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Alexander Dressel
Alexander Dressel
Gastgeber Bayrisches Haus Potsdam

Honoured member

Trescher's Schwarzwaldhotel am Titisee
Gourmetrestaurant "Harlekin" im Grand Hotel Esplanade Berlin, Deutschland
Restaurant „Bistro Terrine“ München, Deutschland
Restaurant "La Pergola" im Cavalieri Hilton, Rom, Italien
Restaurant "Le Chesery" Gstaad, Schweiz
Restaurant "Brückenkeller" in Frankfurt/Main, Deutschland
Küchenchef/ Executive Chef:
Restaurant "Borchardt" in Berlin, Deutschland
Restaurant Neuwirt im Hotel "Schwarzer Adler" in Kitzbühel, Österreich
"Grand Hotel" in Rimini und zeitgleiches Opening des Ristornate "Castello di Velona", Montalcino, Italien
Küchenchef & Hoteldirektor:
Restaurant "Friedrich Wilhelm" (1 Michelin-Stern) im Relais & Châteaux Hotel Bayrisches Haus, Potsdam
2004 Aufsteiger des Jahres / Der Feinschmecker
2007/2008 Großer Gourmetpreis Brandenburg
2007 Brandenburger Meisterkoch
17 Punkte Gault Millau
4 Varta Diamanten und Varta-Tipp Varta-Führer
3.5 Kochlöffel Aral Schlemmer Atlas
3 F Der Feinschmecker seit 2004
1 Stern Michelin

Laurent Dufau
Laurent Dufau
Managing Director Chateau Calon Segur

Honoured member

Sven Elverfeld
Sven Elverfeld
3 Michelin Starred Chef

Honoured member

Wolfsburg, 2016 – After more than fifteen years in the gourmet restaurant Aqua chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level. With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors. The Guide Michelin ranks the Aqua restaurant with three stars and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants.
Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and are reminiscences to defined stages in his career or voyages from which he takes the traditional cuisine as an inspiration to tell his own story. Modern technology and cooking methods based on solid grounded cuisine coalesce to a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. He purchases daily from the surrounding producers & farmers or a selective list of German and European suppliers.
His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. In November 2008 Guide Michelin awarded him with three stars and he became the first three-star chef in northern Germany. Furthermore the restaurant Aqua is awarded with 19 points in the current Gault Millau and got the highest recognition in various German restaurant guides.
At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton: From 1998 to 2000 he managed the La Baie fine-dining restaurant at The Ritz-Carlton, Dubai. In January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg in the Autostadt. From the first day on he put all his effort and performance into restaurant Aqua. Within the briefest time, Aqua has gone on to be acknowledged as one of the best gourmet addresses.
The elaborately illustrated book of the acclaimed three-star Michelin chef features more than 75 signature dishes with more than 450 single recipes as well as culinary memories of the last four years. This way it allows insight into Elverfeld's distinct cooking style and the motivation behind. With special regards to the global recognitions, the book is also be published in a limited English version This way it allows insight into Elverfeld's distinct cooking style and the motivation behind. More information may be found at
Design of Restaurant Aqua The redesign of The Ritz-Carlton, Wolfsburg and the award-winning Aqua restaurant is a contemporary update of the original design concept created by Andrée Putman. Restaurant Aqua has been redesigned by renowned American architect Elliott Barnes with an additional window that opens into a private garden area, where a large shell filled with water creates a quiet Zen-like atmosphere. The materials and surfaces in the restaurant's interior follow a nature theme. Woven metal curtains made in Paris by Sophie Mallebranche are combined with mirrored walls, resulting in a diffused, shimmering effect that gives the space more breadth with a subtle, aquatic element. A new chandelier creates a distinct accent in the centre of the restaurant. Produced by the French manufacturer CreaLumin, it measures an impressive two metres in diameter. The organically shaped glass elements created by Brigitte Bonnave from Lille, are illuminated from the inside with fine glass fibres and awaken images of imaginary creatures of the deep. A round, bronze-coloured mirror creates a counterpoint on the ceiling, transforming the chandelier into a floating cloud.
Recent Awards and recognitions for restaurant aqua
3 Michelin stars – Guide Michelin since November 2008
19 points / 4 heads – Gault Millau 2016
33rd place in S. Pellegrino World’s 50 Best Restaurants list for 2015
5 F – top score – Der Feinschmecker Guide 2015/16
10 points (“pans“) - top score – German Culinary Travel Guide GUSTO 2016
5 points (“cooking spoons”) German Restaurant Guide Aral Schlemmer Atlas 2016
5 points (“chef’s caps) German Restaurant Guide Der Große Restaurantführer 2016
Tip** Service & kitchen with 5 diamonds – top score – Varta Guide 2016
Recent Awards and recognitions for Sven Elverfeld & team
“Chef of the year 2015” for Sven Elverfeld, Leaders of the year “Rolling Pin Magazine”
Menu of the year 2008 – Gault Millau Chef of the year 2007 – Der Feinschmecker
Chef of the year 2004 – Gault Millau Restaurant of the year 2002 – Der Feinschmecker
Upcoming chef of the year 2002 – Gault Millau

