The Lines
I wanted to learn everything I could about what it takes to be a great Chef.
"It was a turning point for me.”
Heinz Winkler
The Residenz Heinz Winkler is a wonderful mix of elegant luxury and local charm.“(Heinz Winkler)
Heinz Winkler’s culinary highlights, restful days in the Chiemgau between mountains and lakes, relaxing in our charming rooms and suites make your stay in the Residenz Heinz Winkler unforgettable.
The Residenz was created from a late medieval building, which had been called the Hotel Post for centuries. Heinz Winkler purchased the premises in 1989 and rebuilt them into his modern, though tradition-conscious Residenz. "I think we have achieved a good compromise between luxury and local charm.“ (Heinz Winkler)
Heinz Winkler (17 July 1949 – 28 October 2022) was an Italian-German three-Michelin star chef.
Heinz Winkler was the youngest ever chef to receive three Michelin stars, when, in 1981, he was 32 years old. He also was the first Italian chef to receive three Michelin stars. He specialized in cooking wild game.[1] He received the Federal Cross of Merit in 2001
igenen Text hinzuzufügen und mich zu bearbeiten.
Helmut Thielges
Waldhotel Sonnora
This legendary fine dining establishment has an exemplary pair of hosts and chef Hemut ThilgiesThe latter is one of Germany's best chefs and specialises in French haute cuisine with a creative modern touch. Beautiful creations like sole from small-scale fishing served on baby spinach leaves with poached Gillardeau oysters and caviar beurre blanc are joined by house specialities such as "Kleine Torte" of fillet of beef tartare topped with Imperial Gold caviar – the Sonnora's signature dish par excellence! The wine pairings to accompany the set menu are superb.
.jpg)
The extremely committed front-of-house team led by Brandstätter and Ulrike Thieltges is always on hand. The decor is stylish and elegant with a restrained modern touch. The inviting individually designed guest rooms are equally fabulous
Eduart Hitzberger
Hotel Haus Paradies
Eduard Hitzberger is a well-known Austrian chef, restaurateur and hotelier. In 1992 he and his wife Waltraud took over the Hotel Paradies in Ftan, Switzerland. The hotel's La Bellezza restaurant quickly became one of the best restaurants in the region. In 1998 it was awarded 18 Gault Millau points and 2 Michelin stars.
Guests at the La Bellezza restaurant could look forward to an unforgettable culinary experience, enjoying the creations of Eduard Hitzberger.
The French Laundry, CA, San Francisco Bay Area, USA
Thomas Keller
Thomas Keller is a renowned American chef and restaurateur. In 1994, he purchased The French Laundry, a restaurant in Yountville, California. Under his leadership,
The French Laundry quickly became one of the most celebrated restaurants in the world. It has been awarded three Michelin stars and has been named “Best Restaurant in the World” by Restaurant Magazine. Diners at The French Laundry can expect an unforgettable culinary experience featuring Thomas Keller’s innovative and delicious creations.
In 1978, Sally Schmitt and her husband Don purchased the building and renovated it into a restaurant. They kept the name, the French Laundry, because locals still referred to the building as such. The French Laundry was one of the first restaurants to offer what would become known as California cuisine.The Schmitts ran the restaurant nonstop for seventeen years, before selling it to Thomas Keller in 1994.
Urs Gschwend
Lenkerhof, Lenk, Switzerland
Urs Gerschwend is a Swiss chef who has worked in several prestigious hotels throughout his career. One of his career highlights was being named “Rising Star of the Year 2000” and earning 17 Gault-Millau points and a Michelin star while working at the Lenkerhof.
Thomas Henkelmann
Homestead Inn, Greenwich, USA
The tasting menu offered here echoes the farm’s seasonal best and might very well change the way you think about food. Culinary wunderkind Thomas Henkelman has become a global icon for his zero-waste philosophy, which is expressed all the way down to the bone ash china gracing the tables and kitchen scraps transformed into charcoal.
Meals begin with an onslaught of clever bites, mostly vegetables plucked from the property's greenhouses and working farm. The kitchen infuses even the most unlikely ingredients with magic, like zesty green gazpacho paired with surf clam and radicchio; or dry-aged golden beet "steak" adorned with beef-studded jus. A block of Stone Barns honey semifreddo with strawberry compote brings the kitchen's farm-to-fork mantra full circle.