Oliver Heilmeyer
CV and info
Date of birth
06.06.1964
in
Zürich, CH
Training
1982 - 1985: Hotel Sonnenhof, Chef d.c. Mr Butzon, Königstein
CV
1985 - 1986: Restaurant Schwarzwaldstube, Schluchsee
1986 - 1987: Frankfurter Hof, Chef d.c. Mr Stumpf, Frankfurt/Main
1989 - 1990: Nassauer Hof, Chef d.c. Harald Schmitt, Wiesbaden
1990 - 1991: Alte Oper Zauberflöte, Chef d.c. Mr Schiebenes, Frankfurt /Main
since 1997: Hotel Zur Bleiche (chef de cuisine and Gastronomic Director)
since 2005: 3 hats, Gault Millau
1986 - 1987: Frankfurter Hof, Chef d.c. Mr Stumpf, Frankfurt/Main
1989 - 1990: Nassauer Hof, Chef d.c. Harald Schmitt, Wiesbaden
1990 - 1991: Alte Oper Zauberflöte, Chef d.c. Mr Schiebenes, Frankfurt /Main
since 1997: Hotel Zur Bleiche (chef de cuisine and Gastronomic Director)
since 2005: 3 hats, Gault Millau
Philosophy
One of the best ingredients is always curiosity. Being open for what is new is what I think is important in life. As far as the kitchen is concerned I personally think that I must be able to feel how well the food and the drinks agree with each guest.
Member of
Eurotoques
Châine des Rôtisseurs
Châine des Rôtisseurs
Awards
2003 and 2004: Brandenburger Master Chef, Partner for Berlin
2004: Newcomer of the Year, Gault Millau
2004: 2 'suns', Savoir Vivre
2004: rated excellent, Restaurant Hit List
2007: 9 (of 10 possible) points, Marcellino's Restaurant Report
2004: Newcomer of the Year, Gault Millau
2004: 2 'suns', Savoir Vivre
2004: rated excellent, Restaurant Hit List
2007: 9 (of 10 possible) points, Marcellino's Restaurant Report
Plans
Happy and satisfied guests who like to keep coming back and who I can continue to surprise. And if one of them should be a restaurant critic then that makes me happy too.
