FOURty Seconds with Heinz Beck

14 Oct 2016
2 min read
FOUR spends a few moments with culinary great, Heinz Beck, ahead of the Gourmet Culinary Extravaganza this October, which chef Beck will host at the Conrad Algarve.

Nowadays, Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world.His unique interpretation of the “Modern” kitchengoes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and theirtransformation into highly innovative flavors.

Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few).His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.

What are your earliest memories of being interested in food?

When I started studying at cuisine in Passau (Germany): there I understood that food would have become my life.

What or who would you say has inspired your cooking the most?

My mentor, Heinz Winkler, and my wife, Teresa.

Describe your culinary style…

Mediterranean, healthy and well-balanced.

What would you say has inspired the menu for your event at the Conrad Algarve?

The idea is to give each guest the maximum of emotion through the food we will prepare.

What do you think makes a restaurant successful?

Returning guests are probably the fundamental element to success.

What are your most memorable ingredients?

Artichoke, fish and herbs.

What kind of experience do you aim to give guests at your restaurant?

We daily do our best to pamper our Guests and give them the best experience possible in terms of cuisine and service.

What would you say has been the most memorable moment in your culinary career so far?

When we got the third Michelin at La Pergola star in 2005.I was literally flooded with hugs from my staff.

If you could go back in time, what advise would you give to your younger self, starting out in a career in the world of food?

Never give up.

What’s next for you?

Great attention is given now to food safety and health. I have been working on them for almost 20 years so I hope in the next years the interest for these themes will increase and Restaurant industry will approach them, too. Hosting the incredible Gourmet Culinary Extravaganza at Conrad Algarve which will see nine Michelin-starred and two globally renowned chefs from all over the world come together for first time (October 29 – 31 2016).

What is your guilty pleasure?


What restaurant is currently at the top of your list to dine at?

De Leest by Jacob Jan Boerma

For more information on the Gourmet Culinary Extravaganza and details about each of the daily events,

To learn more about the culinary career of Heinz Beck, click