Egon hot

Egon Heiss (* in South Tyrol ) is an Italian chef .

Career

After completing his apprenticeship as a chef at the Hotel Meranerhof in Merano, Egon Heiss went through several positions around the world. From La Perla in Corvara via Norbert Niederkofler's Rosa Alpina , his path took him to Palm Beach and New York . After a detour to Sardinia , Heiss finally went to Marco Pierre White in London . Three months later, he moved to Ostroff in Prague , which had to close after a year and a half due to a flood. Back in London he worked with Anton Mosimann and later with Gordon Ramsay . Back in South Tyrol he went to the Hotel Castel in Dorf Tirol under the leadership of Gerhard Wieser . Heiss then took on his first job as head chef at the Parkhotel Laurin in Bolzano. Two and a half years later, he returned to his home town of Sarntal , where he took over the culinary management of the Hotel Bad Schörgau , whose gourmet restaurant was awarded a Michelin star in 2014 .

Awards

• 1 star in the Michelin Guide
• 2 toques and 16 points in Gault Millau
• 2 forks and 81 points in the Gambero Rosso

Individual evidence

1. ^ Bad Schörgau / South Tyrol / Kochportrait: The world is not enough. ART press news ( Memento from February 16, 2015 in the web archive archive.today ).
2. ↑ The culinary double top: Egon Heiss. Bad-Schoergau.com ( Memento from February 16, 2015 in the Internet Archive ).