Ulrich Heimann: 20 years of award-winning cuisine

Berchtesgaden. Ulrich Heimann is a permanent fixture in top German gastronomy. Born in the Black Forest, the Executive Chef has been shaping the culinary landscape on the Obersalzberg for 20 years - ten of those years at the Kempinski Hotel Berchtesgaden and five at the gourmet restaurant PUR. His path took him to the top: he cooked up his first Michelin star in 1995, followed by his second in 2024. Numerous awards - including the ahgz Sterne Award, the honour of Top Chef Germany by Rolling Pin and, most recently, the Bavarian Lion from Tourism Minister Michaela Kaniber - recognise his exceptional skills.

"A summiteer who finds his freedom in his creativity"

Ulrich Heimann was never alone on this journey. Companions, mentors and friends remember their shared experiences with him - and his tireless passion for the art of cookery.
Michelin-starred chef and entrepreneur Karlheinz Hauser, with whom Heimann worked at Süllberg in Hamburg from 2002 to 2004, likes to talk about their time together: "I would like to congratulate Ulrich Heimann on his 20th anniversary and have the greatest respect for this great achievement. Even back then at Süllberg, when we cooked up our first star together, I was full of admiration. His hard work and ambition, but above all his down-to-earth attitude, have always impressed me. Now he deserves two Michelin stars - the crowning glory of his great success. But he not only has his heart in the right place as a chef, but also as a person."
Clemens Rambichler, 3-star chef at Restaurant Sonnora, was Heimann's apprentice at Obersalzberg from 2006 to 2009: "Uli is a role model for us all. His deep connection to nature and his culinary precision are unique. I still remember our tour up the Hoher Göll - a summit assault in the morning, top performance at the cooker in the evening. I am proud to have accompanied him along the way."
Christoph Rainer, 2-star chef at Schloss Elmau, values Heimann not only as a colleague, but also as a friend: "I am very lucky to say that we have known each other for more than 20 years. In addition to his outstanding qualities as a chef, he is a very approachable and humorous person who is a pleasure to have at your side. This was certainly one of the decisive factors in turning a very good dialogue between colleagues into an even better friendship."
Eckart Witzigmann, also known as the "Chef of the Century", honours Heimann: "I congratulate Ulrich Heimann wholeheartedly on his 20th anniversary and wish him, his family and his team all the best for the next 10 years and - a few more ..."
For Bavaria's Tourism Minister Michaela Kaniber, Heimann is much more than a top chef - he is an ambassador for the region: "Ulrich Heimann is a visionary and role model. He has been setting standards in the kitchen for two decades. His talent and creativity are reflected in every dish. His ability to transform regional products into exclusive gourmet cuisine is particularly exemplary. Despite his success, he remains deeply rooted in the region - which makes him a valued part of Berchtesgadener Land's gastronomic identity."
Heimann is also drawn to lofty heights away from the kitchen. Thomas Huber, extreme climber and member of the Huberbuam, sees parallels to Heimann's craft:
"Uli has been cooking his way to the top for a long time - perhaps because he's a mountain man at heart. Someone who seeks out the unknown, is not afraid of a challenge and has a sense of humour even in bad weather. A summiteer who finds his freedom in his creativity. Like-minded people recognise each other - and that's how we became close friends. I have often been able to go on a journey with his culinary creations, and yes, you can just taste it: his inspiration comes from the mountains. He cooks like a vertical artist - creatively, courageously, with all his senses. Guided by instinct, he conjures up the flavours of the mountains on your plate."

After 20 years at Obersalzberg, Ulrich Heimann remains true to his philosophy: top quality, creative development and a close connection to the region. But his journey to the top is not over yet - he continues to work on his vision with tireless passion and a spirit of innovation. With his team at PUR, he wants to continue to set standards in top-class cuisine in the future - and offer his guests special culinary experiences.