Culinary G7 Summit
15 Michelin Stars at Schloss Elmau
The ‘Culinary G7 Summit – Europe Edition’ at Schloss Elmau is where some of the most influential chefs in European haute cuisine will come together
In a place where political summits have already made history, this evening becomes a conversation about taste, attitude, memory, and creative identity. 15 Michelin stars, eight exceptional chefs, and a shared commitment: culinary excellence at the highest level. For this blog, we asked several of our eight top chefs three questions – about memories, responsibility, and the future of haute cuisine, as well as about dishes that define their personal signature.
Source: Pieter D’Hoop
Three Questions for ...
… Nik Briel ** | THE JANE (BE)
What makes your cuisine truly distinctive?
We create a dining experience that is not only about the food or my cuisine, we try to create our world. A place were my cuisine is paired with an amazing hospitality, a fantastic setting, and a dynamic room where people are entertained, visually, auditive and with stunning food. I see myself more as a restaurateur then a chef and focus on the complete experience.
What responsibility does haute cuisine carry today?
Seasonal, local, flavorful, and meaningful. sourcing , respecting seasons, and moving into a ratio in my food, where vegetables take an equal stage and are 50 % of the food at least. A modern approach without forgetting traditions. Flavor first, then visual and styling. Caretaking of guests over own storytelling.
Which ingredient symbolizes the future for you — and why?
I am happy to see that regional and seasonal is getting the norm. Vegetables are being praised, and the short chain and local mindset is taking lead. This is the momentum that we need to understand. Without losing track of delicious food and go to far in this, but still use our knowledge to do better. We need pioneers in our field to constantly push the boundaries to show other chefs how we can progress without only serving to progressive cuisine. But these pioneers do need to push the boundaries for us to under how to evolve.
Source: PR
Three Questions for ...
Guido Braeken ** | CREATE NL
What makes your cuisine so special?
I let each ingredient speak for itself. In my dishes, I look for depth, precision, and balance – making sure every component has a purpose and that everything comes together in a natural harmony.
Is there a memory that always comes to mind when you cook?
For me, it’s essential that every guest experiences the same quality and the same level of hospitality every time they visit. Consistency and reliability are essential. When guests leave my restaurant truly satisfied, that’s the best memory – and the greatest compliment.
Which dish describes you better than any resume?
The langoustine is without a doubt my signature dish. It’s always on my menu, but I reinterpret it every season, reflecting the flavors and mood of the moment.
Source: PR
Three Questions for ...
… Silvio Nickol ** | SILVIO NICKOL (AT)
Which dish describes you better than any resume?
The “Leberwald” is my signature dish. It reflects my personal style and my deep connection to nature. In my free time, I spend a lot of time outdoors, taking in my surroundings and finding peace there. That’s exactly the atmosphere that I wanted to capture in this dish.
What inspires you more: your background or curiosity?
Definitely curiosity. My motto, “Nurture your curiosity,” guides me every day. It drives me to question things, discover new techniques, and constantly grow – as a chef and as a person.
Which ingredient do you think best symbolizes the future – and why?
Passion. For me, it’s the most important ingredient of all. Without passion, a dish lacks soul. Especially when looking to the future, it’s crucial to work with dedication and enthusiasm – that’s the only way to create something that truly touches people.
Source: Claes Bech-Poulsen/Mario Heller
Three Questions for ...
… Philipp Vogel | Orania.Berlin
What makes your cuisine so special?
I have cooked in many different countries and cultures, picking up the flavors and techniques that I found most interesting. In our kitchen, we celebrate these in a relatable and straightforward way.
Which ingredient, for you, is symbolic of the future, and why?
The most important ingredients that have accompanied me my whole life are fun and tolerance. You can apply that to everything – to the way we work, as well as to what we process and how we do it.
Which dish describes you better than any resume?
That’s a tough one. My wife would probably say “Himmel und Aad” (Heaven and Earth) – a classic dish from Cologne that is down-to-earth, versatile, and just incredibly delicious! 😉
You might also like:
- Source: Leopold Fiala
