Born in 1985 and raised in Cologne, Edip Sigl began his culinary career under Bernd Stollenwerk at the restaurant Gut Lärchenhof. His passion and talent were nurtured through experiences with renowned chefs like Heinz Winkler and Juan Amador.

Sigl worked with Amador in his restaurant and later as sous chef at Mesa. In 2012, he embarked on a year-long world trip that profoundly influenced his cooking.

Sigl joined restaurant Les Deux in Munich in 2013, where he became head chef in 2019. In June 2021, he opened es:senz gourmet restaurant at Resort Das Achental in Grassau, focusing on regional Chiemgau flavors.

Sigl is committed to showcasing the pure taste of Chiemgau, collaborating closely with local producers to select and responsibly process ingredients. Each dish at es:senz tells a story, reflecting Sigl’s deep connection to the region’s culinary heritage.