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Nowadays, Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world. His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.

Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”,   “Gambero Rosso” and “L’Espresso” (just to name a few).

Heinz Beck is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, the true size of modern gastronomy.

His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices. Among all, one of the best sellers in the past year is Beck’s “L’Ingrediente Segreto” (The Secret Ingredient). His other noteworthy works include “Arte e Scienza del Servizio” (The Art and Science of Service), “Heinz Beck”, “Vegetariano” (Vegetarian), “Pasta Heinz Beck”, the ingenious “Finger Food”,“Best of Heinz Beck”, published by Giunti Editori (2017) , “Passione Pura” (Mondadori, 2018), “Diabete&Alimentazione” (Edimes, 2019) and his latest  “Insufficienza Respiratoria e Alimentazione” (Edimes 2021).

Furthermore, Beck has tackled nutrition and healthy culinary practices in “Ipertensione e Alimentazione” (Hypertension and Nutrition) followed by “Consigli e ricette per piccoli Gourmet” (Tips and recipes for young Gourmet), “Nutrire il cuore” (Nourishing the heart) and “Diabete&Alimentazione” (Diabetes&Diet) always in collaboration with scientists as well as big Italian pharmaceutical company.

Multistarred and pluri-awarded, since 1998 is the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.

In the year 2000 Heinz Beck is awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef.

In 2010 he is recipient of the recognition of the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.

Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the “Order of the Knights of Italian Cuisine”, in order to communicate with National and International institutions, as well as the media, as a united front.

In 2014, thanks to his strong and persistent attention towards health and innovation in gastronomy field, Heinz Beck was awarded during the tenth edition of international Congress Identità Golose with the prize “Chef of the year” and with the “Lion of Venice Career Award”, conferred by AEPE during the sixth edition of the Congress Gusto in Scena. Always in 2014, a new, unprecedented prize, testament to his growing interest in nutritional values and benefits of food on the body; the award “Taste & Health”, assigned to Chef Heinz Beck in occasion of the presentation of the Guide of Rome 2015 by Gambero Rosso.

In 2016 he is nominated Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the prize “Italian Excellence”, symbol of the first edition 2016 of Italian Excellences Festival.

In 2017 he received an award by Fiasconaro, a famous brand of Sicilian pastries, called “Gusto Divino 2017” during the Divino Festival at Castelbuono, in the south of Italy; in the same year he has been awarded with “Kitchen & Management” and “Internationalization” prizes during the Food Community awards in Milan.

2018 started with the awarding of the “Excellent Prize”, at the Oscar of the culture in Hospitality Industry. In March 2018 he received the Degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo. In October, 2018 Heinz Beck was awarded with the prize “Food and Travel Italia Awards 2018” as best starred Chef in Italy. In November, 2018 Chef Beck received the “Lifetime Achievement Award 2018”, sponsored by Red Cross Italy, during the sixth edition of the manifestation Excellence Food Innovation.

In May, 2019 Heinz Beck is appointed as Meritorious Academic by the International Maurician Accademy in Rome. In November, 2019 he received the “Best German Chef Abroad” award from Gault&Millau guide. In December 2019 Beck&Maltese Consulting is awarded with Best Practice Kitchen&Management award at the 2019 Food Community Awards. Always in December, Heinz Beck receives at the Senate the ANGI 2019 Innovation Experience Award in occasion of the Oscar of innovation. Careful observer of food effects on the body, Heinz Beck has been carrying on for almost 20 years Important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health.

In April 2023 Forbes Italia has awarded him with the “Innovative and Health” award.

Heinz Beck and his wife, Teresa Maltese, manage all the restaurants listed below as well as commercial businesses via the Beck & Maltese Consulting company, which offers all-around consulting in the food industry as well as partnerships, management services, research and innovation. About education and training, B&M Consulting inaugurates in November 2019, in collaboration with UniPegaso, Campus Principe di Napoli, the first Gastronomic University and Center for High Education and University Specialization, entirely dedicated to gastronomy and tourism, of which Heinz Beck also plays the role of Scientific Director.


Beck&Maltese Restaurants around the World


“La Pergola” – Rome *** Michelin since November 2005

“Cafè Les Paillotes” – Pescara (Italy)

“Ristorante Castello di Fighine” – Siena *Michelin since 2014

“Gusto by Heinz Beck” at Conrad Algarve – Portugal * Michelin since November 2017

“St. George Restaurant by Heinz Beck” at the Ashbee Hotel – Taormina (Messina) ** Michelin since November 2022

“Heinz Beck Restaurant” at Forte Village Resort in Santa Margherita di Pula (Summer 2019)

“Heinz Beck Food Line by Beck & Maltese Consulting for Palazzo Fiuggi” at Palazzo Fiuggi (May 2021)

“Ruliano with Heinz Beck” – Parma (September 2021)