‘In es:senz there is a story behind every dish, recounted wonderfully on your plate
. It starts with our close connection to
producers from the region – and mutual exchange with regard to which product
we choose and work with responsibly. I am very thankful to
put my own stamp on each dish and am delighted to
create culinary gems from Chiemgau’s unique pleasure-filled experiences.’
Our Head Chef Edip Sigl
A star chef who lives and loves the Chiemgau.
Since 2021 Edip dedicates himself with a lot of ingenuity and passion for detail to his task as chef in our 2-star gourmet restaurant es:senz. 9 months after opening es:senz, Edip and his team were pleased to receive the 2-star award from the Guide Michelin. Getting the best out of every component of a dish is one of his particular strengths. Supplemented with fine refined sauces & essences, Edip Sigl and his team conjure up exciting dishes such as Chiemsee venison on tomato kombucha or saddle of venison from the local hunter on raisin sauce. "Chiemgau pur" and "Chiemgau goes around the world" - the names of the two menus already give an idea that the region is the focus of Edip Sigl's cuisine. He knows how to bring the Chiemgau onto the plate in a modern and creative way. Feel free to drop by - we look forward to seeing you.
Since 2021 Edip dedicates himself with a lot of ingenuity and passion for detail to his task as chef in our 2-star gourmet restaurant es:senz. 9 months after opening es:senz, Edip and his team were pleased to receive the 2-star award from the Guide Michelin. Getting the best out of every component of a dish is one of his particular strengths. Supplemented with fine refined sauces & essences, Edip Sigl and his team conjure up exciting dishes such as Chiemsee venison on tomato kombucha or saddle of venison from the local hunter on raisin sauce. "Chiemgau pur" and "Chiemgau goes around the world" - the names of the two menus already give an idea that the region is the focus of Edip Sigl's cuisine. He knows how to bring the Chiemgau onto the plate in a modern and creative way. Feel free to drop by - we look forward to seeing you.
Edip Sigl
Edip Sigl - Executive Chef
If there is one feature that runs like a common thread through Edip Sigl’s career, it is his work in the best restaurants in the country. All the points in his career path have been in star-awarded restaurants – including the Gut Lärchenhof in Pulheim, Hugos in Berlin and Residenz Heinz Winkler in Aschau. His cooking style was lastingly forged from his travels across the globe in 2012, from which Edip gained countless insights and culinary inspirations. After that he worked in Restaurant Les Deux in Munich, where in 2019 he was promoted to Head Chef, achieving two Michelin stars.
es:senz Team
Edip Sigl had already worked with the majority of his team before coming to es:senz. They know one another, are in harmony with one another and know that they can rely on one another. This is how perfect team work comes about, with every individual playing a part, placing each individual component of every dish on your plate, at just the right time.
v.li. Manuel Tröger (Demi Chef de Partie) | Moritz Meyer (Chef de Partie) | Johannes Hell (Junior Souschef) | Edip Sigl (Küchenchef) | Felix Putzier (Souschef) | Korbinian Willibald (Commis de Cuisine) | Desiree Nieder (Chef Patisserie)
es:senz Service team
A strong team of chefs needs a strong service team. The team, managed by Simon Adam, ensure a relaxed gourmet evening in es:senz, with their easy-going, yet premium skills.
from left:
Zabi Osmani - Demi Chef de Rang
Marco Orjolt - Apprentice
Fiona Bilek - Apprentice
Luigi Peechia - Chef de Rang
Moritz Koschel - Chef de Rang
Simon Adam - Restaurant Manager
Jipke Schotanus - Commis de Rang
Magdalena Meyer - Chef de Rang
Luisa Siebert - Apprentice
Alexandra Häußler - Apprentice
Pauline Lechner - Dual student
Simon Adam - Restaurant Manager
Some 20 years ago his career began as a trainee in Gourmetrestaurant Königshof in Munich. As Restaurant Manager and host he was there at the start of the re-design phase in 2019 of this wonderfully traditional restaurant. After brief stops in Bachmair Weissach and the Allianz Arena he found his new professional home in our restaurant, es:senz. Here is able to combine his flair for realising guests’ wishes with his passion to realise a perfect interplay of good food and exquisite wines. With his qualities as a host and as a leader, he, together with Edip Sigl and the entire es:senz team provide unforgettable pleasure-filled moments.
Iiro Lutter - Sommelier
This Finnish man, born in the Palatinate region, is in charge of the wine list both in the new gourmet restaurant ES:SENZ, and also for the numerous other outlets in the hotel, including the restaurant Weißer Hirsch, Hubertushütte, the snugs, the Kaminbar and Seehütte10 at the resort's own golf course. In the evening, Iiro Lutter can be found in gourmet restaurant ES:SENZ to provide bespoke advice.
With attention to detail