Annemarie Foidl
Annemarie Foidl
Präsidentin des Österreichischen Sommelierverbandes

Honoured member

Der Berufliche Werdegang
1974-78: Besuch der Volksschule in St. Johann in Tirol
1978-82: Hauptschule St. Johann in Tirol
1982-87: Besuch der Höheren Bundeslehranstalt für Frauenberufe in Saalfelden, Matura in Englisch, Mathematik, Französisch, Biologie, Ernährungslehre, Geographie und Deutsch 1987
1987: Konzessionsprüfung
05/1988-03/1989: Im Biohotel Stangelwirt in Going im Hotelservice und Hotelküche tätig
1989: jüngste Wirtin Österreichs auf der Angereralm
1996: Prüfung und Mitglied in der staatlichen Kostkommission für Wein
1997: Vizepräsidentin des Tiroler Sommeliervereines
1998: Wirtin des Jahres
1998: Technische Direktorin des Sommelierverbandes Österreich, ASI (Assosciation de la Sommellerie Internationale) Delegierte für Österreich
1999: Weinwirtin des Jahres für das Bundesland Tirol
1999: Sommelierdiplom
seit 2000: Mitglied der Comission Didactique der ASI, Jurymitglied bei der Trophee Ruinart und Sommelierweltmeisterschaften, Jury in div. Nationalen Wettbewerben weltweit
Seit 2008: Präsidentin des Österreichischen Sommelierverbandes
2013: Weinmensch des Jarhes

Xavier Franco
Xavier Franco
Michelin Starred Chef

Honoured member

In 1984, at the age of 14 he starts his education at the hospitality school Escola d’Hosteleria Sant Narcís in Girona and for the 5 following years he combines education with several internships in restaurants and hotels in Costa Brava. His first job marked his career since he had the opportunity of working hand in hand with Santi Santamaría from El Racó de Can Fabes, at his best growing period, and contributing to the acquisition of the 2nd Michelin star of this emblematic establishment. He stayed three more years and then left to discover worldwide cuisines before coming back with Santamaria who already had the 3rd star. After two intensive years, at 26, he starts teaching at CETT school and does so for five years. There he met his partner, Anna Doñate, and both embark on the adventure of opening their own restaurant Saüc in 2002.

Beginnings are promising for Saüc, customers and gastronomic critics recognize his particular style and great command and respect for product. In 2004, Xavier was part of a young chefs group with new proposals in haute cuisine, in a closer way and far from unnecessary ornaments of former age. In the center of the kitchen democratization movement Xavier is considered one of the best Catalan chefs and after several awards, he is regarded by the red guide with a 1st Michelin star in 2007/2008.

By that time he lives between Beijing and Barcelona. At the Chinese capital he leads a Spanish restaurant, an experience that lasts for 30 months as a business but continues to influence his cuisine.

Back in Barcelona, in 2010 he receives the proposal of moving Saüc to the 5* hotel Ohla. He accepts and not only does he manage the restaurant but he is responsible for the overall gastronomic offer of the establishment. He has set a gastronomic countertop and a cocktail bar. This decision represents a substantial improvement of the working area, equipment and team, and has contributed to the growth of offer and a very promising near future.

