Kitchen master and Star Chef
In his years traveling in and outside of Germany, Jan Heeg gained experience at many top restaurants. He worked with Harald Wohlfahrt, Jörg Sackmann, Jürgen Koch, the Scharff brothers and Karl Baumgartner in the Schoeneck restaurant (South Tirol).
From 2004 to 2008 Jan Heeg signed on as a chef for Harald Wohlfahrt’s theater and restaurant “Palazzo” multiple times. In 2006 he passed his chef’s exam in Heidelberg.
As the head chef at Hotel & Restaurant „Laurentius“ in Weikersheim, which has been awarded a Michelin star, a Bib Gourmand man and 16 Gault Millau points, he developed his creative focus on regional dishes, local wild herbs and vegetarian cooking.
He is a lecturer, author of various books and worked on the large Teubner book „Vegetarian“ and the „Sous Vide“ basic cookbook. He was and is of great influence on Peter Scharff’s kitchen philosophy and instrumental in the development of his cooking philosophy „Cuisina Herba Barona“.
In 2013 he became the head chef of the Corporate Food Catering GmbH.