i. Biography
Steffan Heerdt’s career sits inside hotel dining’s exacting middle ground: repetition, standards, and the ability to keep a room moving without losing control of the plate. The work runs through a sequence of Park Hyatt kitchens, with New York Grill & Bar in Tokyo now framing the most recent chapter of a route built on consistency, measured progression, and a steady read on international service.
The Path
Apprenticeship at Crowne Plaza Hotel is where the fundamentals of kitchen work are learned as procedure, not theory: timing, repetition, stamina, and the discipline that service demands. From there, Steffan Heerdt moved into Head Chef roles at Park Hyatt Hamburg (2003–2006), Parkhuus, Park Hyatt Zurich (2006–2014), and Cornerstone, Park Hyatt Seoul (2014–2016), tracing a career through hotel restaurants where the brief is constant control across different cities and dining rooms. The long run at Parkhuus, Park Hyatt Zurich (2006–2014) points to a kitchen that required both continuity and adjustment. Eight years in one post is where daily execution and menu development have to hold together; at Cornerstone, Park Hyatt Seoul (2014–2016), that same working method moved into another market, another rhythm of service, and another set of expectations. Since 2016, New York Grill & Bar, Park Hyatt Tokyo has been the base. In Tokyo, the role places Steffan Heerdt inside one of the city’s best-known hotel dining rooms, where the line between precision and pace matters as much as the menu itself.
The Work Today
Seasonality, flavor, and texture define the way Steffan Heerdt talks about cooking at New York Grill & Bar in Tokyo. The framework is plain, but the priorities are clear: ingredients first, balance second, and service built around the conditions of the moment. “As seasons change, menus evolve.” That approach treats the menu as a working document rather than a fixed statement. Heerdt also says, “I will be seeking inspiration from the beautiful selection of the seasonal produce that is available at the time and incorporate them into my dishes with New York Grill flair.” The line ties produce-driven cooking to the identity of the restaurant, with the kitchen’s style carried through the ingredient choice rather than layered on top of it.
In Their Words “I will be seeking inspiration from the beautiful selection of the seasonal produce that is available at the time and incorporate them into my dishes with New York Grill flair.” “Cooking for me is all about seasonality, flavor and texture.”
Acclaim
The record is defined by Chef de Cuisine roles at Parkhuus in Zurich, Cornerstone in Seoul, and New York Grill & Bar in Tokyo.
Profile updated July 2026
FAQ
Asked of Steffan
What is Steffan Heerdt's current role?
As of 2026, Steffan Heerdt is Chef de Cuisine.
Where did Steffan Heerdt work before?
Steffan Heerdt's earlier career included Crowne Plaza Hotel, Park Hyatt Hamburg, and Parkhuus, Park Hyatt Zurich.
