From Michelin Star to Oscars: How One Chef Conquered Both Worlds in Days

Austrian chef Bernhard Zimmerl has made headlines in both the culinary and film worlds this month. His newly opened restaurant, Zimmerl, in Waidhofen an der Thaya, earned a Michelin star just days before he catered the Oscars' official after-party. The chef's signature dish, Backhendl, was served to Hollywood's elite at the Governors Ball.

Zimmerl's rise has been swift. His restaurant, opened in Niederösterreich, secured four toques in record time. Then, on 18 March 2026, it received its first Michelin star in the 2026 Guide. Days later, the venue was named Opening of the Year by Falstaff and awarded four forks.

At the 98th Academy Awards, Zimmerl teamed up with Wolfgang Puck, the Austrian-American culinary legend, to prepare the Governors Ball menu. Around 130 chefs handled prep work, while 150 kitchen staff worked during the event. Zimmerl's refined take on Backhendl—elevated with crème fraîche and caviar—became a standout dish. Oscar winners Michael B. Jordan and Jessie Buckley were among those who tasted it. This wasn't the first Oscar appearance for Austrian talent. Mike Koberl, another top chef from Waldviertel, cooked at the gala for the third time. Zimmerl's achievement, however, marks a rare moment where fine dining and film glamour intersected so prominently.

Zimmerl's Michelin star and Oscar success highlight his growing influence in global gastronomy. The chef's ability to blend Austrian tradition with high-end cuisine has earned him recognition from critics and celebrities alike. His restaurant now stands as a destination for gourmet dining in Niederösterreich.