At just 22, Kevin Micheli from Vorarlberg claimed the gold medal in cooking at the 2013 WorldSkills competition in Leipzig, establishing himself as one of the most talented young chefs in the world. Working at Restaurant Guth in Lauterach at the time, he triumphed over 35 competitors from as many nations with his trio of veal.
In this interview with Der Standard, the newly crowned world champion reflected on how he found his calling. The path to WorldSkills began with winning his regional competition in Vorarlberg, then the Austrian national championship where winners from every federal state compete over three days. Only the national champion earns the ticket to the world stage.
When asked what makes a successful chef, Micheli emphasized the importance of a solid foundation through training at a good restaurant, natural talent, a genuine love for the profession, and above all, creativity — the ability to envision dishes that do not yet exist on the plate.
The preparation was intense: the entire Austrian team, spanning professions from cooking to painting to bricklaying, gathered multiple times for multi-day sessions with mental coaches. With over 200,000 spectators across four days, the noise and pressure were enormous — making the mental training invaluable.
Despite his triumph, Micheli remained characteristically humble, noting that there is always someone better and that he would not call himself the best. But he acknowledged that the title opens doors at top restaurants and helps build invaluable connections in the industry. His dream at the time? To cook at El Celler de Can Roca in Girona, Spain.
This article was originally published by Der Standard.
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