FOURty Seconds With: Heinz Beck

09 Sep 2018
< 1 min read
“Work hard, be humble and never stop!” The Wordrobe meets Michelin-starred chef Heinz Beck to chat advice bites and his latest restaurant, Beck at Brown’s. 

Why did you choose London as your latest restaurant destination? What drew you to the city?
I like London, people are cool and there’s something going on. I ran another restaurant there for a long time and have always loved the vibrant atmosphere and the energy of this cosmopolitan city, so when I was asked to come and work with Brown’s Hotel and open a restaurant, I accepted the challenge. I was very happy with it.

What can diners expect from the new restaurant?
The restaurant will offer a brand-new casual dining menu of classic Italian dishes, reinvented using the finest seasonal British ingredients.

What inspired you to become a chef?
I wasn’t supposed to be a chef…when I was young I wanted to be a painter but my family didn’t approve so I found a way to express my creativity.

Where did you train? Tell us more about your culinary background.
I studied in Germany, then, after some experiences, I started working under Heinz Winkler and I became his sous chef. Thanks to him I gained experiences around the world like in Spain and Japan and in 1994 I came to Rome.

Describe your cooking style in three words.
Healthy, Mediterranean and light.

What does hospitality mean to you?
My aim is to make my guest feel emotions about what they are eating, because emotions don’t lie.

Do you have a favourite spring ingredient?
I love vegetables, in particular artichokes.

What advice would you offer to aspiring chefs?
Work hard, be humble and never stop!

To find out more, visit Beck at Brown’s website.