Egon Heiss

Today Egon Heiss works within a kitchen that carries both a MICHELIN Star and a MICHELIN Green Star, and the food reflects that same discipline: ancestral recipes from the region, kept active rather than frozen in place, and shaped by the season and by ingredients gathered close at hand. Garden harvests give the plates immediate force, while the final line of the work stays sharp: “The highest art is to leave out the unessential.”

The kitchen path behind that style runs through a sequence of houses that trained timing, consistency, and pressure management early. Egon Heiss began as koch in ausbildung at Hotel Meranerhof in Meran, then moved through La Perla in Corvara, Rosa Alpina in unbekannt, and unbekannt in Palm Beach, New York City, and Sardinien. Each stop added another working register to the same trade: service rhythm, precision, and the discipline of repetition.

Technique was then refined under named kitchens that demand exact execution. Egon Heiss worked under Marco Pierre White in London, at Ostroff in Prag, bei Anton Mosimann in London, and unter Gordon Ramsay in London. Those years point to a chef focused on standards as much as style, where timing, control, and clarity matter as much as flavor. The line continued at Hotel Castel in Dorf Tirol, where the work deepened further.

Leadership followed: first as Head Chef at Parkhotel Laurin in Bozen, then in Kulinarische Leitung at Hotel Bad Schörgau in Sarntal. Since 2019, Egon Heiss has been Head Chef of Relais & Châteaux Castel Fragsburg, a role that places the kitchen inside a setting where landscape and heritage stay in view. At Gourmet Restaurant Prezioso, that experience reads as a pared-back, grounded approach—regional memory, garden produce, and a refusal of excess working in the same direction.

What gives the cooking its shape is subtraction. The plates are composed, not crowded; each element has to earn its place. That is the same logic that runs through the quoted line: leaving out the unessential is not a reduction of ambition, but a way of making intent legible.