSTI

POTATOES: CRISPY,

CREATIVE, CALCULATED

More time for plating, less for prep: 11er’s fine grated

Rösti potatoes reinvent the classic dish – perfect as

a side, main, or creative twist. Think Rösti wraps,

Röstisotto, or even Alpine sushi. These pre-baked,

frozen potatoes (88% content) mix sunflower and

rapeseed oils for consistent texture and golden

crunch.

Ready in pan, combi steamer, oven, or microwave –

even under pressure.

Pro tip: Ideal for à la carte, hotel buffets, or signature

menu elements. Serve as a vegetarian main with

seasonal veg or as the crispy base of a signature

dish – no peeling, grating, or pre-cooking needed.

More info: www.11er.at

THE GREEN MOUNTAIN

SHREDDED PLANT-BASED:

ZERO MEAT, FULL FLAVOR

Plant-based cuisine just got a versatile upgrade.

THE GREEN MOUNTAIN, known for high-quality vegan

meat alternatives from Switzerland, launches a

shredded plant-based product that’s as tasty as

it is adaptable.

Made with 100% natural ingredients, no additives

or artificial flavors, it mimics chicken with a lightly

fibrous texture. Perfect for bowls, curries, pasta,

wraps, or tacos. Its high sauce absorption makes

it ideal for culinary customization.

IQF-frozen, in 1500g bags for precise portioning and

minimal waste. Recipes and Nutri/Climate scores

available via the Hilcona Foodservice database.

Chef’s tip: Great for buffets, business lunches,

and seasonal menus – easily marketed with

„plant-based“ and „zero waste“ as added value.

More info: www.thegreenmountain.ch



BETWEEN TRUST AND CONTROL:

HOW MUCH

SHOULD

DECIDE

ON ITS OWN?

A new service staff member is urgently needed. Time is tight. The application arrives at

12:30 AM—not by email, but via WhatsApp. The initial questions are answered by an

AI-powered chatbot, and a trial shift is scheduled automatically. Everything runs smoothly,

efficiently, and seemingly without human involvement.

What sounds futuristic is already a reality in many businesses. But this leads to a crucial

question: How much decision-making power should AI have—and when is human oversight

essential? Especially in people-driven industries like hospitality and food production, this

delicate balance between automation and accountability must be handled with care.

By Dominik Faber

WHY TRANSPARENCY

MATTERS MORE THAN SPEED

One of the biggest misconceptions about AI is the

belief in its neutrality. Algorithms are trained on data,

and that data can reflect biases or distortions. Anyone

who assumes AI is error-free is mistaken. The goal

must be to make decisions transparent—by disclosing

criteria and weightings, for example.

Companies should prioritize systems designed for

transparency and traceability. Features like “humanin-the-loop”

ensure that final decisions rest with

a person. AI may offer a recommendation, but the

human has the final say. This not only builds trust but

ensures fairness and quality.

CONTROL MEANS TAKING

RESPONSIBILITY

Especially in sensitive areas like recruitment, companies

must never relinquish control entirely. AI is a

tool—a powerful one, when used correctly. It doesn’t

replace people but significantly extends their capabilities.

With that power comes responsibility.

Clear roles, documented decision-making paths, and

manual intervention options are essential. Should

errors occur in decisions or data processing, mechanisms

for correction must be in place—not least for

legal protection. Trust only grows where processes

are transparent, explainable, and reversible.

TAKE SCEPTICISM SERIOUSLY –

AND SHOW THE POTENTIAL

In practice, AI is often met with scepticism. The idea

of a machine making decisions about people causes

discomfort. Here, open communication is key. Explaining

where and how AI supports—such as answering

FAQs or automating appointment scheduling—helps

ease fears and increase acceptance.

When teams experience how AI frees up time for

more meaningful work, their perception shifts.

Control remains with HR, while communication

becomes faster and more reliable—across platforms

like WhatsApp or Microsoft Teams.

