Interviewed October 2008
Heinz Beck is the chef at the 3 star restaurant in Rome: Pergola.
Q – How long have you been cooking professionally?
Q – Where did you train to cook?
In various restaurants in Germany
Q – How would you describe your style of cooking?
modern with a light and healthy kitchen of Mediterranean flavours
Q – Is there a secret for a successful restaurant?
A professional team ,work and continuous improvements
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
The next dish....
Q – Do you have a favourite ingredient?
Extra-virgin olive oil
Which restaurant do you most enjoy eating at on your night off?
On my night off I prefer to eat at home enjoying the evening with my wife Teresa
What is your most interesting or fun experience from your time in restaurants?
It was drinking all night 15 "famous" bottles with a couple of friends. The youngest wine was 1959....
What would be your “last request” dish?
Sicilian fried rice balls filled with tomato and meat ragout
Is there another chef that you most admire?
Any advice you would give to someone wanting to become a chef?
Tradition is the foundation of the modern kitchen
Any final thoughts you’d like to add?