Egon Heiss, Chef de Cuisine at Castel Fragsburg and the award winning Gourmet Restaurant Prezioso, is convinced that “if you’ve seen and experienced everything there is to see and do, you return to the perfection of the simple things in life.”
Although his personal library is packed with cook books, more than 3,000 to be precise, he has focused his research on recipes handed down from one generation to the next by speaking to the elderly who still have the knowledge of those recipes. The father of three, who never wanted to be anything other than a chef, tells lovingly how “my grandparents explain to me how they grab a ‘pinch’ of this and a ‘dash’ of that. This is what intuitive cooking means. His childhood dream of becoming a chef was never about collecting stars and toques but to cook and eat together.
Articles by Egon Heiss:» Mountain Artichoke Mousse & Wild Herbs
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