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Katherine Larsen
Katherine Larsen
UK Sommelier of the Year 2014

Honoured member

After graduating from college in Denmark, I entered Copenhagen Hospitality College – graduating from there in 2004. I have worked in one and two star Michelin restaurants in Copenhagen until 2007 when I moved to London. In London I joined the group D&D London (as head sommelier at Pont de la Tour, and later Orrery), in 2013 I joined ZUMA as head sommelier, late 2013 becoming Master Sommelier, and in June 2014 moved to Top Selection Ltd as their Business Development Manager. In June 2014 I also won UK Sommelier of the Year.


  • UK Sommelier of the Year 2014
  • Imbibe Personality of the Year ‘Hot Stuff’ Category 2014
  • Master Sommelier, also winning the ‘Grand Siecle’ Trophy for highest exam results 2013
  • UK Young Sommelier of the Year 2013
  • Award for Wine Service ‘Fine Dining’ Category (Academy of Food & Wine Service) 2013
  • Annual Award of Excellence ‘Service’ Category (Academy of Culinary Arts) 2009

Stefan Lenz
Stefan Lenz
Executive Chef of Hotel Tennerhof

Honoured member

NameStefan Lenz
AdresseAnkenreuthe 211, 6858 Bildstein
Telefonnummer0043 650 4111185
HobbiesFussball, Tennis, Joggen
1989 - 1993 → Volkschule Bildstein
1993 - 1997 → Technische Hauptschule Schwarzach
1997 - 1998 → Polytechnische Schule Dornbirn
1998 - 2002 → Berufsschule Lochau
EnglishGut in Wort und schrift
Gasthof Rose in Dornbirn 01.08.1998-30.11.2002
Koch-Kellner Lehrling
Hotel Arlberg 5* Lech 06.12.2002-22.04.2003
Commis de cuisine Gardemange
Stripers Kennebunk/USA 18.06.2003-22.10.2003
Bundesheer 27.10.2003-27.06.2004
Crown Casino Melbourne ” Number 8” 01.02.2005-01.04.2006
Chef de partie alle Positonen
Guth Lauterach 01.05.2006-03.04.2007
Chef de partie Gardemange (1 Michelin Stern)
Gasthof Rose 12.04.2007-25.11.2008
Küchenchef (ganz kleines Haus)
Hotel Arlberg 5* Lech 03.12.2008-20.04.2010
Chef Tournant (16 Punkte Gault Millau)
Vila Joya/Portugal 5* 02.05.2010-14.11.2010
Chef de partie (2 Michelin Star)
Hotel Arlberg 5* Lech01.12.2010- 25.04.2011
Chef Tournant (16 Punkte Gault Millau)
Sous Chef Stellvertreter (24 Küchenmitarbeiter)
Hotel Tennerhof 5* Ki tzbühel
Küchenchef 01.07.2011-
Mr Franz Riedler
HotelArlberg Lech
Tannberg 145
0043 5583 2134
Josef Spiegel
Hatlerstraße 31
6858 Dornbirn
0043 55222461

Alvin Leung
Alvin Leung
3 Michelin Starred Chef

Honoured member

Alvin King Lon Leung (Chinese: 梁經倫; born 1961), is a British chef who holds three Michelin stars at his restaurant Bo Innovation in Hong Kong and one Michelin star in his restaurant Bo London in London. He is nicknamed The Demon Chef, and has invented his own cuisine which he calls X-Treme Chinese, which includes meals such as an edible condom on a mushroom beach. He has spent £1.7 million on his second restaurant, Bo London, based in Mayfair, London.

Giles MacDonogh
Giles MacDonogh
Journalist and Book Author

Honoured member

Giles MacDonogh is a British writer, historian and translator. His blog may be read on
He has worked as a journalist most notably for the Financial Times (1988 - 2003), where he covered food, drink and a variety of other subjects. He has also contributed to most of the other important British newspapers, and is a regular contributor to the Times. As a historian, MacDonogh concentrates on central Europe, principally Germany.
He was educated at the City of London School and Balliol College, Oxford, where he read modern history. He later carried out historical research at the École pratique des hautes études in Paris.
MacDonogh is the author of fourteen books, chiefly about German history, but also on gastronomy and wine. In 1988 he won a Glenfiddich Special Award for his first book A Palate in Revolution (Robin Clark) and was short listed for the André Simon Award. His books have been translated into French, Italian, Spanish, German, Chinese, Slovakian, Russian, Bulgarian and Polish.
Writing in the Spectator Magazine, Graham Stewart said "Giles MacDonogh has repeatedly shown himself to be in the front rank of British scholars of German history. The depth of his human understanding, the judiciousness of his pickings from source material and the quality of his writing make this book at once gripping and grave. Graham Stewart, playing for high stakes, Spectator Magazine, 15 August 2009.
His latest book is The Great Battles (Quercus 2010).

