Heiko Lacher

Chef Heiko Lacher's culinary philosophy at ANIMA is deeply rooted in the concept that "only taste matters." His approach to "casual fine dining" is passionately driven, centered around the guest, the flavors, and the overall experience from ingredient selection to plate presentation. He aims for clean, aromatic cuisine, inspired by nature, travel journeys, and discerning palates, all presented in a minimalistic style designed to deliver maximum taste on each plate. Lacher rigorously selects "only the best products" for his kitchen, transforming them into culinary art. While committed to regionality and the expectation of local herbs from his community, he embraces a broader, more global cuisine thanks to international recognition and a changing guest demographic. This is exemplified by his integration of ingredients like Koppert Cress, which adds new dimensions and nuances to his dishes. His cooking is guided by the art of reduction, emphasizing creativity and the quality of his suppliers. A notable aspect of Lacher's philosophy is his preference for acidity across all his dishes, including desserts, where he meticulously seeks the right taste profiles and uses cresses as a seasoning to add exciting, surprising results. His motto "Weltoffen – Naturbezogen" ("Open to the world – rooted in nature") perfectly encapsulates his dynamic approach, balancing local expectations with an expansive culinary curiosity, constantly seeking to evolve his signature while maintaining his core identity. Chef Heiko Lacher's technical mastery is evident in his precision-driven, minimalist approach, where every element on the plate is designed for "maximum taste." He champions the "art of reduction," refining flavors to their essence to highlight premium ingredients. A distinctive feature of his style is the pervasive use of acidic notes throughout his menu, even in pâtisserie and desserts, where he innovatively employs cresses as a seasoning for surprising results. His cuisine is "Weltoffen – Naturbezogen" ("Open to the world – rooted in nature"), blending regional ingredients with global influences. The open kitchen layout at ANIMA underscores a philosophy of transparency and interaction with guests, while his ambitious, creative set menu "Mit Leib und Seele" (With Heart and Soul) demonstrates his ability to craft complex, harmonious multi-course experiences, even as a dedicated solo artist in the kitchen. His legendary signature dishes include: * Vinyard peach, riesling, hazelnut and Syrha Leaves * Rubinette apple, yeast, honey and Citra Leaves * Beetroot, Cherries, Yka Leaves and Salted Almond * Saddle of local grass-fed lamb, roasted until perfectly pink, accompanied by a hot and spicy chipotle lamb jus, smooth sheep's milk polenta, and a delicate scoop of chopped vintage sardine with preserved lemon and garlic.

Career

• Küchenchef Inhaber at Restaurant Anima, Tuttlingen
• Chef de Partie at Opus V, Mannheim
• Chef De Partie at Villa Hammerschmiede, Kleinsteinbach
• Demi chef de partie at Waldhotel Sonnora, Dreis
• Demi chef gardemanger at Gourmetrestaurant Bernhard Diers, Stuttgart
• Commis de cuisine at Zirbelstube Stuttgart, Stuttgart