DIGITIZATION IN HOSPITALITY

MUST BE PRACTICAL

AND HUMAN

In the food and beverage industry, where employees

often don’t have traditional desk jobs and time is

limited, AI has enormous potential. Applications can

be initiated via smartphone and chat, key information

collected within minutes, and processed immediately—even

in multiple languages.

The impact is measurable: businesses that accept

applications via WhatsApp report up to 80% more

candidates. Low-barrier digital tools make a real

difference. AI-driven communication also reduces

time-consuming coordination efforts—freeing HR to

focus on what truly matters: inspiring people, not

navigating red tape.


ABOUT DOMINIK FABER

Co-founder, CEO, and CPO of Paul’s Job,

Dominik Faber is a seasoned HR tech entrepreneur.

Having previously built and successfully

exited softgarden, one of Europe’s leading

recruiting platforms, he is now reshaping the

HR industry with AI-powered assistants that

make human resources more efficient and

future-proof.

LOOKING AHEAD:

AI AS CO-PILOT –

NOT AUTOPILOT

The future lies in collaboration between humans

and machines. A fully autonomous AI would fail at

essential human qualities like empathy, fairness, or

cultural nuance. As an intelligent co-pilot, however,

AI can take HR processes to the next level.

In recruiting, AI will increasingly support matching

and suggestions, using semantic analysis or

contextual understanding. Even phone interviews

with AI assistants may soon become the norm.

But the ultimate responsibility will—and must—

remain human.

AI must not become an opaque black box. Only

when it is transparent, ethically grounded, and

human-centric can it reach its full potential—

especially in areas where trust is the foundation of

all relationships, such as the connection between

employers and future employees.

FÜR HÖCHSTE

ANSPRÜCHE

ABOUT PAUL’S JOB

Surf the AI wave—or be overwhelmed by it? Paul’s Job makes next-gen AI models usable

for HR teams—intuitively and with maximum data security. The AI assistant Paul supports

recruiting, talent management, and employee relations. Paul is conversational, multilingual,

and communicates in a personalized, human-like manner across 20+ languages.

By automating repetitive communication tasks, Paul frees up valuable time and integrates

seamlessly with leading HR software. As demands on HR grow and resources shrink,

Paul enables efficiency gains and improves candidate and employee engagement.

HR can refocus on strategic priorities, gain insights, and become future-ready.

Founded in 2024, Paul’s Job delivers secure, second-generation AI solutions from its

headquarters in Berlin. Clients include Dräger, Rohde & Schwarz, and Sanofi.

www.paulsjob.ai

Transgourmet Cook - Österreichs führender Premium-Foodservice-Partner

für die Besten der Besten. Don‘t dream it. Cook it.


cook.transgourmet.at

How a design piece from Umbria redefines

wine enjoyment at Fera Palma – and why

a Spanish sommelier is setting new

standards with his vision for sake.


lass

When a Wine Glass Becomes

a Game Changer

At Fera, one of Mallorca’s most stylish fine-dining

destinations, the contents of the glass are only part

of the story. Increasingly, it’s the glass itself that

takes center stage. Here, wine isn’t simply served –

it’s staged, celebrated, and transformed.

Enter Roberto López Martínez, the new head

sommelier and a master of sensory finesse. He has

introduced a glass that truly makes a statement:

the Chàdi series by Blueside Design, hand-blown

in Umbria, exceptional in both form and function.

„In our restaurants, the wine experience is just as

important as the wine itself,” says Roberto.

“This glass is not just a drinking vessel – it‘s an

instrument of sensory precision.”

Roberto is known for his precision, sensitivity, and sense of purpose.

A certified wine and sake sommelier (WSET 3 and Kikisake-Shi), he

is already working on integrating sake into the pairing experience.

“In tomorrow’s luxury gastronomy, sake is the new wine,” he asserts.

And Fera, he says, is the perfect place to pursue this vision:

“Here, I have the time to engage with guests, understand their

preferences, and recommend beverages that truly suit them.”

That doesn’t sound like a job – it sounds like a calling.

att ers

¡Salud!

