Portrait of Philipp Heid
i. Biography
Philipp Heid has been Head Chef and Culinary Director of Pinus im Seegut in Friedrichshafen since May. His menu uses a modern sharing concept built around light, modern dishes arranged by flavor profile rather than traditional course progression; sharing is encouraged, not mandatory.
The Sunday email
Read about chefs like Philipp Heid in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
At a Glance - Previously, he was Head Chef at Die Speiserei im Maier in Friedrichshafen. - He also worked as creative Head Chef at PRISMA in Vitznau. - There, his cooking centered on innovative fusion cuisine combining Asian inspiration with Western techniques.
Signature
Philipp's signature dishes include A Michelin Star Dumpling, Küssnachter Cheese with Umeboshi, Beef Cheeks, and Yuzu and Black Truffle.
FAQ
Asked of Philipp
What is Philipp Heid's current role?
As of 2026, Philipp Heid is Head Chef and culinary Director.
What is Philipp Heid known for?
Modern sharing concept with light, modern dishes; the menu is arranged by flavor profiles rather than a traditional course progression, and sharing is encouraged but not mandatory.
The Sunday email
Read about chefs like Philipp Heid in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.