From the Black Forest to the final

The first dishes Lukas Baumgartner ever cooked were never to be found on a Michelin-starred menu. They were gnocchi, pizzoccheri, malfatti and braised poularde – recipes from his Italian grandfather, who once left his home in northern Italy to work as a chef de rang in a five-star hotel in Germany. Together, they spent hours in the kitchen. Hours that laid the foundation for a passion that has now taken Lukas Baumgartner all the way to the final of "Chef of the Year 2026".

The sous-chef at the Hotel Auerhahn on Lake Schluchsee is one of the most exciting up-and-coming talents in German haute cuisine. His place in the final marks not only a personal milestone, but also exemplifies a new generation of chefs who are redefining luxury: less of a status symbol, more about provenance. Less showmanship, more attitude.

It was by chance that he eventually found himself at the Zirbelstube in the Colombi Hotel in Freiburg. It was there that he began his training and immersed himself in the world of haute cuisine. A world that continues to shape him to this day. In 2023, he joined the team led by Henrik Weiser and Sven Usinger that regained the Michelin star for the Zirbelstube – a pivotal moment in his career. In the same year, he received the Franz Keller Award.

Today he is in the final of “Chef of the Year” – a competition that has for years been regarded as a springboard for some of the most successful chefs in the German-speaking world.

Anyone who meets Lukas Baumgartner will not encounter the loud, flamboyant type of TV chef. He speaks thoughtfully, works with focus and treats ingredients with remarkable respect. Perhaps that is precisely his greatest strength.

His cuisine combines traditional craftsmanship with modern techniques and a clear, aesthetic presentation. Despite its precision, it remains accessible. No gimmicks for the sake of it, no unnecessary complexity. Instead, dishes with depth, clarity and soul.

The Black Forest as a culinary laboratory

Since 2024, Baumgartner has been working at the Hotel Auerhahn on Lake Schluchsee, an establishment that is currently one of the most exciting gastronomic developments in the Black Forest. Together with hotelier Marius Tröndle and head chef Yann Bosshammer, he is creating something there that goes far beyond classic hotel cuisine: a modern interpretation of the Black Forest.

At Auerhahn, fine dining is not seen as a mere addition to a stay, but as its very heart. Nestled between lake, forests and mountains, the cuisine is deeply rooted in the region whilst looking to the future. Rather than relying on prestigious international ingredients such as lobster, turbot or Wagyu, the team deliberately works with regional luxury produce: trout from Albbruck, lamb from the Swabian Alb, game from their own hunt, or vegetables from local producers. Here, regionality isn’t just marketed – it’s lived.

Just the beginning

Reaching the final of “Chef of the Year” is a significant career step for Baumgartner. At the same time, it is part of a bigger story: the story of a young chef who had the courage to leave a secure path behind to follow his passion. And who is now demonstrating that the future of haute cuisine does not necessarily lie in the big cities – but also in places like Schluchsee, where nature, craftsmanship and history come together.

Lukas Baumgartner is not just a competition finalist. He embodies a new generation of chefs who define success not by volume, but by skill, character and a deep love of the product.

→ auerhahn-hotel.com