About Roberto López Martínez

Born in Andalusia, Roberto is a certified wine sommelier (WSET 3)

and licensed sake specialist (Kikisake-Shi). Before joining Fera,

he served as head sommelier at La Gaia in the Ibiza Gran Hotel.

Today, he brings both sensory precision and a passion for

pioneering experiences – like sake pairings – to the future of

luxury dining.

His enthusiasm is contagious – and easy to understand.

Made from ultra-light borosilicate glass, Chàdi

features a subtly textured inner surface with microdimples

and strategically placed recesses. When the

wine is swirled, this structure creates gentle but

effective aeration. The result? A significantly broadened

aromatic range, especially for young white,

orange, and red wines. With white wines, the salinity

and minerality become more pronounced; aged reds

reveal their full complexity – layered, meditative,

and deep.

The glass fits perfectly with the Fera concept:

Simon Petutschnig’s Asian-Mediterranean cuisine

thrives on contrast and precision. And Roberto, born

in Estepona, Andalusia, brings not only expertise

from renowned establishments like La Gaia in Ibiza,

but also a guiding philosophy:

“Wine is not a side note – it’s another ingredient.”

Want to bring the experience home?

The Chàdi glass is also available for purchase –

for anyone who wants to take this design

moment home or has simply fallen in love with it.

Price: €79 per piece, available directly

at Fera Palma

More info: blueside-design.com


C U L I N A R Y C O M P E T I T I O N

P O W E R E D B Y C H E F S C U L I N A R

A STAGE. A PLAYGROUND. A NETWORK.

At the heart of it all: the kitchen. Here, it’s not

just about cooking – it’s about shaping the future.

Creative newcomers meet influential figures from

gastronomy, media, and industry. Talents of

Tomorrow is more than a competition – it’s a

launchpad for the next generation.

WANT TO JOIN ?

OR NOMINATE SOMEONE?

Follow us on Instagram for all updates,

application details & highlights!

THE FUTURE OF FLAVOUR

BEGINS IN THE KITCHEN

Courage, creativity, vision – this is the competition for

the culinary minds of tomorrow. JeGo invites young

talents to showcase their skills live, on a stage that

opens doors. For the industry. For partners. For real

career opportunities.

ART,

THAT STAYS

MORE THAN JUST LOOKING GOOD

Foto: Jürgen Ihle from Pixabay

BETWEEN TASTING AND TRICKERY

WHY ART IS THE NEW

USP FOR HOTELS AND

RESTAURANTS

Forget generic lobby flowers and off-the-shelf wall

decor. Hospitality is rediscovering art—not as decoration,

but as an experience that lingers. From optical

illusions in Palermo to culinary canvases, one thing

is clear: those who don‘t curate, lose.

Today’s guests want more than service. They seek

emotion. Experience. Meaning. And this is where

art enters the scene. In the hospitality sector,

art is rapidly becoming a key differentiator. It

transforms spaces into stages, receptions into

galleries, restaurants into rooms of dialogue.

Two current projects demonstrate how curated

art can do more than elevate a space—it

creates conversations that resonate long

after checkout.




PALERMO

ILLUSION MEETS IDENTITY –

AN EXHIBITION AT VILLA IGIEA

“What we see is not what it is, but who we are.”

This was the starting point for artists Bertozzi &

Casoni and curator Raffaele Quattrone, who created

an exhibition at Villa Igiea by Rocco Forte Hotels

that dives deep beneath the surface.

GASTEINER

& PAROV

STELAR:

Violin shells with deliberate cuts echo Fontana’s

radical canvases, evoking sound you don’t hear,

but feel. Vases inspired by Morandi and Van Gogh

challenge perception through abstraction.

WHEN DESIGN POPS AND

BEATS REFRESH

Art on a can? Absolutely. The new Vintage Art

Edition by Gasteiner in collaboration with electroswing

icon Parov Stelar proves it. Known not only

for his music but also for his bold visual art, Parov

designed the limited elderflower-lime edition to be

a multisensory product experience. The design bears

his signature, the track “Pink Electric Shoes” sets the

rhythm, and the content remains 100% natural—no

added sugars, no concentrate.

