Chef Philipp Heid

Philipp Heid has been head chef at the "Speiserei im Maier" in Fischbach on the western outskirts of Friedrichshafen since March 2023. Until recently, he was the creative head of the renowned PRISMA restaurant at the Parkhotel Vitznau on Lake Lucerne. There he developed a distinctive style that also focuses on vegetarian preparation. In 2018, he received the first star in the Swiss Guide Michelin for this and later 16 points in the Gault Millau.

New kitchen concept of the "Speiserei im Maier"

In the "Speiserei im Maier" he brings a modern, casual cuisine to the table. Together we are concerned with lightness without over-staging and at the same time with a genuine value proposition: Our ultimate goal is that our guests can always eat very well with us and have a relaxed time. Together we continue to develop our kitchen concept, which on the one hand moves around Lake Constance with regional and seasonal cuisine and on the other hand extends to the cultural region of the Alps - with a focus on products worthy of protection from artisanal production - in keeping with the Ark principle "eat what you want to save".

Philipp Heid is looking forward to his return to Lake Constance, where he has already worked for several years with Dirk Hoberg at the Ophelia restaurant. He has good memories of his time in Constance, because Lake Constance is simply beautiful. "And with Hotel Maier, I have found a business that is courageous, eager to experiment and committed - I am very much looking forward to working with them," says Philipp Heid ahead of his start.

Stations of Philipp Heid as a chef

The 36-year-old learned at the Hotel Traube Tonbach in Baiersbronn and then worked there as a commis de cuisine. Further stations were the gourmet restaurant Ophelia by the star chef Dirk Hoberg in Constance and the three-star Victor's Gourmet Restaurant Schloss Berg at Christian Bau. From 2017 to February 2023, he stood at the stove in the PRISMA restaurant in Vitznau.