Ulrich Heimann

Chef Ulrich Heimann's culinary philosophy is deeply rooted in the concept of "pure alpine lifestyle," a direct reflection of the pristine mountain environment surrounding Kempinski Hotel Berchtesgaden. His core ethos centers on emphasizing the authentic, natural flavor of products, striving for a cuisine that is impressively pure and simple, yet profoundly sophisticated. He believes that the entire dining experience should revolve solely around the food, with complete concentration dedicated to the dishes, minimizing external distractions. This philosophy is intrinsically linked to his passion for the outdoors. Chef Heimann draws significant inspiration from his mountain excursions, incorporating edible wild herbs, mushrooms, and sweet berries he discovers during his walks into his creations. Ingredient sourcing is paramount, with a strong commitment to seasonality and local provenance. He personally knows and selects all suppliers, ensuring that all meat, dairy, and fish are sourced locally whenever possible, maintaining an intimate connection to the origin of his ingredients. His vision is one of continuous evolution within established principles. While committed to his distinctive personal style and touch in every dish, he remains dedicated to staying curious and open to new developments in the culinary world. Heimann aims to continuously perfect his craft, enhance his creations with new knowledge, and with his team at PUR, consistently set new standards in top-tier cuisine, promising guests special and memorable culinary experiences rooted in the integrity of ingredients and meticulous technique. Chef Heimann's technical mastery is characterized by a modern European culinary style infused with subtle regional Bavarian influences. He employs a "puristic and handcrafted cooking style," focusing on extracting and intensifying the inherent flavors of ingredients rather than relying heavily on spices. His team utilizes a repertoire of sophisticated techniques, including juicing vegetables, stewing them sous vide or in their own juices, and crafting aromatic, clear stocks, broths, and sauces to enhance natural profiles. His approach to flavor pairing is exemplified by dishes such as "Pigeon breast, onion and foie gras," where the sweetness of pigeon is harmoniously complemented by mild Roscoff onion and creamy foie gras, showcasing his ability to create profound flavors through intelligent combinations. Plating and presentation reflect the restaurant's "PUR" concept: a serene, elegant, and subtle design with calm colors and understated lighting ensures that the dishes themselves are the undisputed stars. Guests experience a minimalist table setting that evolves course by course, directing full attention to the culinary journey. Among his legendary signature dishes are the sophisticated "Ceviche of Bavarian shrimp," "Char in buttermilk," "Slow-cooked and marinated pork belly," and "Two ways of Wagyu with elderberry." A particularly noteworthy creation, presented as a recipe, is the "Saibling-Blumenkohl-Buttermilch-Brunnenkresse" (Char-Cauliflower-Buttermilk-Watercress), which embodies his purist style, regional focus, and innovative lightness, delivering pure, unadulterated, and surprisingly delicious flavors.

Career

• Chef (Early Career Foundation) at Black Forest Region, Black Forest
• Chef at Prinz Frederik Room, Hamburg
• Executive Chef at Le Ciel (now PUR), Berchtesgaden