For hoteliers and restaurateurs, this is more than

just a trend product. It’s a lifestyle statement for

bars, minibars, and welcome drinks—and a striking

example of how art, design, and gastronomy can

merge into something both desirable and Instagrammable.

Those who curate cans today, spark

conversations tomorrow.

Fotos: Gasteiner, Tanja Schalling, Parov Stelar; Courtesy the artists

The twist? The artworks interact with the hotel

itself. Guests don’t just observe—they become

part of the performance. The space acts as

an amplifier of inner journeys, mirroring the

essence of the exhibition.

WHAT THIS MEANS

FOR HOSTS:

You don’t need sterile galleries to place art meaningfully.

At its best, art blends into the space, becomes

tangible, emotional, and sharable—creating mood,

dialogue, and depth on social media.


Art isn’t only visual. In the brewing scene, it’s becoming

multisensory. Trumer & Brauton teamed up

with the band BON JOUR to craft a French Saison

that sounds like their music. Art meets hops—an

experience that starts with the bottle and extends

to the playlist.

This is where staging becomes consumption.

Through such collaborations, restaurateurs can

reach new audiences and infuse products with

cultural context—creating true desirability.

AMADOR

THREE STARS ON THE PLATE,

A BRUSH IN HIS HAND

Few knew this: Juan Amador, one of Europe’s top

chefs, is also an artist. Under the pseudonym

Rodama, he recently held his first major solo show

at Vienna’s Nitsch Foundation, titled Convergence.

The works? Large-scale, vibrant, abstract.

The message? Reduction, intensity, emotion.

The parallels to his cuisine? Unmistakable.

Here, culinary and visual arts blur—their precision

and passion intertwined. For restaurateurs, this

raises a compelling question:

Why not become a platform for art yourselves?

Why not highlight chefs, sommeliers, or hosts

beyond the plate? In artistic expression,

authenticity is the new luxury.

Fotos: Amador, HFA-Studio /Trumer & Brauton

TRUMER &

BRAUTON

BEER ART WITH A

SOUNDTRACK



The Landromantik Hotel Oswald takes things

further, telling regional stories through glass.

Its in-house bar showcases rare Poschinger

glassware, and the hotel becomes a stage for

local glassmaking heritage.

With partnerships, interactive experiences, and

premium design, this form of storytelling becomes

unique and impossible to copy. Glass turns into an

emotional medium. The hotel, into a cultural host.

THE KNAST BERLIN:

WHEN ART BECOMES AN ATTITUDE

Think art is elitist or quiet? Think again.

The Knast Berlin, once a women’s prison, is now a

cultural and culinary hotspot. From LGBTQIA+ exhibitions

and burlesque shows to Shibari performances

and an adults-only philosophy—this space is a living

artwork and a bold safe space.

OUR OUTLOOK FOR THE

FUTURE:

ART ISN’T A GARNISH. IT’S THE NEW MENU.

GLASS ART

AT HOTEL OSWALD:

A STAGE FOR LOCAL HISTORY

Fotos: Chris Eichhorn, Annette Sandne; Florian Kroll

The takeaway?

Art takes courage—but those who dare, win.

Today’s guests want attitude, not just aesthetics.

And art delivers—whether provocative, poetic, or

participatory.

What this means for hospitality:

• Experience beats equipment: Art creates emotions

that make spaces memorable.

• Collaboration over decoration: Working with artists

adds relevance and storytelling.

• Authenticity first: Showcase your team and local

roots. That’s what resonates.

• Courage over convention: Art should challenge,

inspire, provoke. That’s what lasts.

OUR RECOMMENDATION:

Those who stage today, inspire tomorrow.

Use your spaces as stages. Your people as

storytellers. And turn your business into a living

work of art.


DESIGN

DARLING

In This

EDITION?

