4 is also evident at Miele. “The inspiring partnership with the elite of innovative top chefs,” as Sandra Kolleth, CEO, describes it, has created tangible benefits – for Austria’s gourmets, but also the broader agricultural community. Kolleth goes on to list joint ventures including development of revolutionary cooking technologies, like the Dialog oven, the designation of natural meadows for the ‘BEESandAPPLE’ project, and creative cooking sessions for avid gourmets at the Miele Experience Centers. It seems far from a coincidence that 2024 marks, not only a jubilee year for JRE, but also Miele’s 125th anniversary. THE BENEFITS OF COLLABORATION The fact that Austrian top chefs are also making their mark internationally is confirmed by Hans van Manen, CEO of “Jeunes Restaurateurs.” The Dutchman vividly remembers “the successful hosting of an international conference in Salzburg in 2013, which solidified the Austrian chapter’s position as a committed group at the highest level.” The last 20 years, from his own profound perspective, have not only significantly impacted chef and restaurant standards domestically. “The work done by the Aus- trians has contributed immensely to strengthening the reputation of the association globally.” A lovely compliment that also translates into practical benefits for all afficionados of fine dining. Not least since the annual JRE Country Guides also began recommending further addresses where the same brand of hospitality and culinary enjoyment can be expected. This reciprocal system of recommendations now functions wonderfully. Andreas Döllerer emphasizes: “I know of no other association where this works nearly as well.” right,” says President Richard Rauch, citing it as an essential criterion for joining JRE- Austria, alongside quality. “Close friendships have formed within the group, with some colleagues joining through friends.” That’s also how they want it to continue, “because all of us are chefs who are on the front lines in our establishments. Meaning we are able to discuss things more concretely and straightforwardly.” THE MOST INNOVATIVE MINDS IN GASTRONOMY Master distiller Hans Reisetbauer is fascinated by this “super collaboration of young and innovative chefs.” On a practical level, their products achieve broader distribution in the world of top gastronomy. Reisetbauer aims to “pass along the combination of knowledge and top products to the new generation, because quality creates friendships.” Outside of JRE establishments, when asked what the group represents in Austrian gastronomy, phrases like “the most innovative minds in gastronomy” quickly surface. Katja Zeidler, Brand Manager for the champagne brands Dom Pérignon and Krug, says Moët Hennessy shares JRE’s passion for epicurean enjoyment and refined hospitality. Which benefits all connoisseurs: “Together, we can create unforgettable culinary experiences for guests!” Indeed, the 43 JRE members are very much at the forefront of culinary excellence. “The reviews in recent editions of various restaurant guides were practically pageants honoring JRE,” says Richard Rauch. “JRE is also establishing itself as a seal of quality!” The appreciation of personal interactions, extending beyond professional collaboration, A must-attend event for epicureans, and a 20th-anniversary celebration certain to achieve legendary status: On Sunday, June 30, 2024, JRE-Austria will transform the grounds of fairytale Schloss Grafenegg, the Auditorium, and the venerable rooms of the former riding school from 11 AM to 8 PM into a fantastic gourmet world. 43 JRE chefs will prepare an equivalent number of small creations at 13 kitchen stations. Starting with a champagne aperitif at 11 AM, followed by a grand ceremony at 12:30 PM, a flying dinner at 1:30 PM, accompanied by countless winemakers and producers with tastings, a Davidoff cigar lounge, a Miele cooking studio, the Reisetbauer Gin Bar, all amid a party atmosphere with live music throughout the day. Price €250 at any JRE establishment or €350 at the door or through Ö-Ticket. Includes 43 courses, champagne aperitif, wine, water, beer, spirits, and coffee. Photo: Lisa Edi Photo: Jürgen Skarwan Photo: Joerg Lehmann » IT HAS DEVELOPED INTO A UNIQUE ASSOCIATION WITH COUNTLESS FRIENDSHIPS. THE MOST VALUABLE ASSETS ARE AN OPEN EXCHANGE OF IDEAS AND DIRECT PERSONAL CONNECTIONS. « Josef Floh, Charter Member of JRE-Austria How to become a JRE member: “We are looking for businesses that are diamonds in the rough: highly talented, yet just starting their careers,” says Richard Rauch, outlining the profile requirements. On a formal level, you must be under 40 years old at the time of admission. Additionally, a business must have been open for three years and meet the high JRE quality standards, verified by means of a “mystery check.” Ideally, applicants operate their own restaurant, as “corporate-run businesses” do not truly fit in with this association of independents. And then there’s the “human component,” says Rauch. Members vote on this too, because, at JRE-Austria, they see themselves as a group of friends with a shared passion: Serving the best, most honest cuisine in the country. For gourmets, there are definitely plenty of locations to discover: Currently, JRE members can be found in 16 countries, with around 400 restaurants in total. And the network continues to grow. “We don’t see ourselves as competitors, but rather as partners exchanging knowledge, just like in other industries,” say Sabrina and Katrin Steindl (Unterwirt, Ebbs). They have been part of the association since 2021. The sisters especially appreciate the cooperative nature of JRE and the sense of authenticity: “We inspire each other, meet on an equal footing, and help each other over many a stumbling block.” AMBITIOUS PLANS FOR THE FUTURE For Richard Rauch, it’s important “to keep the group of active members between 40 and 50 in the coming years.” After 20 years, many of the domestic JRE founders will transition to the status of “Membre d’Honneur” – moving to an advisory position within the group of chefs upon reaching the age of 50. “We’re also proactively looking for committed chefs and hosts,” says Rauch. Austria’s major role amongst the 15 European member countries (+ 1 establishment in Australia) is confirmed by international JRE President Daniel Lehmann: “Participation in the JRE family further strengthens Austria’s culinary profile, boosts tourism, and positions the country as an outstanding culinary destination within Europe.” In the opinion of this operator of the “Moosegg” restaurant in Bern, who has served on the international board for ten years, the sense of European unity has grown noticeably, “increasingly communicated as one single ‘family.’” The size of this family will be impressively demonstrated in April 2024 at the international “Homecoming” conference in Paris, marking the 50th anniversary of JRE’s founding. From an Austrian perspective, these festivities are also going to serve as the “warm-up” for numerous events and their own birthday gala, celebrated on June 30 in the Auditorium and park of Schloss Grafen- egg in Lower Austria. Certain to be legendary indeed. No one would expect anything less from JRE-Austria! For two decades, this elite, family-style collaboration has steadily raised expectations. Through the roof! » 43 MEMBERS – A UNIQUE JRE SUCCESS STORY, IN AUSTRIA AND EUROPE-WIDE. « Andreas Döllerer, Former President of JRE-Austria
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