The 13th Landpartie at Hofgut Dagobertshausen

Sebastian Lege dissects food and explains products, tricks, and flavors in his TV formats with expertise, speed, and dry wit. With Mama Lege, his analytical style gains a warm, down-to-earth counterbalance full of family feeling and kitchen experience. Together they form a charming duo, discussing, laughing, and tasting until theory and motherly instinct wonderfully come together in an entertaining way.

Johann Lafer has been shaping German-speaking cuisine for decades as a chef, author, entrepreneur, and gourmet ambassador for nicko cruises. On board, he develops menus, accompanies gourmet journeys, and creates experiences where great cuisine becomes accessible. His calm sovereignty, warmth, and curiosity make him a legend who keeps the joy of cooking alive to this day.

Sally Özcan has created her own world of enjoyment from her baking videos, with recipes, products, books, TV appearances, a large community, and her own café in Europa-Park. What makes her special is her mix of professionalism, speed, and groundedness: Her world is sweet, creative, and approachable, but never kitschy or stiff. With Sally, enjoyment becomes an invitation to participate, experiment, and laugh until flour, cream, and a bit of chaos create a truly small event.

Frank Rosin has been shaping German gastronomy for years as a star chef, entrepreneur, and TV personality, known for his clear opinions, clear edge, and sure taste. Alongside him, Marlene Rosin brings fresh energy, curiosity, and the unfiltered perspective of a younger generation. Together, they form a genuine duo of experience and closeness, gastronomy reality and family feeling, direct, lively, and anything but smoothly staged.

Nelson Müller combines culinary art, hospitality, and personality, from the stage to the Diepeschrather Mühle with hotel, brasserie, events, and gourmet restaurant "Schote". As a chef, host, musician, and storyteller, he creates an atmosphere of warmth, precision, and soul. With him, enjoyment becomes an invitation that resonates beyond the plate as a feeling of welcome.

Christian Rach stands for clarity instead of show effects and demonstrates that good food can be fresh, practical, and sophisticated without becoming complicated or expensive. As a star chef, restaurant tester, author, and critical observer, he brings experience, attitude, and a clear view of good craftsmanship. With him, enjoyment is brought to the point: good products, clean kitchen, and an honest plate that says more than any grand staging.

Lucki Maurer stands for meat with attitude: as a chef, organic Wagyu breeder, entrepreneur, book author, musician, and TV personality, he lives respect for animal, product, origin, and craftsmanship. With his book "Wagyu: The Best Meat in the World," he shows how deep the topic can go from breeding and cuts to marbling and preparation. With Lucki, it's not about grill talk, but about lived craftsmanship, fire, responsibility, and a more conscious view of good meat.

Alexander Herrmann combines the big stage with real cuisine: In Wirsberg, he runs AURA with Tobias Bätz, awarded two Michelin stars and a green star, along with worlds of enjoyment, TV formats, and his idea of "boundless homeland." He takes Franconian influence seriously, thinks it further, and brings it to the plate with technology, product knowledge, and self-irony. His strength lies in telling top cuisine in a lively, precise, and entertaining way without taking away its grandeur.

The Duc Ngo doesn't build gastronomy concepts, but his own worlds between Berlin, Japan, Vietnam, France, and urban elegance. With restaurants like Kuchi, Madame Ngo, 893 Ryōtei, Funky Fish, and Le Duc Salon, he shows how international cuisine can sound without seeming like marketing. His dishes are dense, precise, and surprising, like a culinary scene from Kantstraße, Paris, Saigon, and a lot of Duc.

Ali Güngörmüş combines Anatolia, Munich, star cuisine, and family history into a cuisine that keeps heritage alive. Whether in his restaurants or on television, he remains approachable, warm, and tastefully precise. His dishes thrive on balance, spices, warmth, and attitude, without relying on grand effects.

Mike Süsser brings international experience from Austria, Switzerland, America, top hotels, gastronomy, and television. Known from "Mein Lokal, Dein Lokal," he stands for honest feedback, culinary openness, and the ability to make enjoyment accessible. At the Dagobertshausen Landpartie, he shares his enthusiasm for new flavors, good products, and encounters that bring people together.

