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Kitchen Director Philipp Heid
Philipp Heid has been head chef at Pinus and the "Speiserei im Maier" in Fischbach on the western outskirts of Friedrichshafen since May 2024. Since March 2023, he has ushered in a new era at Hotel Maier in the Speiserei and is now the culinary curator of both restaurants, which are just 700 metres apart.
The trend-setting KITCHEN CONCEPT of the Pinus
Pure relaxation is on the programme at Pinus. With the sharing concept, Philipp brings modern, casual cuisine to the table. We don't put on a show, we are light and relaxed. We focus on the garden, respecting the surrounding landscape and reflecting on the uniqueness and simplicity of the place.
We are continuing to develop our kitchen concept together. Philipp Heid is looking forward to expanding his area of responsibility. "With the further development of the Speiserei, we have already set an important course towards an innovative, respectful and flavourful future." With courage, experimentation and commitment, we are now developing a second pioneering restaurant concept in Fischbach.
Philipp Heid's career as a chef
The 36-year-old trained at the Hotel Traube Tonbach in Baiersbronn and then worked there as Commis de Cuisine. He also worked at the Ophelia gourmet restaurant with Michelin-starred chef Dirk Hoberg in Constance and at the three-star Victor's Gourmetrestaurant Schloss Berg with Christian Bau. From 2017 to February 2023, he was at the cooker in the PRISMA restaurant in Vitznau before taking over the management of Speiserei im Maier in March 2023.