Genusspunkt

Welcome toGenusspunkt.

Genusspunkt is where visionary minds meet – a platform redefining indulgence, tracking trends and paving the way for a sustainable future of the industry.

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Highlight

Highlight 1/6: Who decides what tomorrow's cuisine can do?

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Juror Mike Süsser

Who decides what tomorrow's cuisine can do?

The jury of TASTE OF TOMORROW powered by CHEFS CULINAR brings remarkably diverse perspectives to the table

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Executive Chef Martin Klein
expert spotlight

An interview with Martin Klein: “There’s no shortcut to success”

Between 280 guest chefs, maximum flavour and the power of a strong team: Executive Chef Martin Klein on creativity, leadership and the privilege of being able to draw on a wealth of resources at Restaurant Ikarus.

Juror Mike Süsser
must see

Who decides what tomorrow's cuisine can do?

The jury of TASTE OF TOMORROW powered by CHEFS CULINAR brings remarkably diverse perspectives to the table

Carina Andress
must see

These Eight Talents Are Cooking the Future

At TASTE OF TOMORROW powered by Chefs Culinar, it is already clear ahead of the finale how the next generation envisions cuisine

Hampton by Hilton Salzburg Messe
must see

Salzburg Hotel Recommendation

The New Hampton by Hilton Salzburg Messe for Business, Trade Fairs, and City Trips

R express Challenge
must see

R express Challenge at TASTE OF TOMORROW 2026

When nurturing young talent goes beyond the competition

Die Chemie des Backens © EMF Verlag
must see

Book Recommendation: Die Chemie des Backens

Knowledge That Builds Confidence

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Hubert Wallner
expert spotlight

Haute Cuisine on Lake Wörthersee Between Carinthia and Alps-Adriatic

An Interview with Hubert Wallner

Viki Geunes
expert spotlight

Viki Geunes in Conversation: How Intuition Becomes the Cuisine of Zilte

Three Michelin stars, an unconventional career path and a culinary style that never confuses precision with rigidity: Viki Geunes speaks about patience, spices, salinity, culinary discipline and the moment when an idea becomes a true Zilte dish.

Domestic Bakkerij
must see

Antwerp's Sweetest Side

Must-Visit Patisseries and Chocolatiers

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Bites
Alexandra Gorsche and David Toutain © Genusspunkt

Video-Interview with David Toutain

The French two-Michelin-starred chef talks about his nature-inspired cuisine

Alexandra Gorsche and Edward Lee © Genusspunkt

Video interview with Edward Lee

Korean roots, Southern cuisine and the future of gastronomy

Alexandra Gorsche and Kwame Onwuachi

Video interview with Kwame Onwuachi

James Beard Award. Voted New York’s number one restaurant for two years running. And yet he says: “You don’t cook for fine dining. You cook for flavour.”

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Quick News
A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!
Expert Spotlight

Expert Spotlight 1/6: An interview with Martin Klein: “There’s no shortcut to success”

Executive Chef Martin Klein

An interview with Martin Klein: “There’s no shortcut to success”

Between 280 guest chefs, maximum flavour and the power of a strong team: Executive Chef Martin Klein on creativity, leadership and the privilege of being able to draw on a wealth of resources at Restaurant Ikarus.

Read more
All Expert Spotlights
Future Trends

Future Trends 1/6: Host America 2027

Host America will take place in Orlando in 2027 as part of the NAFEM Show

Host America 2027

Why the Hospitality Industry Is Turning Its Attention to the United States

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Culinary Word
Alexandra Gorsche © Conny Leitgeb Photography

Indulgence is the most beautiful way to take a stance.

Alexandra Gorsche

Herausgeberin Genusspunkt

Meet the team
A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!A la table, s'il vous plaît!
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