Making a global impact with creative, artistic dishes
inspired by the concept of“gastronomy and health
A child of Italy’s modern cuisine revolution, Chef Heinz Beck is a towering figure in the world of gastronomy, receiving the highest accolades from countless restaurant guides, including the prestigious Michelin Guide.
Describing himself as a “Japanophile,” he became fascinated with Japan’s remarkable food culture, the high quality of its restaurants, and the discerning tastes of Japanese people after arriving here in 1991. The Heinz Beck restaurant represents the chef’s personal tribute to Japan, featuring many different seasonal ingredients throughout the year and giving birth to entirely new sensations of taste thanks to his creative approach.
Having become interested in the philosophy that “food is the best medicine” early on, Chef Beck has collaborated for many years with prominent doctors and nutritionists on research focusing on the links between gastronomy and health. For more than 20 years, his La Pergola restaurant in Italy has opted to use healthy ingredients such as olive oil instead of animal-based oils and Japanese arrowroot instead of corn starch and focuses on refining cooking techniques in order to achieve dishes with “pure” flavors that are good for the body.
In the spring of 2018, Chef Beck received an honorary doctorate degree in naturopathy from Italy’s University of Arezzo.
Heinz Beck’s approach to cooking continues to evolve today as he pursues his ideal of delicious, healthy, and aesthetically pleasing food.