Not quite a color, not quite an absence of it – but a

feeling. White is lightness, clarity, radiance. Monochromatic

concepts are making a comeback, and white

confidently tops the style charts with timeless ease.

No other shade feels so calm, so versatile, so pure.

For me, it’s a favorite when it comes to design

pieces that elevate a space without overpowering

it. That’s why, in this edition, I’m showcasing selected

highlights in luminous restraint: porcelain vases

shaped as if from light itself, a kitchen that shines

through simplicity, and lighting objects that soothe

the eye – while making the heart dance.

Kein Stück wie das andere, aber alle mit Stil.

Die handgefertigten Unikate von Wyle Design aus

Epoxidharz setzen elegante Akzente in Hotelzimmern,

Bädern oder auf dem gedeckten Tisch.

Ob Seifenspender, Teelichthalter, Kristalldosen

oder Tabletts – jedes Teil wird mit Präzision und

Feingefühl gefertigt und bringt Designqualität

fernab der Massenproduktion in den Alltag.

SILVER WHITE & DELUXE

GOLD STATEMENT –

Design With Soul

SILVER

Autor: Alexandra Gorsche

No piece is like another, but every one exudes style.

The handcrafted resin pieces by Wyle Design add

elegant accents to hotel rooms, bathrooms, or

dining settings. Whether soap dispensers, tealight

holders, crystal jars, or trays – each piece is created

with precision and care, bringing small-batch design

quality into everyday life.

„I’m Alexandra Gorsche – a hedonist, content creator,

and design devotee. When I move through the world,

I don’t just see forms, colors, and materials – I feel

stories. The beautiful things in life? Never secondary.

They’re my daily inspiration.“

Foto: Fabico_ConnyPaPhotography

GOLD

Especially stunning are the colorways Silver White

and Deluxe Gold: gently shimmering tones that balance

cool elegance with a sense of calm and value.

Ideal for hosts who want to offer their guests a

refined and thoughtful experience in every detail.

Behind the brand is Leonie Winter, a young

designer from Styria whose creations not only

appeal visually, but also emotionally – each piece

speaks of craftsmanship and personal passion.

Available online: www.wyledesign.at



MIDI ICONS

IN WHITE –

Rosenthal

Reinvents Design

History

AURA

When design meets light and white becomes the

stage, subtle statements with high impact emerge.

At the exclusive Phi Beach on the Costa Smeralda,

Catellani & Smith sets refined lighting accents:

ICONS

Each vase makes its own design statement:

• Fast by Cédric Ragot captures the motion of

digital transformation.

• Squall, also by Ragot, translates dynamic energy

into quiet porcelain.

• Skum by BIG Architects echoes an inflatable

pavilion.

• Hop by Sebastian Herkner evokes sculptural

elegance.

• Node by Martin Hirth freezes a fleeting knot in

time.

• Surface by Achim Haigis mirrors the organic

forms of nature.

GOLD MEETS WHITE

Lighting Objects With Presence

• Fil de Fer outdoor lamps in white aluminum and

gold blend seamlessly into the rocky coastline –

weightless yet expressive.

Design classics in a new, compact format: with the

Midi Collection, Rosenthal reintroduces six iconic

vase models in an elegant medium size (14–15 cm),

proving how impactful porcelain can be in its most

reduced form.

Entirely in white – either matte or glossy – these

vases blend effortlessly into modern interiors: as

minimalist centerpieces, statement lobby pieces,

or refined table accents.

This collection reflects Rosenthal’s long-standing

design legacy – shaped through decades of collaborations

with the greats of art, architecture, and

design.

For the hospitality industry: These vases are perfect

accents for boutique hotels, fine dining concepts, or

design-forward gastronomy spaces.

Starting at €37.50 (RRP), available in specialty

stores or online: www.rosenthal.de

Fotos: Nava Rapacchietta

• Giulietta BE cordless table lamps in vintage brass

lend quiet elegance and seamless day-to-night

transitions in restaurant spaces.

• Bellatrix, a bold, hand-gilded structure, radiates

like a modern sun – uniting architecture, interior,

and emotion in a single piece.

