ECKART 2018 for “Art of Living” goes to Suzanne Cupps and Danny Meyer

 Young, urban gastronomy based on fresh regional products 

 The jury of the international Eckart Witzigmann Award (ECKART) has announced its first selection for this year’s award ceremony: The ECKART 2018 for “Art of Living” goes to New York restaurateur Danny Meyer and his executive chef, Suzanne Cupps, from the “Untitled” restaurant, located inside New York’s Whitney Museum. The award will be presented at the ECKART gala in New York in June. 

“Suzanne Cupps and Danny Meyer represent a young urban gastronomy that skilfully combines creative culinary art and modern hospitality,” explained Eckart Witzigmann, announcing the jury’s decision. “Their focus on simple natural ingredients from across the region, cultivated in the most sustainable way possible, is 100 percent in line with the ECKART philosophy.” 

Danny Meyer, ECKART 2018 in the category “Art of Living”.

Danny Meyer is an entrepreneur with a feel for strong concepts and quality. He heads the successful Union Square Hospitality Group, which includes some of the most popular and successful restaurants in New York City, including the Union Square Cafe, the Gramercy Tavern and The Modern at the MoMA. His restaurants offer more than just good food; he creates an exceptional experience for guests of all generations, not just for a specific target group. His restaurants are places where people come together to enjoy themselves. He finds spaces and opens them up to new possibilities: It is thanks to him that museum gastronomy has embraced a young and attractive cuisine. 

Suzanne Cupps, ECKART 2018 in the category “Art of Living”.

A good example of this is the Whitney Museum, home to the “Untitled” restaurant, where Suzanne Cupps has been chef since 2017. As Union Square Hospitality Group’s only female executive chef, Cupps brings a breath of fresh air to the museum and its cuisine. In a casual but elegant atmosphere, she presents subtly aromatic dishes based on fresh and sustainably-cultivated seasonal products. After graduating, the up-and-coming chef initially wanted to be a maths teacher. Now, she brings her sense of clarity and precision to the kitchen, where her gentle and respectful handling of basic products has created her own inimitable style. 


Partners since 2012, the BMW Group and the Witzigmann Academy jointly present the Eckart Witzigmann Award for outstanding achievements in the categories: “Art of Cookery”, “Innovation”, “Art of Living” and “Creative Responsibility”. The partnership is based on the joint aim of creating an international platform for healthy eating, sustainable cuisine and responsible use of resources. The total endowment of €250,000 reflects the prestige and importance of the ECKART as a top international culinary award. In 2018, the award will take another step towards becoming more international, with the presentation of the ECKART 2018 at an official ceremony in New York. 

Friends of ECKART #1: Moments of magic – Daniel Boulud

FRIENDS OF ECKART: The winner of ECKART 2011 FOR EXCELLENT CULINARY ART, Daniel Boulud, talking about his experiences in New York.

Born in Lyon, Daniel Boulud has been celebrating a grand cuisine with seasonal accents for more than 30 years at the focal point New York. As one of the best chefs in the world, Daniel Boulud has received the highest awards numerous times for his superlative prowess – for instance, three stars from Guide Michelin and four stars from the New York Times. In all the years, his art of cookery has never forfeited curiosity and creativity. That is the basis on which he – highly respected around the world by his colleagues – can achieve outstanding successes at his restaurants, of which there are now ten all over the world.

presented by ECKART ACADEMY in partnership with BMW GROUP

ÉPICES – a project by Isabelle and Marc Haeberlin. Short Cut.

In 2017, Isabelle and Marc Haeberlin received the alumni ECKART 2018 for their project ÉPICES in Mühlhausen. The idea: Integration through cooking. The BMW Group has awarded the prize with € 50,000. The film shows how the Haeberlin family, which was awarded the ECKART FOR EXCELLENT CULINARY ART in 2004, has invested the award donation.

ECKART 2018 to be presented in New York

Cash award for social and sustainable projectsDr. Peter: “We are serious about the ECKART.”

Munich. The international Eckart Witzigmann Award (ECKART) continues its journey around the world: In 2018, the renowned award for fine cuisine, the art of cookery and conscious enjoyment – named after “chef of the century” Eckart Witzigmann – will be presented in New York. In their sixth year of cooperation, the BMW Group and the Eckart Academy are continuing with further internationalisation of the award – this year paying tribute to outstanding services to ground-breaking gastronomy and nutrition on the American Continent.

“Our partnership with the Eckart Academy is based on the joint aim of creating an international platform for healthy eating, sustainable cuisine and responsible use of resources. We have looked at a lot of ambitious projects like this in the Americanrestaurant scene for the ECKART 2018,” said Dr. Nicolas Peter, member of the Board ofManagement of BMW AG, responsible for Finance and patron of the ECKART. “We seethe ECKART as a way of taking social responsibility and achieving a lasting impact throughour involvement.”

This mission is reflected not least in the endowment established in 2017 for each of the award categories. All four award-winners in the categories “Art of Cookery”, “Innovation”, “Creative Responsibility” and “Art of Living”, in addition to one previous winner, propose a social or sustainable project of their choice to receive an endowment of € 50,000 from the BMW Group. The choice of projects is evaluated and approved by the ECKART jury and the BMW Group. The total endowment of €250,000 reflects the prestige and importanceof the ECKART as a top international culinary award.

“We don’t just want to recognise our award-winners one time: We are ensuring that their outstanding ideas and commitment can be realised over many years,” explained Dr. Peter.“We are serious about the ECKART.”

“We have to do something,” added “chef of the century” Eckart Witzigmann. “I have always criticised that there is too much talk and not enough action. With the endowment from the BMW Group, we are able to support people and their ideas and ensure that things really change.”

Hangar-7; Eckart Witzigmann; München; Reportage;

Members of the jury committee include Eckart Witzigmann; Otto Geisel, head of the Eckart Academy; Dr. Nicolas Peter, member of the Board of Management of BMW AG, Finance; Dr. Friedrich Eichiner, former BMW Board of Management member and honorary member of the ECKART jury; as well as numerous restaurateurs and chefs from the ECKART network, including Uta Schlagenhauf and Hermann Bareiss of Hotel Bareiss, three-star chef Alain Ducasse and his sous-chef Matthias Hahn.

Dr. Nicolas Peter at the ECKART 2017 award ceremony in Versailles: