With an enviable career spanning five decades, three-Michelin star chef Heinz Beck is perhaps best known for his culinary creations at world-class fine dining establishment La Pergola, in Rome. Now known as one of the world’s best restaurants, this is where the German chef began to build his stellar reputation, and where his passion for Italian cuisine was nurtured and flourished.
Fast-forward 20 years and Beck has become a world-renowned master chef. Taking to the international stage with vigour and passion, he has opened restaurants everywhere from London to Dubai, collecting a string of high-profile awards along the way. Here, we sit down with Heinz to better understand the man behind the stove.
What is your earliest culinary memory and what is your favourite ingredient to cook with?
Growing up, I always wanted to be a painter but my father wanted me to study economics. My first job was at a very traditional Bavarian restaurant in Germany. It was here that I decided to pursue cooking as a career; it was something that allowed me to follow my creative instinct.
Living in Germany, chocolate was everywhere, and I ate a lot of it! Today, I consider it to be a very useful ingredient in everything from basic to gourmet gastronomy.
What inspires you about Italian food?
As a young cook, I was always impressed with Italian cuisine. Its incredible flavour, texture and variety inspired me to experiment with different ingredients. The one that continues to be a fundamental element of all menus around the world is the ingredient that underpins it all: pasta.
Talking ingredients, what is your most versatile?
The most interesting and inspirational ingredient in my kitchen would be artichoke. I learnt to appreciate the different forms in which it can be prepared and eaten. Discovering its different features is really incredible.
With restaurants across the world, where would you consider your favourite foodie destination?
I have an appreciation for every type of cuisine around the world. With strong links to Italy – and with a Sicilian mother-in-law who prepares delicious and authentic dishes – the Italian influence is clear in both my professional and personal life. This is certainly reflected in my newest menu at Social by Heinz Beck in Dubai.
Social at the Waldorf Astoria Dubai Palm Jumeirah is your first restaurant in Dubai – what inspired this move to the Middle East?
I was inspired by my own curiosity. While I had travelled through this part of the world, I had never experienced it professionally. Now I am here at Social by Heinz Beck, to present my cooking philosophy in this exciting and vibrant market.
Travel is undoubtedly an integral part of your life – if you could offer your best travel tip to our readers, what would it be?
When travelling the world, make sure you try local delicacies, tasty traditional dishes and fine wines. This is what inspired me to become a chef. With so many cultures and cuisines in the world, a journey without trying new foods is a journey wasted.
Where in the world was the best meal you’ve ever tasted?
In August 2013, I was in Sicily visiting friends and family. One evening, we ate on the beach of Mondello, surrounding a bonfire. The meal was fantastic!
Tell us about your most unusual food experience.
Some time back, I visited the Shanghai Expo and chose to enjoy some locally prepared insects. While it is not to my usual taste, the experience was memorable, to say the least.
What is a typical day in the life of Heinz Beck?
Every day is different for me, and every day is exciting. I have a lot of great new ventures, including the newest addition to my restaurant portfolio in Dubai, so days and weeks fly by. My favourite time is when I am in the kitchen, cooking with my team. There is never a dull day in the life of a chef.
What does the future hold?
Well, I am enjoying having a presence in the Middle East. Moving forward, I am interested in learning more about food safety to understand how it can play an even greater role in my restaurants around the world.
