Stefan Heilemann is renowned for blending classical culinary techniques with refined Asian influences at the highest level. His style is defined by a precise use of acidity, bringing clarity and distinctive character to each dish. Together with his team, including pastry chef André Siedl, he creates a dining experience that unites complex flavors, thoughtful wine pairings, and desserts that push beyond tradition.

Born in Kirchheim unter Teck, Germany, Heilemann trained under Harald Wohlfahrt at Traube Tonbach and further developed his craft at Schwarzwaldstube. He later joined Rolf Fliegauf at Ecco Ascona before taking over Ecco Zürich in 2015, where he established his own contemporary culinary identity.

His cuisine—grounded in high-quality ingredients, technical precision, and creative innovation—has earned significant international accolades and prestigious industry awards. In 2020, he realized his dream of working in an open kitchen at the Widder Hotel, where his team continued to receive outstanding critical recognition.