Stefan Heilemann

Widder
Zürich/ZH

Guest of Executive Chef Max Herzog
Carlton Hotel*****-W-

28 January - 1 February 2022

Stefan Heilemann Portrait

2 Michelin stars

18 GaultMillau points

“Chef of the Year” (GaultMillau 2021)

Stefan Heilemann Food
Gourmet Dîners with Stefan Heilemann / 28.01.22 - 01.02.22
reservations directly at the Hotel Carlton*****: +41 81 836 70 00
 

Stefan Heilemann ranks among the best chefs in Switzerland. Since June 2020, the native German has been behind the culinary skills on display at the Widder Restaurant, part of the Widder Hotel in Zurich. At ECCO, the gourmet restaurant in the former Atlantis Hotel in Zurich, Stefan Heilemann managed to cook his way to two Michelin stars in his first year as Executive Chef in 2016. In addition, he was awarded 18 points by GaultMillau and this year was named “Newcomer of the Year in German-speaking Switzerland” as well as "Chef of the Year 2021". Heilemann was able to take his well-rehearsed team of many years with him to Widder. A true stroke of luck for his guests who have been able to savour his incomparable style of cooking in virtually seamless continuation and witness the constant development: a combination of highest quality produce, excellent cooking skills, eagerness to experiment and Heilemann's characteristic touch of “acidity” in his creations. “My love of Asia, particularly of Thailand, can always be found in our menus. The flavours must be authentic," says Heilemann, "just like in our dish of 'Fried langoustines with red Thai curry, spicy cucumber salad and Kaffir lime’.” GaultMillau judges that Stefan Heilemann is a “grandmaster of both modern and Thai cuisine”.

Just like many recent top chefs, Stefan Heilemann completed his training at the Traube Tonbach in Baiersbronn. After his apprenticeship he deepened his skills there and remained with cooking legend Harald Wohlfahrt for almost 10 years, first as Chef de Partie in the Köhlerstube and then as Chef Tournant in the Schwarzwaldstube. After this, in Switzerland, he subsequently found an important source of inspiration for his further development in the modernist and molecular specialist Rolf Fliegauf (2 Michelin stars). From 2012, he has worked at his side as Sous Chef at the Ecco Ascona. Four years later he was given the opportunity to be solely responsible for managing the newly opened Ecco Zürich as Executive Chef right up until its closure. His stints with top female chef Renu Homsombat in Bangkok also influenced Stefan Heilemann’s culinary signature and his flair “of allowing the finest of produce to do the convincing itself," as he puts it.