Anuga Executive Summit

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Programme 2015

Theater am Tanzbrunnen
Admission: 18:00 Uhr
(Start: 18:30 Uhr)

Welcoming remarks

Friedhelm Dornseifer
President of the Federal Association of the German Retail Grocery Trade

Word of welcome

Dr. Wolfgang Ingold
Chairman of the Federation of German Food and Drink Industries

Keynote: Is sustainable food the wave of the future or just an illusion?

Prof. Manfred Güllner
Founder and Managing Director of Forsa, Gesellschaft für Sozialforschung und statistische Analysen mbH

Question and answer session

Michael Kolz talks with Professor Manfred Güllner and the audience

Welcoming remarks from Koelnmesse and transition to the get-together

Gerald Böse
President and Chief Executive Officer of Koelnmesse


Host: Michael Kolz, phoenix


Restaurant Rheinterrassen
Followed by


Chefs from Cologne’s starred restaurants will present culinary specialities:

Sonja Baumann & Erik Scheffler
Gut Lärchenhof

Sonja Baumann // Chef de Cuisine
After a career in renowned starred restaurants, this experienced professional chef has been an indispensable ambassador of our restaurant’s cuisine for many years. Sonja Baumann’s usual motto is simply to make things tasty. On this basis, she skilfully and confidently tweaks classic recipes and conjures up sophisticated gourmet creations. After spending four years as a sous-chef under the direction of Bernd Stollenwerk and Sven Messerschmidt, she joined Erik Scheffler in 2015 to head our gourmet kitchen, where she ensures outstanding gastronomic standards, smooth processes and a dash of culinary exclusivity.

Erik Scheffler // Chef de Cuisine
"People who consider themselves too important to do small things are often too small to do important tasks.” This quote from Jacques Tati has had a big impact on Erik Scheffler’s impressive career. His own name became synonymous with gourmet cuisine after he learned his craft at renowned international restaurants and passed his chef de cuisine exam with distinction in 2013. Together with Sonja Baumann, Erik Scheffler has headed our kitchen since 2015. He successfully maintains our 17-point rating in the Gault Millau by coming up with distinctive interpretations and meeting the highest standards of creativity and perfection.

Dominic Jeske
La Société

“My cuisine is actually a simple one. The things I most enjoy making are little frikadellen.” These are the words of a brilliant chef de cuisine who likes to incorporate local and regional influences into his gourmet cuisine. His unusually creative gourmet recipes are the result of the distinguished stages of his career mixed with his great talent and passion for personalized cuisine. A recipient of the Peter Hesseler Rinderrouladen Award in 2005 and the Peter Hesseler Personalessen in 2008, Jeske has maintained La Société’s restaurant star in line with his philosophy that “pressure creates diamonds”.

Jan Cornelius Maier & Tobias Becker

Jan Cornelius Maier // Chef de Cuisine // Initiator
started his career after studying law for four semesters in Bonn and being trained as a chef at the Hotel im Wasserturm in Cologne and with Christian Rach in Hamburg. He then became a junior sous-chef under the direction of Bernd Stollenwerk at the Gut Lärchenhof restaurant. From there, Maier’s ambitions and desire for perfection drove him to Christian Bau in Perl-Nennig (three Michelin stars). It was followed by a position as Chef de Cuisine in Saarbrücken. He was afterwards commissioned to establish a Tuscan-Emilian restaurant concept in the German restaurant sector in Frankfurt am Main. He did this successfully for more than six years. As a result, the BIANCALANI in Frankfurt now has two concept restaurants and a total of 28 Gault Millau points.

Tobias Becker // Küchenchef // Initiator
After completing his training at the Gut Lärchenhof restaurant, Becker went to Trier in order to study food technology. After several instructive years in Trier, he went to the two-star restaurant Becker‘s in order to perfect his craft. He subsequently helped to open and develop a concept restaurant in Cape Town, then came to Cologne to receive advanced training as a service professional at the La Societè restaurant. He then took up the offer of HASE Catering GmbH to serve as the Chef de Cuisine. Here he has helped to develop one of Germany’s most successful and exciting catering concepts.

In cooperation with
Sven Hüppeler
RheinConnection GmbH