Victory in the competition goes to Bernhard Zimmerl, known as "The Chef of the Kitchen", from Waldviertel.
Bernhard Zimmerl, the esteemed chef behind the high-end restaurants "Foggy Mix" and the newly opened "Zimmerl" in Waidhofen an der Thaya, has been awarded the prestigious title of "Chef of Chefs" by the Association of Austrian Chefs.
The recognition, which has been annually bestowed upon a person from the local gastronomy industry since the 1990s, is not solely based on culinary skills, but also on commitment to the culinary trade, support for young talent, and efforts to foster international dialogue.
Zimmerl, who has been serving guests in Waidhofen an der Thaya for years, was taken aback by receiving the honour. "I find it nice that the award came after the opening of my new restaurant 'Zimmerl'," he expressed his appreciation for the recognition.
Zimmerl's cuisine at both "Foggy Mix" and "Zimmerl" is known for its unique and adventurous approach, incorporating ingredients such as ants and earth. This innovative style has caught the attention of the culinary world, and it was this dedication and passion that undoubtedly played a part in his selection for the award.
The Laurentius Festival in Salzburg, a notable event in the culinary calendar, was the setting for this year's award ceremony. Alongside Zimmerl, other individuals were honoured for their contributions to the industry.
Although Zimmerl's culinary work has not been widely recognised with awards in the past, his commitment to nurturing young talent and promoting international dialogue in the culinary world is evident in his continued success and the accolade he has now received.
Zimmerl continues to serve guests in Waidhofen an der Thaya, where he remains dedicated to pushing the boundaries of culinary innovation. His latest venture, "Zimmerl", promises to be an exciting addition to the local gastronomy scene, further cementing his status as one of Austria's leading chefs.
In the culinary world, Bernhard Zimmerl's unique approach to cooking, characterized by his adventurous use of ingredients like ants and earth, has garnered international attention. As the receiver of the "Chef of Chefs" title, Zimmerl's contributions extend beyond exceptional culinary skills, demonstrating a deep commitment to fostering youth talent and promoting international dialogue in the food-and-drink sector. In his home city of Waidhofen an der Thaya, Zimmerl's lifestyle exudes a passion for home-and-garden imagery, as he continuously innovates and pushes the boundaries in his new restaurant, 'Zimmerl'.
