Famous honorary presidents

Arnecke Erik

Erik Arnecke

1-star chef

Honorary president 2019

Erik Arnecke was born in 1983 in Haldensleben. Today's star chef graduated his first cook training once in the rest area Uhrsleben.

In the years 2004 - 2006 he gained experience in the restaurant The Grill (today Terra) at The Ritz Carlton in Wolfsburg. Then, a year in the hotel and restaurant Faehrhaus on Sylt followed (2 Michelin stars and 17 Gault & Millau points). During a stay of several years at the Hotel and Restaurant Residence, Essen (2 Michelin stars, 16 Gault & Millau points), he was able to prove his culinary skills as Chef de Partie. Back in Wolfsburg, he stayed for two more years as Chef de Partie in the Aqua restaurant, The Ritz Carlton, (3 Michelin stars, 19 Gault & Millau points). In the years 2012 - 2014 he returned as chef to the awarded Residence Hotel and Restaurant in Essen.

Since 2014, Erik Arnecke, head chef at the gourmet restaurant Philipp Soldan, Frankenberg, spoils his guests with his cooking skills. The restaurant Philipp Soldan, Frankenberg, is awarded a Michelin star and 16 points by Gault Millau. The German gastronomy Magazine “Der Feinschmecker” voted him “Newcomer of the year 2015”.

His philosophy: Natural pleasure
A friend of the simple inn kitchen, Erik Arnecke likes hearty dishes like a nourishing string bean stew himself. Therefore, he does not overwhelm his guests with highly complex product combinations or overburden his creations. Focusing on the traditional and the original, he has succeeded in combining his cuisine with the history and tradition of the country and the region. The communicative openness and transparency in the Philipp Soldan appeals to Erik Arnecke – and the fact that he is in direct contact with his guests. The proximity and the contact with his guests as well as his creations make him a likeable and popular personality of the gourmet world.



Mayor of the city of Frankfurt-on-the-Main

Sponsor of the competition

“It is with great joy that I welcome you to our city for the Frankfurt International Trophy. Frankfurt is one of only a few European cities with its own vineyard. Officially part of the prestigious Rheingau wine growing region, the Lohrberg vineyard is a favourite spot for sightseers, who appreciate its uninterrupted view of Frankfurt’s skyline.

This competition at the Gesellschaftshaus Palmengarten is set to become an unmissable event in the profession. I invite producers and importers to register their wines, beers and spirits for tasting at the Frankfurt competition, to see how they measure up against the world’s best.

Events like the Frankfurt International Trophy contribute to our city’s lively atmosphere and provide an opportunity for fruitful discussions and knowledge-sharing.

I wish all participants an excellent stay in Frankfurt-on-the-Main.

And may the best products win!”

Krolik Andreas

Andreas Krolik

2-stars chef

Honorary president 2018

Andreas Krolik grew up in Halle, on the banks of the Saxon Saale river. After nearly 12 years at the Brenners Park Hotel & Spa, Andreas Krolik changed to the Tigerpalast in Frankfurt. There his skills were rewarded in November 2012 with a star from the Michelin guide and 17 points from Gault & Millau. A second star followed just one year later. In March 2015, Andreas Krolik moved to the Lafleur restaurant, and in November of the following year the restaurant was awarded 18 points by Gault & Millau. Two Michelin stars rounded out this list of prizes.
Yet another honour was bestowed on Andreas Krolik in 2016: on 14 November he was elected ‘Chef of the Year 2017’ by Gault & Millau.

The two-star Chef describes his cuisine as steeped in contemporary classicism with Mediterranean influences, yet also firmly anchored in regional products. Though prepared with great refinement, his dishes are limpid and characterised by sublime simplicity. He also has a unique way of preparing his signature fish dishes. Amongst all the best German chefs, he is undoubtedly one of the greatest experts on fish. Since 2014, Andreas Krolik has offered a vegan menu with 6 dishes. Even today, he is still the only Michelin-starred Chef in Germany to offer an exclusively vegan menu.

The wine cellar at Lafleur restaurant is stocked with meticulously selected regional and international wines. Its 1200+ bottles come from the best German, French, Italian and Spanish domains, and some are quite rare. These wines reveal their true greatness when accompanied by Andreas Krolik’s cuisine.

Raue Tim

Tim Raue

2-stars chef

Honorary president 2017

Tim Raue was born in Berlin in 1974. In July 2010, having successfully completed chef’s school and acquired experience in several positions in Berlin restaurants, he decided to open his own restaurant with the help of his associate Marie-Anne Raue. Gault & Millau awarded 19 points to the Tim Raue Restaurant in November 2011, and one year later Raue received his second Michelin star. The Tim Raue Restaurant also places 34th on the list of ‘The World‘s 50 Best Restaurants’.

In April and May 2013 two new restaurants were opened with Tim Raue as their consultant: Sra Bua by Tim Raue in the legendary Hotel Adlon Kempinski, and La Soupe Populaire Timraue at the Bötzow Berlin (closed since April 2016 because of extensive work on the site). Tim Raue also created the STUDIO timraue concept pop-up, the first edition of which occupies the VIP-lounge-concept at Olympiastadion Berlin. The three 'Brasserie Colette Tim Raue'-in Munich, Berlin and Constance-also belong to the famous chef’s panoply of projects, and he gladly lends a hand in a consulting role. In 2016, the new Asian concept restaurant ‘Hanami by Tim Raue’ was created on the ‘TUI Mein Schiff 5’ cruise liner, and at the end of that same year the ‘DRAGONFLY by Tim Raue’ restaurant–designed by Tim Raue himself–opened in Dubai.

Tim Raue is particularly fond of French wines: wines with character from the Bordeaux and Bourgogne regions are his special favourites. The Wine List for the 2-star restaurant currently has more than 1200 rare wines, of which nearly half are French.