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Lifetime achievement This award goes to people who have had a lasting influence on German cuisine and changed Germany in culinary terms. Eckart Witzigmann was the first award winner. He was followed by Wolfram Siebeck, Alfred Bioleck, Gianni van Daalen, Harald Wohlfahrt, Wilhelm Weil, Thomas H. Althoff and Jürgen Dollase. In 2020, the prize went to Jörg Wörther.
In 2021, the eat! berlin jury focused mainly on the topics of equality and diversity.
Due to outdated role models and the perception that the cooking profession belonged to males, many women avoided the kitchen. When Léa Linster emerged, these stereotypes were altered. She dispelled a lot of these clichés with a lot of verve, energy and humor. The top chef successfully navigated the occasionally difficult path of the competitive world of haute cuisine. An achievement that earned her great admiration. Until this day, she is the first and only woman in the world to receive the prestigious Bocuse d’Or.
The Berlin film producer, Grimme Award winner and bearer of the Federal Cross of Merit, Regina Ziegler, held the admiration for this amazing Master of Culinary Arts, who has been her longtime friend and companion.
Jörg Wörther, the Austrian Chef of the Decade was personally awarded by Christian Millau and Joël Robuchon in 1990. His restaurant Jörg Wörther in Prielau Castle was one of the best restaurants in Austria for years. He is well-known outside of the Alpine nation as a designer of chef’s knives and a gourmet consultant for Johann Lafer and Dietrich Mateschitz. Unfortunately, he could not accept the award personally due to illness.
The laudatory Michael Berling was a friend and former work colleague of Jörg Wörther. He handed over the award and the video of the award ceremony right after the ceremony.
Jürgen Dollase, is a restaurant critic, book author and journalist. Born in 1948, he studied art, music and philosophy. Since 1999, he has been writing for the F.A.Z., then somewhat later for the F.A.S. , Feinschmecker, Port Culinaire and Fine-European Wine Magazine. Since 2005 he has also been writing culinary books. Jürgen Dollase is considered “the most important gourmet in Germany (Südkurier), the “most influential” (taz), “most important” (Profil/Wien) and “best German gastronomy critic” (SZ-Magazin,9/2016).
The laudatory was Ralf Bos, Germany’s delicatessen and truffle pope. The owner and managing director of BOS FOOD has put his life at the service of the culinary arts. His philosophy: Only the best products lead to first-class dishes.
Thomas H. Althoff manages the Althoff Hotel Collection and the Ameron Hotel Collection. The hotel entrepreneur has the highest standards and is particularly committed to haute cuisine in the luxury hotel industry. The laudatory was Gianni Van Daalen, former head of the Hotel Adlon Berlin.
Wilhelm Weil from the traditional and world-renowned Robert Weil winery.
The laudatory was Prince of Salm-Salm, Honorary President of the Association of German Predicate Wine Estates.
Exceptional chef Harald Wohlfahrt
Harald Wohlfahrt, Germany’s top active three-star chef, is highly regarded by his colleagues. Since 2005, Wohlfahrt has been listed with 19.5 points, the highest rating, by Gault&Millau. The New York Times ranks him among the 10 best chefs in the world. The laudatory speech was given by none other than Eckart Witzigmann, who received this award in 2011.
Both were happy to sign the brand-new combi steamer for Klaus-Dieter Hoppe, the head chef of the Berliner Stadtmission’s cold aid program. The initiator of the donation was Bernhard Moser, who had learned that this appliance, standard in all kitchens that want to feed many guests, was urgently needed. Within a few hours the money was gathered, among others the Gasag, and BSR, as well as the restaurant Jolesch donated.
Jean K. „Gianni“ van Daalen
This visionary of the hotel industry, former Adlon boss and European president of the Kempinski Group had early on understood the importance of top gastronomy for hotels and generously supported it.
The first eat! berlin lifetime achievement award was presented to Eckart Witzigmann. “Der Chef” was the first German-based chef to be awarded three stars in the most important restaurant guide, the “Guide Michelin.” That was in 1979 and even then, a sensation. In 1994, the “Gault Millau” voted the Austrian “Chef of the Century”.