Johanna Maier
Johanna Maier
2 Michelin Starred Chef

Honoured member

Biography Johanna Maier:

Nature is Johanna Maier's guide. It gives what at the moment is important and right for the body and the palate. With this conviction, she prefers to cook regional and seasonal products. "Love of cooking, an open-minded sense of taste, bowing to nature, some great moments of creativity in which reality is a vision, and at the end, the immense feeling of happiness at being able to give pleasure - that's my love."

Education / Teaching: Cook and waiter teaching in the Sport Hotel Radstadt


  • Went with her future husband, Dietmar, to Paris.
  • First experience in servicing in Montmartre in Paris.
  • Key experience with the brothers Obauer in Werfen: wonderful to cook like that.
  • Acquisition of cuisine in the gourmet Hotel Hubertus.
  • International experience with Dieter Mueller in Werfen, Hans Haas in Munich, Andre Hunter in Schaffhausen, Jean-Georges Vongerichten in New York, Regent in Hong Kong
  • 1987 first Haube; 1993 second Haube; 1998 third Haube; 2001 fourth Haube
  • 2005 Two stars in the Michelin Guide
  • 1994 Trophee Gourmet
  • 1996 Chef of the Year
  • 2013 Award at the Busche Gala in Munich
  • Since 2010, Johanna Maier & Sons have operated a cooking school in Filzmoos

German Version:

Die Natur ist Johanna Maiers Leitfaden, sie gibt ihr vor was im Moment für den Körper und den Gaumen wichtig und richtig ist. Aus dieser Überzeugung heraus kocht sie bevorzugt mit regionalen und saisonalen Produkten. „Liebe zum Kochen, ein unbeirrbarer Geschmacksinn, Verbeugung vor der Natur, grosse Augenblicke der Kreativität, in denen aus einer Vision Wirklichkeit wird und am Ende das ungeheure Glücksgefühl steht Freude bereiten zu dürfen – das ist meine Liebe.“

Ausbildung/ Lehre: Koch- und Kellnerlehre im Sporthotel Radstadt


  • Ging mit ihrem späteren Mann Dietmar nach Paris
  • Erste Berufserfahrung im Service im Montmatre in Paris
  • Schlüsselerlebnis bei den Brüdern Obauer in Werfen: wunderbar wenn man so kochen kann.
  • Übernahme der Küche im Gourmethotel Hubertus
  • Auslandserfahrung bei Dieter Mueller in Werfen, Hans Haas in München, Andre Jäger in Schaffhausen, Jean-Georges Vongerichten in New York, Regent in Hong Kong
  • 1987 erste Haube, 1993 zweite haube, 1998 dritte Haube, 2001 vierte Haube
  • 2005 zwei Sterne im Guide Michelin
  • 1994 Trophee Gourmet
  • 1996 Köchin des Jahres
  • 2013 Auszeichnung bei der Busche Gala in München
  • Seit 2010 betreiben Johanna Maier & Söhne auch eine Kochschule in Filzmoos

Simon Majumdar
Simon Majumdar
Food & Drink Journalists

Honoured member

At the age of forty, like so many other people, I realised that there had to be more to my existence than the 9-5 daily grind in book publishing that had filled the last twenty years of my life. Brought to the tipping point by a genuine mid-life crisis, the death of my mother and stressful changes in the work place, I quit my job and set out to fulfil my life’s ambition to “Go Everywhere, Eat Everything” beginning a journey which cost me most of my life savings, took me to thirty one countries in a little over a year and resulted in my critically acclaimed book, EAT MY GLOBE (The Free Press, 2009) Along the way, I not only ate thousands of meals, from the divine and delectable to the unusual and unpalatable, but also encountered hundreds of people. Some I knew through interaction on food websites and my own internationally popular food blog, and others I met along the way. What they all had in common was the fact that they welcomed this often weary traveller into their lives with incredible generosity and showed me the glories of their culture through the medium of food. This led to such extraordinary experiences as sharing the picnic lunches of passengers on the train from Marrakech to Casablanca, working with a team of meat enthusiasts at The American Royal, the world’s biggest barbecue competition and even sharing home cooked meals in places as far apart as Finland, China, Mongolia and Mexico.
"While it was often a delicious trip, it was also an eye opening one as I found myself riding the rails in China, staring down gun toting security guards in Brazil and braving the scooter -thronged roads of Hanoi. In the end, this journey was not just about the experiences of food and travel, but also a journey into myself and a lesson about the next chapter in my life. It is a lesson I am always keen to share and while my style might be irreverent at the very heart of my journey is a genuine and deep felt affection for people. It is an affection which the London Daily Telegraph says “really nourishes the soul”
In 2011, the UK Press Gazette voted Simon in at Number 20 on their list of the Top 50 Food & Drink Journalists. Also, in 2011, Esquire Magazine (UK) called Simon’s blog, DOS HERMANOS, the “Number 1 UK Blog That Restaurants Fear” and noted that “it’s still one of the most widely read – and best.” In 2010, Simon’s second book, EATING FOR BRITAIN, was published to acclaim. In it, he traveled throughout the UK to find out what British food — from Arbroath Smokies to Welsh Cakes to chicken tikka masala — reveals about British identity. Also, in 2010, Simon was selected as one of the three recurring judges for season three of The Food Network’s Next Iron Chef America. The show premiered in October of 2010 and led to over a dozen appearances on Iron Chef America as a judge and on Food Network’s Best Thing I Ever ate as a food expert. In 2012, Simon completed his third season of Next Iron Chef and had also a recurring judge role on two seasons of the hit Food Network show Extreme Chef. In 2009, GQ Magazine chose Dos Hermanos as one of the “100 Best Things In The World” calling it “Michelin starred food blogging.” In 2008, Simon was voted by The London Evening Standard as one of the 1000 Most Influential People in London.
"Simon Majumdar…an Indiana Jones for the foodie set!" - Andrew Friedman, Co-Editor of “Don’t Try This At Home”

