Heinz Beck

Chef

One of the most acclaimed chefs in the world and always passionate about healthy cooking with so much to achieve, in parallel with his unstoppable culinary career, Heinz Beck specializes in Naturopathy, having obtained an advanced degree with a thesis entitled Natural Bio Energies (2018 Popular University of Arezzo).

Of German origins, but having lived half of his life in Italy, he met Teresa Maltese, a Sicilian, who first became his wife, and then also his business partner (with the birth of the Beck & Maltese Consulting Company). For over twenty years, he has been engaged in the development of recipes specifically designed for improving the state of health, even before the emergence of the aesthetic or gustatory movement, resulting in his writing, among his other editorial works, a couple of manuals of a specifically scientific (almost “doctor-like”) nature: Hypertension & Nutrition (2010) and Feeding the Heart (2018).

As an entrepreneur and “guide” for hundreds of young chefs, he has always taught not only the role of the kitchen within a profiled territorial or socio-economic context (through his “method” of rationalization and optimization of human and factorial resources) but also the dual responsibility of a contemporary chef.

That is, on the one hand, a model to preserve cultural and traditional values ​​(as in the case of the Mediterranean Diet), and, on the other, to become a project head of a business enterprise providing economic value. He has received countless awards and prizes, and is one of the few chefs in the world to boast having gained the experience of 3 Michelin Stars (La Pergola Waldorf Astoria Rome). He has also achieved top ratings in all other authoritative guides in the sector.

A cryptic character with a Teutonic rigor mixed with humor, he is an individual with great personality and feeling.