To Win a Michelin Star, Chefs Need to Find ‘Beautiful Flavors,’ Says Chef with Seven Stars

The first time Chef Heinz Beck won a Michelin star, he was understandably ecstatic. 

“Getting a Michelin star is the best recognition for a chef,” he told Esquire Philippines during a special lunch preview of his stellar cuisine at Finestra in Solaire Resort and Casino in Entertainment City. “It's like a photographer winning a Pulitzer or a sportsman winning an Olympic medal. I think it's the most important recognition for chefs worldwide.”

Solaire Resort and Casino's director of food and beverage Daniel Blais (left) with Chef Heinz Beck 

Today, Beck has not just one, or two, or even three, but seven Michelin stars for his restaurants, including for La Pergola, which is the only three-starred restaurant in Italy’s capital, Rome. He also won two stars for St. George restaurant in Taormina in Sicily; one for Castelo di Fighine in San Casciano dei Bagni, also in Italy; and one for Gusto in Algarve, Portugal.

“This is very, very positive not only me, even for my staff, right?” he says. “But I tell you, it's really, really beautiful always when you're getting a Michelin star.” 

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Beck was in Manila as part of Solaire Resort and Casino’s 12th anniversary celebrations, featuring acclaimed chefs displaying their skills for local diners. Beck served a sold-out dinner for guests over three nights in March that featured dishes like marinated amberjack with celeriac seawater and oxidized chocolate; scampo with sweet peppers and green gazpacho; sedanini pasta with red shrimps, smoked aubergine coulis and croutons; pumpkin risotto with amaretti, artichokes balsamic vinegar and black truffle; and pistachio -crusted veal with dried fruits; and a red fruit ice sphere with tea cream and crystallized raspberries.

Marinated amberjack, celeriac in seawater, oxidized chocolate

Scampo, sweet peppers, green gazpacho

After serving the stellar six-course meal to invited guests, the chef took the time to chat with the guests about his processes and techniques. When asked about the Michelin guide finally making it to the Philippines and awarding stars to local restaurants and chefs, the German-born chef said it was important for chefs to find what he called “beautiful flavors.”

“It’s important to have beautiful flavors,” he said. “But they also shouldn’t forget that it has to be sustainable as well and to make the least possible environmental impact. So even in sourcing the ingredients, they need to be very, very selective with what they are using. You see, organic food will be always better, because it will have a nice flavor, it will have more micro nutritions. Selecting them well and making nicely balanced menus is of utmost importance.”

Sedanini pasta, red shrimps, smoked aubergine coulis, croutons

Pumpkin risotto, amaretti, artichokes, balsamic vinegar, black truffle

Chef Heinz also gave his input about what he thinks Michelin guide judges are looking for before they award those all-important stars. 

“They are looking for high-quality food preparation and (impeccable) practical service as well,” he said. “It has to be presented very nicely, and the service has to be professional. It needs to have a clean environment. These are these at the first points, and then there are a lot of other points as well. What we have to do is to give lively, healthy, and flavorful food to our guests.”

Chef Heinz, who is also the author of best-selling book L’Ingrediente Segreto (The Secret Ingredient), was the last of three Michelin-starred chefs to show off their culinary skills at Solaire for the property’s 12th anniversary. The other two were Chef Jun Yukimura, owner of the three-Michelin-starred Azabu Yukimura, and Chef Sun Kim, owner of two-Michelin Star Meta restaurant in Singapore.

Pistachio-crusted veal, dried fruits

Red fruit ice sphere, tea cream, crystallized raspberries

"For the past three years, we've had the privilege of bringing the world's best chefs to celebrate our anniversary,” said Sebastian Kellerhoff, vice president for Culinary at Solaire.

Finestra Italian Steakhouse Executive Chef Andrea Spagoni with Chef Heinz Beck and his culinary team

“Beyond offering exceptional service and unparalleled dining experiences, we also prioritize convenience by bringing Michelin-starred chefs closer to our guests. This allows the Filipino audience to witness firsthand how these culinary masters craft their menus and share their unique flavors, influenced by diverse cultural inspirations,"