The Chef of the Year 2012 is BOBBY BRÄUER | Hotel-Restaurant Petit Tirolia, KitzbühelDate: 14.09.2011
Bobby Bräuer has a reputation for being an intelligent chef who does not bore his guests with bells and whistles on their plates. The three-toque chef scored 18 out of a possible 20 points in the Austrian restaurant guide Gault&Millau 2011.
The Chef of the Year award, presented by Gault&Millau, is the most coveted of its kind in the domestic restaurant industry. It was awarded this year for the 29th time. The internationally renowned sugar, starch and fruit company AGRANA has been supporting this award for as many as 19 years.
Bobby Bräuer toiled long and hard to earn the title Chef of the Year 2012, in doing so earning himself a belated birthday present, as he very recently turned 50. "I am absolutely over the moon about receiving this award, rewarding many years of work, and it goes without saying that I fully intend to continue surprising the guests of Petit Tirolia with culinary delights for many years to come," reassures Bobby Bräuer, who has been slicing and dicing at Petit Tirolia since November 2008.
Johann Marihart, CEO of AGRANA, waxed lyrical about Bräuer’s culinary skills, saying, "Bobby Bräuer selects only the finest raw ingredients, grown both locally and internationally, for his dishes. He uses his experience, ability and imagination to turn these into culinary delicacies without the frills. In doing so, he lives and breathes the philosophy AGRANA ascribes to as an internationally active refiner of agricultural raw materials in the commercial segments of sugar, starch and fruit.
The publishers of Gault&Millau, Martina and Karl Hohenlohe, also express their support of the clear victor: "The German apprentice of Witzigmann managed to amaze us from the very beginning. Work on the lovely hotel has since been completed and the level of quality emerging from the kitchen has risen to such heights that we have absolutely no reservations in awarding Bobby Bräuer the title Chef of the Year 2012."
THE DISTINGUISHED CHEF: Bobby Bräuer
Bobby Bräuer was born in Munich on 10 August 1961. He completed his culinary studies at the Munich restaurant Le Gourmet. He has also worked at positions in Switzerland, France and Italy.
Selected positions in his career:
1985-1987 Fischerzunft, Schaffhausen | CH
1991-1992 Aubergine (sous-chef), Munich | GER
1994-2000 „Restaurant Königshof" (Küchenchef), München | GER
2001-2004 Victorian (general manager and chef), Dusseldorf | GER
2004-2008 Die Quadriga (chef), Berlin | GER
Since 2008 Petit Tirolia (chef), Kitzbühel | AUT
SUGAR. STARCH. FRUIT. – These three pillars represent the foundation on which AGRANA Beteiligungs-AG has established itself as an internationally active company enjoying long-term success. The core competency of AGRANA lies in refining agricultural raw materials, turning them into high-quality products for the processing industry. AGRANA is present on all five continents, employing around 8,000 people. In the 2010|11 business year, the group generated revenues of more than two billion euros.
AGRANA products are a fixed part of daily life. The scope of products ranges from sugar in food products, starch in textiles and paper, fruit preparations for yoghurts and fruit juice concentrate to bioethanol as an environmentally friendly mixture to petrol. The Wiener Zucker brand, with which AGRANA markets itself in Austria’s supermarkets, covers a wide range of sugar and specialized sugar products. The Wiener Zucker brand has established itself as a fixed part of the sweet life in Austria thanks to its high quality and attractive packaging.
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From the left: Johann Marihart (CEO AGRANA Beteiligungs AG), Bobby Bräuer (Chef of the Year 2012), Martina Hohenlohe (Editor-in-Chief Gault&Millau), Karl Hohenlohe (Publisher Gault&Millau).