The chef of the year 2010 is:


“Andreas Döllerer’s performance has been increasing steadily over the last few years. Our testers are always presented with something new. Andreas Döllerer is a perfect craftsman with great creative potential – you can’t say better than that about a chef,” writes GAULT MILLAU’s editor-in-chief Martina Hohenlohe of their reasons for selecting Andreas Döllerer as their chef of the year for 2010.

Andreas Döllerer is one of the most fascinating chefs in Austria and no other top Austrian chef has improved his/her performance as consistently and solidly as he has. Döllerer’s career has seen him experiment with down-to-earth cuisine as well as the spices of the Far East. The result is a kind of 21st century Alpine cuisine: light yet intensively powerful and bursting with ingenuity. The focus is on local products such as Bluntau char, Tauern lamb and Pinzgau organic beef but turbot, truffles and Mieral pigeon from Bresse in Eastern France are by no means a taboo.

The most sought-after award in the industry – the GAULT MILLAU ‘chef of the year’ for Austria’s best chef – was awarded for the 28th time in 2010. The award has been given under the patronage of AGRANA for the last 18 years.

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