JRE-International Awards 2026 Winners
During the Gala Dinner on 19 April in Cologne, the JRE-International Awards 2026 recognised outstanding talent across the JRE community. The awards highlight the individuals who contribute to shaping gastronomy through their daily work, commitment, and vision.
Sustainability Award, powered by Marie-Stella-Maris
The Sustainability Award was presented to Sabina & Grega Repovž from Gostilna Repovž, Slovenia, recognising a team that places environmental responsibility at the centre of their work. By focusing on local, seasonal, and ethically sourced ingredients, they demonstrate how sustainability can be fully integrated into a high-level culinary and hospitality approach.
Taste of Origin Award, powered by Parmigiano Reggiano
The Taste of Origin Award was awarded to Pasquale Carfora, Aroma, The Netherlands, honouring a chef who works with tradition as a foundation. Through the preservation and reinterpretation of regional cuisine, the winner contributes to maintaining culinary heritage while ensuring its relevance for today and the future.
Re·Generation Award, powered by Vaider Group
The Re·Generation Award was presented to Massimiliano Mascia, San Domenico, Italy, recognising a chef who approaches gastronomy with a forward-looking mindset. Combining technical skill with innovation, the winner creates new experiences that reflect the evolution of the industry.
Sommelier of the Year, powered by Marchesi Antinori
The Sommelier of the Year award was given to Johanna Roullier, Le Saint Paul, France, recognising excellence in wine and service. The winner stands out for their knowledge, attention to detail, and ability to enhance the overall dining experience, while contributing to the development of their team.
Hospitality Excellence Award, powered by Mastercard
The Hospitality Excellence Award was presented to Jo Grootaers & Lana Kelchtermans, Alter, Belgium, recognising a team that ensures a consistent and high-quality guest experience. Through leadership and coordination, they create an environment where service is seamless and every detail is considered.
Chef of the Year, powered by Pastificio dei Campi
Chef of the Year was awarded to Frédéric Morel, Cœur D’Artichaut, Germany, recognising a chef whose work reflects a strong personal vision and a high level of craftsmanship. The winner contributes to the ongoing development of contemporary gastronomy while maintaining consistency and quality at the highest level.
