Exceptional talent Stefan Heilemann awarded by GaultMillau
In mid-November, GaultMillau selected the Chef of the Year 2021. This year, the prestigious award goes to Stefan Heilemann from the Widder Restaurant in the Widder Hotel of the same name. The 38-year-old took over the management of the gastronomic flagship on Zurich's Rennweg in May 2020 and has since left his mark with his unmistakable signature. After the confirmation of the 18 GaultMillau points, he and his team around host Stefano Petta are now delighted about this great recognition.
"Heilemann cooks classically. Heilemann can do Asian, and both at the highest level. A culinary cocktail that inspires us," writes Urs Heller. It is the passion for his craft that drives Stefan Heilemann to constantly reinterpret the culinary world. His virtuoso creations are characterized by the recurring acidity, sometimes gently in the background, sometimes staged as a highlight, and give each dish its unmistakable character. This is complemented by a team that already caused a sensation together in Heilemann's Ecco days at Giardino by Atlantis and shares his passion for perfection. This includes host and sommelier Stefano Petta, who manages like no other to make Heilemann's flavors shine with the best wines. André Siedl also makes an important contribution to the success. As head patissier, he shows that desserts are so much more than sweet farewells.
Now comes the accolade of Chef of the Year 2021 from GaultMillau. The German-born chef joins an exclusive group of top chefs. Heilemann is delighted: "Our start at the Widder Hotel in spring was like coming home thanks to the warm and open welcome. We settled in quickly and were able to hit the ground running right from the start. I am very pleased that this is also perceived in this way from the outside, and I would like to express my sincere thanks for this great honor." Jörg Arnold, General Manager of Zurich's The Living Circle hotels, is also delighted with the latest success at the Widder Hotel: "This strengthens the pole position of the City & Lake Resort's culinary experiences together with the Hotel Alex on Lake Zurich (accessible by boat shuttle service) and the Storchen Zurich, just a few minutes' walk from the Widder Restaurant. The three outstanding young talents in the kitchens of these five-star hotels play an important role in sharpening their positioning in the leisure market." However, Stefan Heilemann, Stefano Petta and the team are not about to rest on their laurels. Despite the adverse circumstances at the moment, they are looking to the future with vigor and a zest for action.
The five-star-superior Hotel Widder in the middle of Zurich's old town is unique in the Swiss luxury hotel industry and attracts guests from all over the world. In an elaborate, ten-year restoration, nine medieval buildings were modified into a unique boutique hotel property under the direction of Swiss architect Tilla Theus. The result is a synthesis of history, art and design. The total of 35 rooms and 14 suites are individually designed and bring the 700-year history of the house to life with surprising details and modern design classics. With a total of four different gastronomy concepts and eight event rooms, the Widder Hotel is also a popular meeting place for the Zurich scene and business community. The Widder Hotel is a member of the "Swiss Deluxe Hotels", the "Leading Hotels of the World" and the "White Line Hotels".
For more information, see: www.widderhotel.com
Picture credits: Widder Hotel
