Heinz Winkler
* 17. Juli 1949 - † 28. Oktober 2022
Unmistakable - Heinz Winkler's signature in his cuisine, from which he has never let himself be distracted even by changing fashions. The reduction to the essentials, the concentration on one main product, enriched but never alienated by his famous sauces, characterised his cooking and will continue to shape and inspire the cuisine of the Residenz Heinz Winkler in his spirit. This unique style of cooking, which he developed at an early age and has never ceased to refine in the smallest nuances, remains his legacy and obligation to continue the cuisine of the Residenz Heinz Winkler in his spirit.
Born in South Tyrol, Heinz Winkler started his unique career in 1963 at the age of only 14 years as an kitchen apprentice in Bozen’s Hotel Laurin. Soon he improved his culinary skills and knowledge in famous restaurants in Germany, France, Italy and in Switzerland.
Culinary career
In 1973 he was promoted to Chef de Cuisine of the Schlosshotel Pontresina and the Kulm Hotel in St. Moritz. In 1978, seeking new challenges, he learns the Nouvelle Cuisine from Paul Bocuse and Eckart Witzigmann. As the head of the legendary Tantris in Munich he started reaching for the stars - in 1981 (at the age of 31) he was honoured with three Michelin stars. In addition he ushered the restaurant Tristan on Mallorca to a two-star rating.
In 1991 he completes his lifelong dream with the Residenz Heinz Winkler in Aschau. With his famous Cuisine Vitale the Residenz is an attraction for guests from all over the world. The restaurant Jerobeam (Moscow) is frequently called the best restaurant in town, while Las Dunas (in Spain) gained a Michelin star with his support.
Heinz Winkler‘s famous "Cuisine Vitale"
"Food never should burden but inspire." This is the creed of Heinz Winkler‘s Cuisine Vitale. Distinctive lightness, puristic lucidity and harmonic balance of his menus bring sensuous pleasure and vitalise body and soul. Heinz Winkler draws his expertise from traditional knowledge about the healing effects of herbs and spices. His Cuisine Vitale increases the positive energies of gourmets and afficionados.
Awards
Where to start if one wanted to list all awards and accolades Heinz Winkler ever received?
Since 1978, when he was honoured with his first Michelin star and 1982, when he was selected as the youngest three-star cook in the world, he is distinguished every year with multiple Michelin stars for outstanding culinary excellence.
Additionally the Gault Millau honours the outstanding accomplishments in service and cooking with 19 or 19.5 points (out of 20). Many other guides (Der Feinschmecker, Aral Schlemmeratlas, Varta) are selecting Heinz Winkler and his Residenz as one of the best again and again.
The "American Academy of Hospitality Sciences" frequently bestowed the "Five Star Diamond Award" upon the Residenz Heinz Winkler, showing his worldwide reputation.
The greatest awards for Heinz Winkler however are not stars and trophies, but the happiness of his guests enjoying his culinary art and his beautiful house.
