Chefs Karlheinz Hauser, Nils Henkel and Karl Obauer will form the jury for Germany and Austria for a second year running, along with this year’s young new comer, Tobias Wussler. The team of four will be responsible for the local selection in the S.Pellegrino Young Chef 2016 contest - a global talent search to find the world’s best young chef. They will judge ten semi-finalists from across the region, selecting just one talented young chef to go through to the grand final in Milan 2016.
Stepping into the role of both judge and mentor for the Germany and Austria finalist is Baden born chef, Karlheinz Hauser. Hailing from Hamburg’s two Michelin starred Seven Seas restaurant, famous for his classical cuisine, Hauser will help the finalist perfect their dish in anticipation of The Grand Final. Chef Hauser started out at the Hotel Royal Court in Munich before joining Aubergine to work under legendary chef Eckart Witzigmann.
Nils Henkel was S.Pellegrino Young Chef 2015 mentor to contestant Tobias Wussler. He is known for his modern German cuisine and ‘Pure Nature’ concept which he delivered at the two-Michelin star gourmet Restaurant Lerbach over 17 years. In 2009 he was awarded the Gault Millau 'Chef of the Year' award, and in 2010 he released his cookbook Pure Nature. Currently Henkel is self employed working on many projects.
Karl Obauer runs Restaurant Obauer in Werfen along with his brother Rudi, which first opened in 1979. He elevates classic dishes like trout strudel using regional ingredients into creative masterpieces which won the restaurant 2 Michelin stars and 19/20 in the Gault Millau guide.
The young sous chef, Tobias Wussler, from restaurant Waldgaststätte Ponyhof, completes the team with the benefit of inside knowledge. He was the S.Pellegrino Young Chef finalist for the Germany and Austria region in 2015 where he presented his signature dish of “milk ice made with fir sprigs."