CHEF |
HEIKO NIEDER
CULINARY DIRECTOR OF THE DOLDER GRAND, A TWO-STAR ESTABLISHMENT RECOGNIZED BY MICHELIN GUIDE, AND CELEBRATED BY GAULT MILLAU SCHWEIZ.
heikonieder
Heiko Nieder is an immensely passionate chef who thrives on pushing culinary boundaries. His delight comes from bringing happiness to people through his culinary artistry. Currently, he serves as the Culinary Director at The Dolder Grand. In this interview, he shares the journey that led him to his current position.
Tell us about your professional journey. Before joining The Dolder Grand when it reopened in 2008, I honed my culinary skills at esteemed establishments, including Restaurant Le Canard in Hamburg, Hotel Zur Traube in Grevenbroiche, and Restaurant Vau in Berlin. I also operated L’Orquivit in Berlin for a rewarding five-year period. In 2003, I was honored with the title of “Discovery of the Year” by GaultMillau, and just a year later, I earned my first Michelin star.
Now, as the Culinary Director at The Dolder Grand, I oversee the entire culinary concept, driving our ambitious vision forward. In 2010, our signature restaurant, The Restaurant, proudly achieved its second Michelin star and currently boasts an impressive 19 GaultMillau points. Alongside supporting other restaurants in their quest for success and global recognition, I initiated our annual Gourmet Festival, known as THE EPICURE, where renowned chefs from around the world converge at The Dolder Grand. This year’s event featured a total of 29 Michelin stars and numerous GaultMillau points. Over the years, I’ve been fortunate to receive several prestigious awards and have authored a cookbook titled “Heiko Nieder – The Restaurant.” My work continues to inspire me each day!
What is your guiding philosophy or motto in ten words or less? “Surpass yesterday’s culinary accomplishments every day.”
What is your life’s aspiration? I’m living my dream! With a wonderful family, a beautiful home, and a fulfilling job, I’m incredibly fortunate.
Could you provide insight into your current endeavors and future plans? My focus is on maintaining excellence in our recent ventures, including Blooms, our enchanting summer garden restaurant, known for refined vegan and vegetarian dining amidst picturesque surroundings. We’ve recently been honored with the title of “Hotel of the Year 2024” by GaultMillau and now hold a total of 64 GaultMillau points. Gastronomy remains central at The Dolder Grand! Additionally, I’m excited to unveil an upcoming pop-up concept, The Grand Meatery, in the near future.
Do you have any valuable tips to share with our readers?
- Cooking should be enjoyable; let your creativity flow.
- There are no strict rules; delight the palate.
- Overcome setbacks; they’re part of skill development.
- Deviate from recipes; infuse your personal touch to enhance flavors and presentation.
EXPLORE PROFILES OF OTHER CULINARY MASTERS
