Heinz Winkler

Friedrichshafener hut

Kaiserschmarren served in a pan with apple sauce, cranberry jam, plum and vanilla

Recipe (PDF-Download)

Restaurant: Residenz Heinz Winkler, Aschau im Chiemgau (Germany)

South Tyrol born Heinz Winkler, founder of Cuisine Vitale, has for more than two decades now been regarded as one of the best chefs in the world. At the age of 31 working as a chef in "Tantris" in 1981, he was at that time the youngest chef in the world to achieve three stars in Guide Michelin. In 1988 the “Club der Chefs der Chefs”, an association of private chefs to royalty and heads of government, named him an honorary member, he was one of the very few independent top chefs to achieve this. For his part, star chef Heinz Winkler breathed new life into the significant ‚Tafernwirtschaft‘ dating from the 14th century, helping it on its way to international renown. At the age of just 31 he achieved a real peak in gastronomy –Winkler was the youngest chef to achieve three stars in Guide Michelin –and he has been awarded them 20-times to date. His activities have contributed to making cheffing an art and a culinary cultural asset and they have built bridges between cultural traditions.

Work experience

  • 1978, with Paul Bocuse
  • 1978 – 1992, Head chef and manager at Tantris restaurant, Munich
  • 1987 – 1992 Consulting in Tristán Mallorca 
  • 1991, Opened his own restaurant and hotel „Residenz Heinz Winkler“


  • Three stars in Guide Michelin- 21 times (1981-1990, 1993-1994, 2000-2008)
  • 19.5 points in Gault Millau - 3 times (1989-1991)
  • 19 points in Gault Millau - 20 times (1997-2015)
  • Three caps in the ‚Varta‘ guide -18 times (2000-2015)