Heinz Winkler was born in 1949 in Brixen, Italy. He is an Italian/German, two Michelin star chef, and the youngest chef ever to receive three stars. He apprenticed in several hotels in Switzerland, and went to work with Paul Bocuse, the Gourmet Pope, in 1978. In 1987 he began construction of Residenz Heinz Winkler a 32-room hotel and restaurant, located between Salzburg and Munich, not far from Lake Chiemsee, in the heart of the Bavarian landscape.
It opened in 1991, and in 1998 Great Chefs showed up to tape Chef Heinz preparing a Venison Ballotine with his sous chef Paul Urks, and Thomas Merker, Pâtissier who prepared a Chocolate Dome with Stewed Cherries. Interestingly enough, Alex Cheswick, an American, was in training during the filming.