Find out more about our esteemed jury, that will be judging your dishes. We have carefully chosen representatives from 4 regions of the world.
2 stars in Guide Michelin since 2019
Energetic, humorous, likeable: TV chef and book author Alexander Herrmann stands out.
After graduating from his apprenticeship as a chef, he went through several kitchen before passing his master chef's exam in 1995 as the best in his class and being awarded the Bavarian State Master Craftsman Award.
In 1996, Herrmann returned to his roots and took over the family-owned hotel in Wirsberg. In 2016, he opened the restaurant "Alexander Herrmann by Tobias Bätz" there as part of the hotel, which has been awarded two Michelin stars since 2019.
intl. Spitzenkoch, Autor und Gastronomiekritiker
Der belgisch-koreanische Koch betreibt das “Aux Petits Verres” in Seoul. Die Philosophie: Hier werden Tartes nach alten Rezepten gebacken, die den Geschmack jeder Zutat hervorheben.
Seine Koch- Karriere begann 2012 mit der Teilnahme und dem zweiten Platz bei der Show “Master Chef”. Von 2015 bis 2017 war er Hauptjuror der “Korea Sommelier Competition”, sowie 2019 und 2020 Chefkoch der “K-Food Fair” und der “Red King Crab Kitchen Jam”.
Park hat an weiteren TV-Shows mitgewirkt und Bücher wie “Tasty Philosophy” und “Small moments on the table” veröffentlicht.
Auf die Gewinner:innen jeder Runde wartet außerdem exklusives Fissler Kochgeschirr
int. top-chef, author und food critic
The Belgian-Korean chef runs Aux Petits Verres in Seoul. The philosophy: here, tartes are baked according to ancient recipes that highlight the flavor of each ingredient.
His cooking career began in 2012 when he participated and won second place in the show "Master Chef". He was the chief judge of "Korea Sommelier Competition" from 2015 to 2017, as well as the chef of "K-Food Fair" and "Red King Crab Kitchen Jam" in 2019 and 2020.
Park has participated in other TV shows and published books such as "Tasty Philosophy" and "Small moments on the table."
known for his int. top-cuisine
Corentin Delcroix was born in France and is now based in Shanghai. In fusion style, he combines traditional French and European cuisine with Chinese culture.
He started his career in 2009 at the "Auberge de I'Ill", which at the time was awarded three Michelin stars. However, he discovered his love for Chinese cuisine back in 2002 while studying in Beijing.
In addition to his activities as a chef and entrepreneur, he is best known as a food blogger who has millions of followers on Chinese social media platforms.