Grand Chef Relais & Châteaux, Heinz Winkler is at the helm of 2 Michelin-starred Residenz Heinz Winkler, Germany. Chef Winkler combines classic cuisine with what he calls“Cuisine Vitale”, which focuses on fusing”wellness with culinary delights, whereby the clear and unequivocal nature of my creations is important despite the diverse aromas and flavours that I draw on”.
Born on 17 July 1949 in Brixen, South Tyrol in Italy, Heinz Winkler startet in 1963 his apprenticeship and found his passion for cooking.From 1973 to 1977 he perfectied his culinary knowledge and ability a Chef de Cuisine in renowned Hotels and Restaurants in France, Germany and in Switzerland (Kulm Hotel St. Moritz, Schlosshotel Pontresina, Hotel Bad Schachen).He was fascinated by the “Nouvelle Cuisine” and joined in 1978 the team of the internationally famous Paul Bocuse. After working together with Eckart Witzigmann he took over the Restaurant Tantris in Munic a chef an 1981 – he was just 31 years od – he was honoured with the third Michelin star. Two Michelin stars he achieved as the manager of the Tristan on the Isle of Mallorca.
What was your most moving culinary experience?
In 1976 I arrived at Mr Haeberlin’s restaurant without a reservation. At that time, I didn’t know you needed one.
The most amusing kitchen incident you ever witnessed?
I remember one day when the geese, which were to be served at 12 noon, were still not tender at 11.45 am. Now I can laugh about it.
Your best piece of advice for amateur chefs?
- 3 Michelin stars |Restaurant Tantris
- 2 Michelin stars |Residenz Heinz Winkler
D-83229Aschau im Chiemgau(Bayern-Chiemgau)
+ 49 (0)8052 1799 0