Gourmet & Art Dinner
Juan Amador and Norbert Niederkofler are both masters of their craft and their unmistakably individual style. Three-Michelin-starred chef Juan Amador follows his guiding principle of “Excellence in Simplicity” and serves exceptional dishes that focus on the minimum in order to achieve maximum culinary pleasure.
Norbert Niederkofler, the Ethical Chef, places uncompromising sustainability at the heart of his cuisine. The South Tyrolean chef, who has been awarded three Michelin stars as well as a green Michelin star, manages to turn his cuisine into an unforgettable, human experience like no other.
As different as their styles are, both chefs set the highest standards for their creations and the food they use. Both serve Diamond Mineralized Water in their restaurants out of conviction as the perfect accompaniment to their high-quality dishes and efforts to bring more sustainability into haute cuisine.
The evening also featured powerful artistic moments: actor Philipp Hochmair delivered an intense interpretation of Schiller’s The Diver, while celebrated violinist Lidia Baich performed tributes to Johann Strauss and Edith Piaf. The singer-songwriter duo Seidenschwanz, featuring para-athlete Alexander Suppan and musician Sonja Pauli, moved guests with an emotional acoustic performance.
BWT CEO Andreas Weißenbacher personally raised the donation total to €50,000, expressing the company’s dedication to giving back and protecting the planet: “Combining beauty, meaning, and sustainability made this evening truly memorable.”
All proceeds go to LICHT INS DUNKEL, supporting children, families in need, and inclusion projects across Austria. The event was made possible with the support of renowned culinary and media partners, including ORF, Falstaff, Laurent-Perrier, Wineries Terlan and Wieninger, and Aurena. BWT’s commitment to sustainability was also in focus: their Diamond Mineralized Water, used throughout the evening, not only elevated the culinary experience but also stands for a new standard in sustainable hydration by reducing plastic waste and CO₂ emissions.
Copyright: Alexander Suppan