Park Hyatt Zurich: Steffan Heerdt is new Chef de cuisine at Parkhuus (Switzerland)
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Park Hyatt Zurich: Steffan Heerdt is new Chef de cuisine at Parkhuus (Switzerland)
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Category: Europe - Switzerland - Careers
- Gourmet restaurants
- Appointments - Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-08-23
Steffan Heerdt takes over the reins at Park Hyatt Zurich’s parkhuusrestaurant
Steffan Heerdt is the new chef de cuisine at the parkhuus restaurant at Park Hyatt Zurich. Born in Perleberg (located halfway between Hamburg and Berlin), Chef Steffan has contributed to the success of parkhuussince September 2006, having previously been the restaurant’s commis de cuisine, chef de partie and sous chef.
Chef Steffan began his career training at the Crowne Plaza Hotel Schwerin and joined the Hyatt Group in 2003 as commis de cuisine at Park Hyatt Hamburg, where he spent three years in this position and as demi chef de partie.
Chef Steffan will continue the successful philosophy of Park Hyatt Zurich and pamper the guests of parkhuus with market-fresh cuisine. With an emphasis on distinctive flavours and exceptional quality, the search for unique produce is a relentless process for Park Hyatt Zurich. Whether it is artisan cheeses and smoked meats from the mountains surrounding Zurich or seawater fish from the coast of France, only the finest ingredients are allowed into Chef Steffan’s kitchen. The focus is on natural products and properly reared livestock and, as a guarantee of quality, the provenance of all ingredients is always shown on the menu. The outstanding cuisine at parkhuus belies a humble, unpretentious nature that makes the lively and energetic atmosphere of this urban neighbourhood restaurant easily approachable.
Chef Stefffan takes over the reins of parkhuus from Austrian chef Stefan Resch as of September 2010. Stefan Resch will continue his successful career at the renowned Park Hyatt Tokyo, where he will be chef de cuisine at the New York Grill, following in the footsteps of Swiss chef Nadine Waechter Moreno.
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