Stefan Marquard stands for cuisine with rock 'n' roll, attitude, and the courage to break and rethink rules. With "Star Cuisine Goes to School," he works with KNAPPSCHAFT to promote fresher, healthier, and feasible nutrition in school and daycare kitchens. His energy is direct, inconvenient in the best sense, and always aimed at understanding cuisine as an opportunity for taste, change, and people.

Ralf Zacherl became a star chef early on and later, with a bald head, beard, and Berlin charm, became one of Germany's most famous TV chefs. His cuisine combines fine craftsmanship with play, humor, and a relaxedness that never seems shallow. He takes the stiff napkin off the term "top chef" and makes you crave enjoyment that can be fun, surprising, and unpretentious.

Cornelia Poletto has been shaping Hamburg's gastronomy for over 25 years with Italian lightness, North German clarity, and uncompromising love for products. She combines restaurant, TV, events, and projects like the "Local Heroes" with an elegance that never seems cold or aloof. Her cuisine is approachable, precise, and sovereign, carried by craftsmanship, charm, and the feeling that great cuisine doesn't need distance.

Hans Neuner combines Tyrolean calm, international experience, and the Atlantic into a cuisine that has been awarded two Michelin stars at the OCEAN of VILA VITA Parc for years. His menus tell of Portugal, travels, trade routes, and culinary connections without copying regions. With precision, depth, and pleasant humility, he lets the cuisine speak without drama, pose, or artificial importance.

Wolfgang Otto has shaped German meat culture with OTTO GOURMET and made premium meat understandable. With "Wagyu: The Best Meat in the World," he shows how much knowledge is in origin, aging, cuts, and preparation. With him, meat becomes a story of craftsmanship, responsibility, and respect.

Saskia Bos grew up with truffles, vanilla, caviar, spices, and special delicacies and learned early on that real quality comes from origin, craftsmanship, and a keen palate. Today, she gives BOS FOOD's fine food world a modern, direct, and lively voice, with formats like "Truffles, Gossip & Fuel." She takes the stiff edge off luxury and makes delicacies approachable, personal, and full of flavor.

Kang Dai Song combines Asian influences, modern technology, and a fine sense of balance at MIZU in Marburg. With international experience from top kitchens like Narisawa in Tokyo and Disfrutar in Barcelona, he brings precision, calm, and a clear signature to the plate. His dishes don't rely on grand noise but on flavors, textures, and moments where silence briefly falls at the table.

Marcel Speidel combines engineering precision, meat knowledge, and Asado experience into a fire kitchen with patience, rhythm, and respect for the product. With his BBQ Basket, he shows how South American grilling tradition and German tinkering logic slowly come together over embers, smoke, and time. With him, grilling doesn't become a quick effect, but a calm experience where waiting is often the best ingredient.

David Pietralla stands for honest BBQ, good meat, and a sure sense of heat, patience, and timing. As a steak and BBQ expert, he talks about origin, aging, cuts, doneness, and respect for the product without making a big show of it. With him, fire doesn't become a muscle game, but craftsmanship with calm, smoke, and attitude.

Markus Rüsch runs AKI, a traditional company that has stood for caviar since 1925, and gives the topic new lightness. For him, caviar is not a stiff status symbol, but a special product that can also work relaxed, approachable, and in the middle of a conversation. With a lot of knowledge about origin, maturity, salt, temperature, and texture, he makes luxury understandable without taking away its fascination.

Daniel Gottschlich stands for a cuisine that rethinks taste, perception, and memory with his Cologne restaurant "Ox & Klee" and two Michelin stars. His concept "Experience Taste" combines sweetness, acidity, salt, bitterness, umami, textures, and emotions into dishes that appear precise, clear, and unexcited. He doesn't decorate enjoyment but lovingly dissects it and puts it together so that analysis ultimately becomes real feeling.