Heinz Winkler
Interviewed July 2014
Q How long have you been cooking professionally?
A. I started my apprenticeship when I was 14 years old.
Q. Where did you train to cook?
A. In Meran / South of Tirol / Italy
Q. How would you describe your style of cooking?
A. "Cuisine Vitale "– It is important, that our guests feel well, not rtoo full and satisfied after enjoying our 8-course menu.
Q. Is there a secret for a successful restaurant?
A. The secrets are – professionalism, continuity and no craziness – therefore we don’t have enough guests. A realistic kitchen style with regional products is important.
Q. Do you have a "signature dish" or favourite dish you enjoy cooking?
A. I wrote 5 books, including "Cuisine Vitale“, as well as a book about herbs. Courgette flower with black truffle is one of my favourite dishes, and the recipe is in my book.
Q. Do you have a favourite ingredient?
A. A chef must have a lot of favourite ingredients, because he needs a wide range of dishes, which are going to be changed frequently, as well as depending on the seasons.
Q. Which restaurant do you most enjoy eating at on your night off?
A. One of the best restaurants for me is La Pergola, in the Hotel Cavallieri with chef Heinz Beck in Rome.
Q. What is your most interesting or fun experience from your time in restaurants?
A. Seeing the way how chefs prepared things at El Bulli in Roses
Q. What would be your "last request" dish?
A. In case that the food is so tasty – I definitely don’t want to die!
Q. Is there another chef that you most admire?
A. Heinz Beck in Rome
Q. Any advice you would give to someone wanting to become a chef?
A. Most important is that the person is willing to cook and not just to become famous due to public realations. Before you are a good chef, you must show strength and gain knowledge about all products.
Q. Any final thoughts you'd like to share e.g. new developments at the restaurant?
A. You have seen my restaurant. If your equipment and your furniture is styled classical, you don’t need to change your basics. Every change has to be better as previous ones and every distinction is a commitment.