Edip Sigl

CV and info

Birthday

1985 in Hatay, TUR

Training

2002 - 2005: Restaurant Gut Lärchenhof, Pulheim–Stommeln (18 points Gault Millau, 1 star Michelin)

2005: Restaurant Gut Lärchenhof, Pulheim-Stommeln, Commis de Cuisine (18 Gault Millau points, 1 Michelin star)
2005–2006: Restaurant Hugos, Berlin, Commis de Cuisine and Demi Chef de Partie (18 Gault Millau points, 1 Michelin star)
2007: Residenz Heinz Winkler, Aschau im Chiemgau, Chef de Partie (19 Gault Millau points, 3 Michelin stars)
2008–2010: Restaurant Amador, Langen, Chef de Partie (17 Gault Millau points, 3 Michelin stars)
2010–2011: Restaurant Amesa, Mannheim, Sous Chef (17 Gault Millau points, 1 Michelin star)
2011: Restaurant Biancalani, Frankfurt am Main, Sous Chef (15 Gault Millau points)
2012–2013: World trip
2013–2020: Les Deux, Munich, Head Chef
2021: Restaurant ES:SENZ, Das Achental Resort, Grassau (Chef de cuisine)

Philosophy

Don't stay stuck in a rut—be creative! Also, keep enjoying cooking and share that joy with others. Always do your best in everything you do, and stay true to yourself!

Awards

2014: * Michelin Guide (one star)
2020: ** Michelin Guide (two stars)
2020: Newcomer of the Year, The Great Restaurant & Hotel Guide
2021: Rising Star of the Year, The Great Restaurant & Hotel Guide
2022: ** Michelin Guide (two stars for ES:SENZ)
2024: *** Michelin Guide (three stars for ES:SENZ)
Since 2019: Rolling Pin 100 Best Chefs Germany

Special aspects

Amador, Langen: “This is where I honed my skills in terms of precision and finesse. I also gained a wealth of knowledge about new culinary techniques here.”
Heinz Winkler, Aschau: “This is where I met Fabrice & Katrin Kieffer and Johann Rappenglück. I was also able to deepen my understanding of the fundamentals of classic cuisine here.”

Culinary style (cooking/ wine choices)

Modern, with French and Asian influences. A meal is as much a feast for the eyes as it is for the palate, but eating should be enjoyable and not too complicated for the guest.