Heinz Beck (cook)

Heinz Beck (born November 3, 1963 in Friedrichshafen ) is a German chef .

He is considered Germany's best chef abroad and one of the best chefs in Italy.

Career

Heinz Beck was born in Friedrichshafen and grew up in Lower Bavaria as the son of a jeweler. He and his twin brother Herrmann both wanted to be cooks. But since the father's opinion was that one cook in the family was enough, there was a lottery and Heinz won. After training in Bad Füssing , Beck switched to Feinkost Käfer in 1985 , followed by three years at the Colombi Hotel with Alfred Klink in Freiburg im Breisgau (one Michelin star ).

In 1988 he went to Munich as Chef de Partie to join Heinz Winkler 's Tantris , which at the time had three Michelin stars. At the beginning of 1991 Beck became deputy head chef in Winkler's two-star restaurant "Tristan" on Mallorca. Then he returned to Bavaria and to Winkler, who had meanwhile opened a new restaurant in Aschau im Chiemgau . At the same time, he completed his apprenticeship as a master chef in Altötting . He then moved to the Berlin Hotel Esplanade (Berlin) as head chef .

In 1994 Heinz Beck took over the management of the “La Pergola” restaurant in the “Rome Cavalieri Hilton” in Rome, although he did not speak a word of Italian. In 2001 “La Pergola” was awarded two Michelin stars. In 2003, the cookbook “Heinz Beck” was named the best book by a chef in the world.

The restaurant “La Pergola” has been rated with three Michelin stars since 2005 - an award that only eight restaurants in Italy have (as of 2015). According to his own statements, Beck cooks largely without recipes, as "the quality of the ingredients changes daily".

In April 2018, Beck opened the Beck at Brown’s restaurant in the Brown’s Hotel in London , a five-star hotel owned by Rocco Forte Hotels . It offers a menu of classic Italian dishes made with fine British seasonal ingredients.

Private life

Heinz Beck has been married to the Sicilian Teresa Maltese since 2001.

Publications

2001: Heinz Beck. Bibliotheca Culinaria, Lodi 2001, ISBN 88-86174-31-4 .
2004: pasta. Translated by Ingeborg Babitsch, B-und-L-Mediengesellschaft, Hilden 2006, ISBN 3-928709-12-7 .
2004: Finger Food. Bibliotheca Culinaria, Lodi 2004, ISBN 88-86174-58-6 ; Translated by Ingeborg Babitsch, B-und-L-Mediengesellschaft, Hilden 2006, ISBN 978-3-928709-13-2 .
2004: Arte e Scienza del Servizio. Bibliotheca Culinaria, Lodi 2004, ISBN 88-86174-45-4 .
2005: Vegetariano.
2009: L'ingrediente segreto.

Awards

1998: Five Star Diamond Award
2001: Second Michelin star
2003: "Best Chef in Italy"
2003: "Best Chef Book of the World 2002" for the book "Heinz Beck" (selected from around 3500 cookbooks from 56 countries)
2005: Third Michelin star

documentary

The cook from Rome. Documentary, Germany, 2006, 30 min., Script and director: Stefan Quante , production: WDR , series: The culinary reportage, film content by Einsfestival .