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MotoGP, Master of Hospitality: Jack Miller starred chef at Gran Hotel KTM

Fifth and second-to-last appointment at the Red Bull Ring in the hosting restaurant for the challenge between paddock chefs organized by Prosecco Doc and GPOne

MotoGP: Master of Hospitality: Jack Miller starred chef at Gran Hotel KTM


Master of Hospitality, the challenge organized by GPOne and the Prosecco DOC  consortium (revamped this year by the presence of SKY), in which the best chefs in the MotoGP paddock compete, is coming to a close. The competition began in Gresini Racing's Hospitality, before making stops at Repsol Honda, Alpinestars, and Aprilia in Austria, where KTM opened its doors as host to the challenge.

Or should we say “doors”, because the structure that is usually set up in the Formula 1 paddock was mounted at the Red Bull Ring. We’re talking about a 1,200-square meter, three-storey Hospitality in which 80 people work. It took 36 rigs to move it from one part of Europe to the other.

In this Grand Hotel, Jack Miller put on a chef’s hat to prove that Australians don’t just know how to barbeque. The rider did his part alongside Austrian chef Pilz Florian. Andrea Rancan ran the floor, as he masterfully coordinated the Red Bull Motorsport Hospitality Team: a staff of waiters who would be up to par even in a starred restaurant.

As per tradition, the role of judges was filled by journalists and also staff members of the World Championship, led by Michelin’s Head of Communications, Alessandro Barlozzi, president of the event for the evening. Six categories are taken into account in the votes by the jury (with special guest, MotoGP’s Media Manager Ignacio Sagner), which include venue, mise en place, pairing with Prossecco Doc, service, taste and, the added novelty of this edition: skill of the riders in the kitchen.

The KTM chefs not only prepared dishes that best paired with Prosecco Doc, but also offered numerous off-menu dishes, including a wide variety of focaccia cooked in a wood-burning oven specially set up in the Hospitality.

The menu for the evening:

Appetizer: Tuna Tataki with avocado
First course: Prosecco Doc risotto with ricotta and truffle
Main course: Saddle of venison with barleyand Swiss chard rolè / Buttered trout with mushrooms
Dessert: Prosecco Doc granita with grape gel and dehydrated grapes / Austrian surprise


Translated by Leila Myftija

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