Stefan Heilemann learned the culinary craft at one of Germany's best fine-dining establishments: the Traube Tonbach. And he stayed there beyond his apprenticeship to further refine and perfect his skills.
For almost ten years, he worked in both the Köhlerstube and the three-Michelin-starred Schwarzwaldstube under the tutelage of legendary chef Harald Wohlfahrt, working his way up to Chef Tournant. In search of new inspiration, he moved to Ascona, where he found another mentor in Rolf Fliegauf, whose avant-garde approach would significantly shape Heilemann's style. After several years as sous chef at Restaurant Ecco Ascona, the native Swabian received an offer in 2015 to head the kitchen at the new sister restaurant Ecco Zurich, thus having the opportunity to bring his very own style to the plate. The Guide Michelin was thrilled and awarded Heilemann's creations with two stars.
With the outbreak of the Corona pandemic, the Hotel Atlantis in Zurich, and thus the Ecco restaurant located there, closed down. While this door closed, another one opened at the same time: The luxurious hideaway Widder Hotel hired Stefan Heilemann for its gourmet restaurant – and with him the entire Ecco brigade. The star chef agreed and took over the management of the Widder Restaurant in the heart of Zurich in May 2020. The perfectly coordinated team quickly built on old successes and already in November
of the same year, they celebrated sensational two Michelin stars. At the same time, Gault&Millau completed the exceptional talent's success story by naming him Swiss Chef of the Year 2021.
Stefan Heilemann
Widder
2 Michelin Sterne
Stefan Heilemann's cooking style is built on three pillars: craftsmanship, product quality, and a willingness to experiment, combining classic French cuisine with exotic flavors: "Our dishes are based on a great product, a good sauce, all in the tradition of French cuisine – and at the same time an international twist, elements from Asia or South America, which provide freshness and lightness with acidity or spiciness." His creations are meant to be fun and follow no rules. The highest priority is respect for the product, whether animal or plant-based. With a passion for perfection and the courage to provoke, multi-layered flavors are showcased. The adopted Swiss chef loves playing with acidity in his dishes – a tightrope walk that he masters with ease like no other.
Stefan Heilemann's culinary signature reflects the high art of classical cooking that he learned from his mentors. At the same time, it is inspired by the exoticism of his numerous trips abroad, especially to Thailand. In July 2023, the Michelin-starred chef will bring some of his highlights from Zurich to Restaurant Ikarus in Salzburg. Despite all the perfection, one thing always remains central: carefree enjoyment.
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