Creative passion leads to an appearance in the final
Christoph Ehler and Entihal Khatib from the Leonardo Royal Nürnberg deliver an outstanding performance in the gourmet competition “Chef of the Year”
Berlin, 22 October 2024. “Hospitality is the greatest business in the world,” states the 35-year old sous chef Christoph Ehler from the “Levi” Restaurant at the Leonardo Royal Nürnberg. On 21 October, this enthusiasm took him all the way to the final of “Chef of the Year”, one of the most prestigious live contests in high-end gastronomy in the German speaking countries.
Although Christoph just missed out on the title in Bonn, he is delighted to have come so far in the competition. “We made it into the final round for the second year in succession, and that is a huge accolade in itself.” He is particularly grateful for the support he received from the Leonardo Royal Nürnberg. The appreciation, recognition and scope for creativity he is afforded there have enabled him to develop his own signature dishes and have also given rise to his own particular recipe for success, a combination of the world of aromas present in Levantine food and of French cooking techniques.
Christoph Ehler loves gourmet cuisine. This is a passion he shares with Entihal Khatib, who reached the final herself last year and acted as his assistant this time. Having switched roles in this way and facing 400 fellow participants to begin with, the duo embarked on their exciting journey into the final round. “We competed as a team last year and took exactly the same approach again,” Christoph went on. “It wasn’t quite enough to land the title, but we are elated to have got so far.”
Celebrations were already underway in May when Christoph became one of the chefs to emerge from a field of 16 at the semi-final in Munich. The final round was staged in Bonn in front of a top jury boasting a total of 20 Michelin stars between them. The larder which the participants were permitted to use for their main courses was not revealed until the evening before the event. Nevertheless, Christoph was able to serve up a three-course menu which paid culinary homage to the Head Judge, the legendary three-star chef Dieter Müller.
Christoph Ehler and Entihal Khatib had five hours in which to present the perfect menu to the jury. They opted for salade méditerranée as a starter. Competitors were required to use a pre-defined set of items for their main course. These included cheek and fillet of calf, wild broccoli, celery, vanilla and Balsamic vinegar. Christoph used the ingredients to compose a harmonious culinary delight. He then conjured up a successful dessert in the form of a pear pastry with cinnamon.
Christoph Ehler was born in Erlangen and actually began working life as a trainee in a chemical laboratory. Fortunately, he quickly realised that a career as a chemical and technical assistant was not for him. After deciding to retrain as a chef, he was soon producing impressive creative masterpieces. “I quickly discovered a fascination for high-end cuisine,” he recalls. And this passion ultimately propelled him into the final of “Chef of the Year”.