Chef
Edip Sigl
Executive Chef, ES:SENZ
- Discipline
- Chef
- Based in
- Grassau, Germany
- Venue
- ES:SENZ · Restaurant
Known for
- Three Michelin stars at ES:SENZ (2024)
- Reduction to essentials with precise flavors
- Chiemgau regional cuisine with global influences
- Personal sauce preparation as 'soul of the dish'
i. Biography
“Soße ist bei mir Chefsache.” In Edip Sigl’s kitchen, the sentence puts sauce where many working chefs still place it: under direct judgment, close to the pass, decided by taste, texture, and timing. At ES:SENZ at Das Achental Resort in Grassau, Germany, that discipline is applied to Chiemgau produce and reference points in a modern and creative way.
Formation
The training line runs through Gut Lärchenhof (2002), then through Hugos in Berlin, Germany, and Residenz Heinz Winkler in Aschau im Chiemgau, Germany. From 2008, Edip Sigl cooked alongside Juan Amador in Langen, Germany, before joining Les Deux in Munich, Germany (2013–2019), where the work led to head chef at Les Deux in Munich, Germany (2019–2021). The current post continues that progression through precision and control rather than display. Since 2021, Edip Sigl has been executive chef of ES:SENZ at Das Achental Resort, where the kitchen’s decisions are organized around clarity, pace, and sauce work kept close to the chef.
Today
Chiemgau is the working territory at ES:SENZ at Das Achental Resort in Grassau, Bavaria, Germany, where Sigl has been executive chef since 2021. The cooking brings the region onto the plate in a modern and creative way, moving between local reference, technical clarity, and sensory surprise. Apero construction is treated as a compact technical exercise in “The Cloud,” built from emulsified vinegar foam, shredded smoky bacon, crunchy breadcrumbs, and an edible-tasting stick. The dish is noted for delivering three distinct and surprising sensory experiences, using contrast as its structure rather than as garnish. The regional thread stays explicit in Chiemsee venison on tomato kombucha, and again in saddle of venison from a local hunter with raisin sauce.
Credentials
Recognition has followed both the current room and the Munich period: three stars for ES:SENZ (2024) and Michelin Guide: second star for Les Deux (2020).
Profile updated July 2026
FAQ
Asked of Edip
What does Edip Sigl currently do?
Edip Sigl is executive chef.
Where did Edip Sigl train or study?
Edip Sigl trained at Gut Lärchenhof.
What recognition has Edip Sigl received?
Three stars for ES:SENZ (2024).
