Our Head Chef Edip Sigl

Our Executive Chef Edip Sigl drives by the Thalhamer Mühle fish farm in Amerang almost every day on his way to work himself to pick up fresh and regional products for the 3-star gourmet restaurant es:senz in our resort, but also for our other culinary outlets. The Thalhamer Mühle is known for breeding endangered fish species and its complete in-house production. There is no buying in or trade here. Edip Sigl: "Owner Florian Persch knows exactly what I need. I am enthusiastic about the species-appropriate husbandry of the fish. They grow up in natural ponds and are provided with special food. Florian Persch and I have a close partnership, which I appreciate very much."

Master beekeeper Stephan Walter from Rimsting has made his passion his profession with his master business for the finest bee products - just like our 3-star chef Edip Sigl. Both men live and work where other people go on vacation: in the beautiful Chiemgau region. "The honey of Stephan Walter is for me a particularly noble product that gives my dishes the special nuance. Whether blossoms, forest, spruce, cream or comb honey - the taste is phenomenal," Edip Sigl tells us and is pleased that the experienced beekeeper also passes on his knowledge and incredible know-how to the hotel guests during bee walks.

The Bad Endorf nursery Jolling is a producer-consumer cooperative in which people have come together who want to shape new ways of regional business together. Our star chef Edip Sigl also went new ways with his concept "Chiemgau Pur.", which is reflected in his menus. Seasonality and regionality give Sigl his menu and are also the focus of the work in the nursery Jolling. "Cooking is daily manual labor - just like what the people at the Jolling nursery practice every day. They sow, harvest and pick with a lot of love for the product, emphasizing organic farming and being as gentle as possible with the soil. That and the phenomenal products that come out of it impress me very much," says Edip Sigl.

"Food is a matter of trust. Especially this trusting relationship with the organic farm Sepp`n Bauer in Bernau with its own farm store is a great gift for me as a chef as well as for our entire resort Das Achental," emphasizes Edip Sigl, Executive Chef. "The owner family Simon breeds quail especially for me. So quail cooked on the carcass became one of my signature dishes. I am very pleased to be able to serve our guest a high-quality product directly from the farm," Sigl continued. "Our concept Chiemgau Pur. fits perfectly with the philosophy of the Sepp`n Bauer family. It creates a livable and happy life for their animals with plenty of free space in nature."

"With the unique quality of Wagyu meat from the Achental, I would like to put a smile on the faces of my guests next year," our chef Edip Sigl is delighted. In the immediate vicinity of Resort Das Achental, the stunning cattle of Christian Kreuz graze on the pasture. "The cattle of this breeder are part of a philosophy that is committed to sustainable and healthy nutrition as well as excellent meat quality in the region. Edip Sigl has accompanied this success story from the beginning and will be able to purchase the unique meat from Christian Kreuz for the first time in 2024. Short delivery routes, nature-friendly pasture management and a self-contained product cycle ensure that in many respects the business is managed in such a way that the environment and animal welfare are brought into a healthy balance," explains Edip Sigl.

"I particularly like the fact that as a chef you have a different relationship with the product when you know where it comes from," affirms our Executive Chef Edip Sigl. "I appreciate all the more the close cooperation with Chiemseefischerei Lex on Fraueninsel. The owner family Lex knows exactly how big and how heavy the fish have to be for me to be able to process them perfectly in my dishes for es:sence," Sigl continues. "It is only through the close ties with my suppliers and with their support that I am able to bring the pure taste of Chiemgau to life for the guests. And that is my version."