Born in Friedrichshafen in 1963, he qualified as a cook at the Hotel and Catering School of Passau. In 1985 he worked in Munich for a catering company with a Michelin star. In 1986 he was chef de partie at the Colombi Hotel of Freiburg. In 1989 he was in Munich at the Tantris, a restaurant with three Michelin stars. In 1991 he was under-chef at the Tristan of Mallorca (Spain), with two Michelin stars, and then back in Germany at the Residenz at Aschau, which then had two stars. In 1992 he qualified as “Master Chef” at the school of Altötting Alzgern. Under his guidance, “La Pergola” was awarded two MIchelin stars in 2001, and in 2004 it was recognised as best restaurant of the year by the BMW Guide and in 2005 it was given its third star and five Michelin forks, it was classified 19/20 in the L’Espresso guide, 93/100 in the Gambero Rosso Guide and was awarded three stars by the Veronelli Guide.

Follow Heinz Beck also on the social networks

“There are no difficult dishes; they may be complex…but the basic ingredient is passion”

A “dish” according to Heinz Beck has only 3 ingredients: study, concentration…and love. Whether you are cooking in the most traditional humble eating house or in a three-star restaurant, there is little difference…you need love, passion and affection to keep away from routine, the only real enemy in the kitchen.
And thanks to his passion, over the years Heinz Beck has studied and gone deeply into the relationship between cooking and gastronomy, developing special menus for patients of the Gemelli Hospital, working on the balance of the nutritious intake, seeking the perfect mouthful that nourishes, satisfies and fills the eater with emotion.
He applies the same principles to Haute Cuisine and does not hesitate to use instruments like extractors and lyophilisers: “Modern technology is a great aid in my work: take the extractor, by which you can obtain the juices that multiply flavour even in a simple celery cream soup. And just think of the lyophiliser which doesn’t alter the flavours when you are preparing carrot soup which becomes an explosion of taste.”


We don’t remember the days,
but we remember Attimi