More at www.catellanismith.com



WHITE

WHITE REIMAGINED

Glass as a Medium of Lightness in

Professional Kitchens

White has long symbolized purity and spaciousness – and in 2025, it

gets an inspiring upgrade.

Today’s “white” kitchens often achieve their look through sophisticated

use of glass: satin finishes, translucent textures, and backlit

features create open, airy spaces that blend functionality with calm.

A prime example: Luce by ARAN Cucine, designed with renowned firm

Studio Marco Piva. This kitchen features soft cloud-blue lacquered

MDF, glass cabinets, illuminated walls, and open shelving – creating a

composition of elegance and weightlessness. Here, white is not just a

color – it’s an atmosphere.

The updated Volare line, presented at EuroCucina 2024, embraces this

ethos with its curves, translucent elements, rotating modules, and

luminous surfaces.

Ideal for:

• Open show kitchens in boutique

hotels

• Stylish breakfast areas with a

communicative flair

• Luxury residential projects with

an architectural soul

Glass is the silent hero – expanding

rooms, amplifying light, and adding

visual depth. Models like Guadalupe

and Yleniaprove that even classic

kitchens benefit from clean design,

white-tinted frames, golden details,

and warm lighting.

More at www.arancucine.it


IMPRINT

GENUSSPUNKT – ISSUE 1/2025

ISSN 3061-080X (Online)

Publishing frequency: 3× per year

Upcoming issues:

September 2025 (Issue 2) and November 2025 (Issue 3)

PUBLISHER

LEGAL DISCLOSURE

Publisher & Editorial Office:

JeGo Beteiligungs GmbH

Alberstrasse 3, 8010 Graz, Austria

office@genusspunkt.at

+43 (0) 650 422 9292

www.genusspunkt.at

VAT ID: ATU74182519

Company Reg. No.: FN 506899 s

Member of the Austrian Federal Economic Chamber

(WKÖ), Division for Advertising and Market

Communication

© 2025 Genusspunkt | All rights reserved

Company purpose: Publishing, production, and

distribution of magazines and print media of all kinds,

as well as information services.

Publishers

Mag. Alexandra Gorsche, Heimo G. Jessenko

EDITOR-IN-CHIEF

Mag. Alexandra Gorsche

Editorial Management

Alexandra Embacher, BA MA BA MA

Art Direction & Design

Viktoria Mandl-Dets, MA

Contributors & Authors of this Issue

Dominik Faber, Franziska Gött, Sonja Planeta,

Jan-Peter Wulf

Managing Directors

Mag. Alexandra Gorsche, Heimo G. Jessenko

Shareholders of JeGo Beteiligungs GmbH

51 % Mag. Alexandra Gorsche,

49 % Heimo G. Jessenko

Who We Are.

And Where to Find Us..

In accordance with § 25 of the Austrian Media Act

(MedienG)

Obligation to provide information pursuant to § 5

of the Austrian E-Commerce Act (ECG)

Disclosure obligation pursuant to § 14 of the Austrian

Commercial Code (UGB)

Editorial Policy

Genusspunkt is an independent journalistic medium

focused on culinary culture, hospitality, tourism,

design, and innovation. The aim is to provide highquality,

editorially curated content with added value for

industry professionals and culinary enthusiasts alike.

Editorial Responsibility

The editorial team strives for careful research and

accurate reporting. All content has been prepared to

the best of our knowledge. We accept no liability for

unsolicited manuscripts or materials.

Gender Notice

For the sake of readability, gender-specific formulations

may be omitted in some texts. All personal references

apply equally to all genders.

Legal Notice

Despite careful content control, we assume no liability

for the content of external links. The responsibility for

linked websites lies solely with their operators.

TALENT

TRIFFT ZUKUNFT.

Mach den ersten Schritt auf

deinem Karriereweg an der

Tourismusschule Bad Hofgastein,

Bramberg oder Klessheim.

Mehr Infos

hier

TOURISMUSSCHULEN-SALZBURG.AT


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