Gault&Millau 2025: Chefs of the Year across Europe and the Middle East
Austria, the UAE, Croatia, Slovenia, Slovakia, the Czech Republic and Serbia crowned their 2025 Chefs of the Year, as Slovakia and Czechia launched their first guides.
Seven Gault&Millau editions have named their Chefs of the Year for 2025, and two countries, Slovakia and the Czech Republic, have received their very first guide.
Austria
On the shores of Lake Weissensee in Carinthia, Hannes Müller has been named Gault&Millau Austria’s Chef of the Year, the country’s highest culinary distinction. Known for his respect for local ingredients and a cuisine of restraint and imagination, he has made his restaurant Die Forelle a beacon of modern Alpine gastronomy.
United Arab Emirates
The Gault&Millau UAE Gala 2025 was held on 4 February at Atlantis The Royal in Dubai, bringing together 250 of the country’s top chefs, restaurateurs, sommeliers and hospitality leaders. Thirteen awards were presented, and guests received the fourth edition of the UAE guide, which now lists 193 restaurants across four emirates, up from 137.
Row on 45 is Restaurant of the Year, and its chef Daniel Birk is Chef of the Year.
Croatia
Gault&Millau Croatia 2025 was unveiled at a gala evening in the Emerald Hall of the Esplanade Zagreb Hotel, dubbed “The Night of the Culinary Oscars”. Now in its eighth edition, the guide continues to champion Croatian gastronomy on the international stage.
Chef of the Year is Rudi Štefan, chef and owner of Pelegrini in Šibenik, known for his precise yet soulful approach to Dalmatian ingredients and his commitment to regional identity. 360 in Dubrovnik is Restaurant of the Year and Amos Novak of Terbotz is Young Talent of the Year.
Slovenia
Tomaž Kavčič, chef of Gostilna Pri Lojzetu at the historic Zemono Manor in Vipava, is Gault&Millau Slovenia’s Chef of the Year 2025. His cuisine fuses traditional Slovenian roots with avant-garde technique and presentation. Hiša Franko is Restaurant of the Year and Jure Dretnik of GT19 in Slovenj Gradec is Young Talent of the Year.
Slovakia
Gault&Millau launched its first Slovak edition on 2 June, in print and online. It lists 194 establishments: 146 restaurants and 48 popular dining spots. Restaurant ECK takes the highest honour with four toques and 18/20, and is Restaurant of the Year; its chef Daniel Tilinger is Chef of the Year. Lukáš Heuser is Great Chef of Tomorrow, Patrik Pokrývka of Sissi is Young Talent of the Year and Mäso od Romana is POP of the Year.
Czech Republic
The first Czech edition of Gault&Millau was presented in Prague on 28 January, in print and online. It lists 411 restaurants: the 270 best, plus 141 in the POP category. Eleven restaurants receive three toques, and Restaurant Papilio has the highest score of the year, 17/20 and four toques. Jan Knedla is Chef of the Year 2025.
Serbia
Marko Đerić, head chef of Langouste in Belgrade, is Chef of the Year 2025. His cooking blends local ingredients such as wild garlic and zander with modern techniques and a deep respect for nature’s rhythm.
Main photo: Jan Knedla, Chef of the Year 2025 in the Czech Republic © Gault&Millau Czech Republic