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Edip Sigl

Es:senz

Since 2021 Edip Sigl has dedicated himself with a great deal of creativity and passion for detail to his role as Head Chef in our gourmet restaurant, Es:senz. Getting the best out of each component of a dish is one of his particular strengths.

Enhanced with sophisticated, elegant sauces & essences, Edip Sigl and his team create exciting dishes, including Chiemsee whitefish served on a tomato-Kombucha base, and saddle of venison, from local hunts, served with a raisin sauce.

A German-Turkish chef, born in Turkey and raised in Cologne.

After training from 2002 in the restaurant Gut Lärchenhof in Pulheim, Sigl worked in 2005 at restaurant Hugo’s in Berlin and in 2007 at Restaurant Residenz at Heinz Winkler in Aschau. In 2008 he moved to the Amador restaurant with Juan Amador in Langen. He decided to have a world tour experience in 2012. In March 2013 he went to the restaurant Les Deux in Munich which in 2019 he has been appointed as head chef.

Edip Sigl: Senz

Since May 2021 he has been head chef at the newly opened Es:senz restaurant at the Achental Resort in Grassau. The restaurant name begins with the initials of Edip Sigl. In March 2022, his restaurant was awarded two Michelin stars.

“‘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.”

The credo of the 37-year-old top chef is: pure Chiemgau, his beloved geographic area in Upper Bavaria.
“Here in the foothills of the Alps I can get everything I need for first-class cuisine.”