E. Paolo Frittoli
E. Paolo Frittoli
Delegate for Monaco & France of "CIAO ITALIA",the best 4000 "restaurants world.MONTE CARLO FINE TASTE Italian Food&Wine

Honoured member

Monte-Carlo Fine Taste Ltd., have been appointed by medium & large Italian as OUTSOURCE PROCUREMENT of "Top Quality FOOD & Wine Producers, to introduce them to the INTERNATIONAL FOOD & WINE MARKET- PRIVATE LABEL orders are welcome
- ITALIAN RESTAURANTS of "CIAO ITALIA” Association & Gourmet restaurants.
-ORGANIC/BIOLOGIC shops, -Gourmet, Delicatessen,
- HO.RE.CA -
- Supermarket, -Cruise Co.
5 selected Cellars of Tuscany, Piedmont, Emilia, Venetian region, price Brunello…

Franz Fuiko
Franz Fuiko
Michelin Starred Chef Carpe Diem

Honoured member

Franz Fuiko was born on July 31, 1964 in Kärnten /Austria. In Pörtschach he began 1979 his training as a chef in the " Österreichischen Hof," which he completed at the hotel Zürserhof am Arlberg. His path took him to Vienna ("Matt"), Marseille ("Le Petit Nice"), on the M / S Vista Fjord of Cunard Lines, to Ischgl ("Seespitz"), and Vail, Colorado ("Grams hammer"). In 1987, as patron and chef of "Mesnerhaus" in Mauterndorf, Franz was awarded his first two Gault Millau. In 1994, he was named Austria's "Chef of the Year."

Since late 2007, Franz Fuiko has been chef at "Carpe Diem Finest Fingerfood" and is consumed with serving with finger food of the highest quality with innovative and unique presentations in the form of cones, while at the same time serving up traditional gourmet kitchen classics on plates.

In March 2014, Franz Fuiko published his first cookbook, "Enjoy the Day," featuring more than 100 of the finest starters, main courses, and desserts. Beautifully photographed and uniquely designed with watercolors, the German-language cookbook is available for € 49.90 in bookstores and in the local Getreidegasse.

German version:

Franz Fuiko wurde am 31. Juli 1964 im kärntnerischen Griffen geboren, in Pörtschach begann er 1979 im „Österreichischen Hof" seine Ausbildung zum Koch, die er im Hotel Zürserhof am Arlberg abschloss. Sein Weg führte ihn nach Wien („Mattes"), Marseille („Le Petit Nice"), auf die M/S Vistafjord der Cunard Lines, nach Ischgl („Hotel Seespitz") sowie Vail/Colorado („Gramshammer"). 1987 wurde er als Patron und Küchenchef des „Mesnerhaus" in Mauterndorf erstmals mit zwei Gault Millau-Hauben ausgezeichnet. 1994 wurde er zu Österreichs „Koch des Jahres" gekürt.

Seit Ende 2007 ist Franz Fuiko Chefkoch im Carpe Diem Finest Fingerfood und überzeugt mit Fingerfood auf höchstem Niveau und einzigartiger Darbietung in Form der Cones und innovativer und gleichzeitig traditioneller Gourmet-Küche klassisch auf Tellern serviert.

Im März 2014 präsentiert Franz Fuiko sein erstes Kochbuch „Genieße den Tag“ mit mehr als 100 feinsten Vor-, Haupt- und Nachspeisen. Wunderschön fotografiert und einzigartig mit Aquarellen gestaltet wist das Buch im deutschsprachigen Buchhandel und natürlich im Lokal in der Getreidegasse um € 49,90 erhältlich.

Damien Germanier
Damien Germanier
Michelin Starred Chef

Honoured member

Damien Germanier is a young chef born in Conthey in the canton of Valais, Switzerland.

Always fascinated by flavours, he settled in Sion, where at age 34, he was awarded a one Michelin Star and 17 out of 20 Gault & Millau points.

Member of The Great Tables of Switzerland and JRE [Young Restaurateurs], Damien enjoys sharing ideas and meeting new people.

In his profession, he has had the opportunity to cook for the Swiss Embassy in Brasilia and Paris, as well as in Montreal at the famous Montreal festival of lights, as one of 10 invited chefs from Switzerland.

Le chef

Damien Germanier est un jeune chef originaire de Conthey en Valais.

Passionné depuis toujours par le goût , il s'installe a Sion ou il décroche une étoile michelin et 17/20 gault Millau à 34 ans.

Membre des grandes tables de suisse et des jeunes restaurateurs, il aime le partage et les nouvelles rencontres.

De par son métier , il a déjà eu l'occasion de cuisiner pour l'ambassade suisse à Brasilia ou Paris , ainsi qu'a Montréal pour le célebre festival Montreal en lumières ou il fessait partie des 10 chefs suisses invités.