Born in Germany in 1963, Heinz Beck’s professional career began after obtaining his formal “chef qualification” from the Professional School in Passau, Bavaria. Working in some of Europe’s finest kitchens, including the 3-Michelin starred Tantris in Munich, Beck quickly gained experience and confidence. In 1991, he accepted the position of Sous Chef, joining the team at Residenz Heinz Winkler in Aschau, where he contributed to the opening of the restaurant (2 Michelin stars). After a brief period in Berlin organising prestigious events at the Presidential headquarters, Beck moved to Rome in 1994 to begin working at La Pergola Restaurant in the Hotel Cavalieri. Over the following 10 years industry awards and accolades flooded in, including 3 Michelin stars, and he soon reached the position of Executive Chef. In 2000 he received the “Golden Medal of the Artists Foyer” from La Sapienza University in Rome, the first time it was awarded to a chef in 30 years, and in 2002, his prize-winning book “Beck Heinz” was published. In 2009 his latest restaurant venture, Apsley’s, opened at the Lanesborough Hotel in London, gaining its first Michelin star in 2010. Heinz Beck’s cuisine is considered a blend of his early training in German discipline with one of the most sensitive and innovative interpretations of the nuances of Italian cuisine.