What began as an idea has long since become a culinary tradition: Edip Sigl welcomes colleagues who have shaped their discipline - with their own signature style, the courage to reduce and a deep connection to the product.
Previous guests have included Andreas Caminada, Jan Hartwig, Benjamin Chmura, Sven Elverfeld, Juan Amador, Silvio Nickol, Timo Fritsche and Christian Bau.
Each of these evenings was a dialog at eye level. Two kitchens, two philosophies, one common goal: to give guests something that will stay with them.
What unites all these encounters is their attitude: uncompromising quality, inspired cooperation and open to surprises. For one evening, worlds merge and turn es:senz into a stage for great cuisine in the best sense of the word.
A special evening at Resort Das Achental and throughout Chiemgau: at the 4 Hands Dinner in the es:senz gourmet restaurant, two 3-star chefs, Edip Sigl and Andreas Caminada, stood together at the stove and created a phenomenal 9-course menu.
For three years now, Edip Sigl has been inviting renowned top chefs to es:senz to present guests with exclusive culinary fireworks. With Andreas Caminada, the multi-award-winning top chef from Switzerland, another culinary visionary has now met Sigl. Both are united by a passion for perfection, product quality and exceptional flavor compositions.
Andreas Caminada realized his dream of creating an overall experience that goes far beyond just cooking at Schloss Schauenstein in Fürstenau at a young age. Today, the establishment has been awarded three Michelin stars and one Green Michelin star. Caminada's culinary universe is complemented by the Casa Caminada restaurant, the vegetable garden, the vegetarian restaurant Oz and the sharing concepts IGNIV by Andreas Caminada.
"I am impressed by the attention to detail with which Uschi and Dieter Müller have created a very special atmosphere at the Resort Das Achental and in the es:senz restaurant, which makes every stay and every gourmet evening an experience," said Andreas Caminada.
At the end, Edip Sigl and Andreas Caminada toasted this special evening together with the hosts Uschi and Dieter Müller.
Edip Sigl thanked the entire team for the successful collaboration and promised: "Our journey continues. We will continue the 4 Hands Dinner Edition next year."
Jan Hartwig began his career in 2000 with his training as a chef at Restaurant Dannenfeld (one Michelin star) in Braunschweig. In 2003, he worked at "Pomp Duck and Circumstance" in Berlin before moving to the two-star restaurant Kastell in Wernberg-Köblitz in 2005 under the direction of Christian Jürgens. In 2006, he moved to the two-star restaurant Gästehaus Klaus Erfort in Saarbrücken. One year later, Hartwig worked under the direction of Sven Elverfeld at the two-star restaurant Aqua in Wolfsburg, where he supported the kitchen team as sous chef from 2009 to 2014, earning three Michelin stars in 2009. In May 2014, Jan Hartwig took up his first position as head chef at the Atelier restaurant in Munich's Hotel Bayerischer Hof. By 2015, Jan had already earned two Michelin stars and from 2017 until Hartwig's departure in 2021, Atelier even held three stars.
Just five months after opening his first own restaurant JAN in 2022 in Munich's Kunstareal, Hartwig achieved three Michelin stars at his first attempt on April 4, 2023.
Benjamin Chmura has been head chef at the legendary Munich gourmet restaurant Tantris since October 2021. Benjamin Chmura has worked at the Troisgros restaurant (three Michelin stars) in Roanne, France, since 2017. He was appointed head chef there in 2019. Since October 2021, the Canadian-born chef has been in charge of the kitchen at Tantris in Munich. Chef Benjamin Chmura was awarded two Michelin stars at Tantris back in March 2022. Together with our 2-star chef Edip Sigl, the successful duo treated our guests to an evening of culinary delights in a perfect combination.
The popular gourmet series continued with Sven Elverfeld on Monday, May 8, 2023. Elverfeld's career really took off at the Ritz-Carlton in 1998. Before opening the Aqua restaurant at The Ritz-Carlton Wolfsburg, Elverfeld managed the gourmet restaurant La Baie at The Ritz-Carlton in Dubai. Aqua was awarded its first star by the Michelin Guide in 2002, its second in 2006 and has held three Michelin stars since 2009. Aqua is now one of the ten best trendy restaurants in Germany and Sven Elverfeld is one of the best chefs in the country. The culinary fireworks delighted the guests on this unique evening, during which four hands and five stars presented magnificent compositions on the plates.
Bavaria's only 3-star chef, Christian Jürgens, stood at the stove together with 2-star chef Edip Sigl for the first time as part of the 4 Hands Dinner Edition. Christian Jürgens has been working at the Althoff Seehotel Überfahrt on Lake Tegernsee since 2008 and the Überfahrt - Christian Jürgens restaurant has been awarded the highest rating of 3 stars in the Michelin Guide since 2013. Despite their different styles, Christian Jürgens and Edip Sigl have a lot in common: Both bring their menus to the plate with great attention to detail, perfection as well as passion and focus on regional products. See a report from the rfo HERE .
Silvio Nickol cites passion, work and luck as the three cornerstones of his career. He has been running the two-star award-winning "Silvio Nickol Gourmetrestaurant" at Palais Coburg in Vienna since 2011. "My cuisine is characterized by elaborate, well thought-out dishes that are implemented creatively and with perfect craftsmanship," says Nickol, describing his signature style. Nickol and Sigl got to know each other during their time together at Heinz Winkler in Aschau in Chiemgau. Regionalfernsehen Oberbayern accompanied the 4 Hands Dinner with guest chef Silvio Nickol at the Resort Das Achental for one evening.
Convince yourself of the unique atmosphere of this gourmet event in the es:senz HERE.
Christian Bau has been head chef and host at "Victor`s Fine Dining by Christian Bau" in Perl-Nenning, Saarland, which has been awarded three Michelin stars, since 1998. "We offer dishes made from exclusive products of the highest quality, with respect for the seasons and nature - classically grounded, inspired by the Far East and served spectacularly," says the Michelin-starred chef. Bau also added an Asian touch to the menu at es:senz.
"I don't follow trends in my kitchen. My cuisine is like the little black dress - there's nothing to hide," says Juan Amador. The German chef with Spanish roots has been running the three-star restaurant "Amador" in Vienna since 2016. Amador's recipes are based on the classic cuisine of Catalonia, France and the Basque Country. Amador also enchanted the guests at the 4 Hands Dinner in Grassau with this signature style.
In Switzerland, Timo Fritsche has been awarded a star for his vegetarian restaurant "Oz" in Fürstenau. At Oz, guests don't sit at tables, but at the counter, which wraps around the open kitchen like a horseshoe. "What catches my eye on my strolls through the garden is already on the plate a few hours later - staged with a lot of imagination and love," emphasizes Fritsche. He also showed how tasty vegetarian dishes can be at es:senz.
