Egon Heiss

The Path

Professional formation here is built through repetition, movement, and contact with different house styles. Egon Heiss began as Koch in Ausbildung at Hotel Meranerhof in Meran, a first step that grounded the work in routine and discipline. The route then moved well beyond South Tyrol. Heiss worked as Koch at Hotel/Restaurant in Palm Beach in Palm Beach, then as Koch at Hotel/Restaurant in New York in New York, before continuing to London, where he served as Koch at Marco Pierre White in London. He later took a post as Koch at Ostroff in Prag, followed by further experience as Koch at Anton Mosimann in London and Koch at Gordon Ramsay in London. Read together, these postings show an apprenticeship shaped by different rooms, cities, and expectations, each one requiring its own pace and exactness. Eventually, that accumulated experience returned to South Tyrol. Heiss became koch at Hotel Castel in Dorf Tirol, then rose to Head Chef at Parkhotel Laurin in Bozen, and later served in Kulinarische Leitung at Hotel Bad Schörgau in Sarntal.

The Work Today

The cooking turns on regional ancestral recipes and garden-harvested ingredients. That pairing explains the kitchen’s register: dishes kept close to local memory, then refined without pushing them out of shape. The garden functions as part of the kitchen’s working logic, not as decoration, and the harvest determines what reaches the plate. The result is a restrained style with enough confidence to let season and produce do the speaking.

In Their Words “The highest form of art is to ignore what is unessential.”

Acclaim

Egon's honors include Michelin-Stern and Michelin-Stern. In the context of his current work at Gourmet Restaurant Prezioso in Merano, that recognition points to consistency, precision, and the ability to carry a long professional route into a present kitchen language that stays grounded and exacting.