Silvia Manser
Silvia Manser
Michelin Starred Chef

Honoured member

Silvia Manser completed her basic training with a regional chef, worked with several 18-points-chefs along the way, in addition to graduating from a hotel management school, an internship, and time abroad. Returned home to took over the family tavern in her little town and converted the cozy lounge restaurant into a meeting point for connoisseurs. The restaurant was quickly recommended in both prestigious gourmet guides of Guide-bleu and of GaultMillau. Awarded Truube's Club Prosper Montagne in 2011 by JRE Jeunes Restaurateurs. In 2015 Silvia Manser's cuisine was also recognised with a Michelin star. Silvia is one of two women to achieve this award in Switzerland.

Awarded a Certificate of Quality

Restaurant Truube Gais
Silvia and Thomas Manser
Rotenwies 9
9056 Gais

Tel. 0041 71 793 11 80

Andreas Mayer
Andreas Mayer
2 Michelin Starred Chef Schloß Prielau

Honoured member

Since 2004: Chef and owner of MAYER's Restaurant at Castle Prielau Hotel & Restaurant. Zell am See, Austria


Chef at Eckart Witzigmann's Palazzo in Berlin and Munich Production of cookbooks in collaboration with E. Witzigman Executive Chef at Kempinski Hotel "Four Seasons" in Munich Pastry Chef in Residence "Heinz Winkler" in Aschau Sous Chef of the restaurant "Käferschänke" in Munich Chef of the restaurant "Maassen" in Dusseldorf Sous Chef of the restaurant "Fish Food" in Berlin Demi Chef de Partie of the restaurant "Landhaus Scherrer" in Hamburg Combis de Cuisine of the restaurant "Mongo" in Dusseldorf Training as a chef in the country inn and hotel "Zum Ochsnwirt" in Oberaudorf, Germany

German version:

Seit 2004:

Küchenchef MAYER's Restaurant und Pächter Schloss Prielau Hotel & Restaurant. Zell am See, Österreich Davor:

Küchenchef bei Eckart Witzigmann's Palazzo in Berlin und München Produktion von Kochbüchern in Zusammenarbeit mit E. Witzigmann Küchenchef im Kempinski Hotel "Vier Jahreszeiten" in München Chef Patissier in der Residenz "Heinz Winkler" in Aschau Sous Chef des Restaurants "Käfer Schänke" in München Küchenchef des Restaurants "Maassen" in Düsseldorf Sous Chef des Restaurants "Fischküche" in Berlin Demi Chef de Partie des Restaurants "Landhaus Scherrer" in Hamburg Combis de Cuisine des Restaurants "Im Schiffchen" in Düsseldorf Ausbildung zum Koch im Landgasthof und Hotel "Zum Ochsenwirt" in Oberaudorf, Deutschland


2 Sterne Guide Michelin 2013
2 Hauben/16 Punkte Gault Millau 2013
94 Punkte A la Carte 2013
3,5 FFF vom Feinschmecker Deutschland
2011 Bertelsmann Restaurant des Jahres
2010 Trophé Culinaire für Kreativste Küche A la Carte
2008 5 Hauben von Bertelsmann Essen und Trinken
2007 Koch des Jahres Österreich
2006 Aufsteiger des Jahres A la Carte
2005 Newcomer des Jahres Österreich

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