The Chef

This is just a short video from nationwide on RTE one outlining what Chef Heise Does day to day.


awards_home_2Munich-born Georg Heise has lived in Ireland since 2000. He first qualified as a chef in 1979 and has worked in kitchens across the globe including Munich, Bermuda, Montreal, Geneva, Paris, Windsor, Japan and London.

In the early 1980s, Georg worked in the world-renowned Queen Elizabeth Hotel in Montreal Canada alongside Swiss Master Chef and the Hilton International Group training chef, Albert Schnell.

His career continued to blossom as in 1984, Georg began working under Gill Dupont in the two Michelin Star Cynge restaurant at the Geneva Noga Hilton. Georg later progressed to the position of Sous-Chef to Marc Thivet in Restaurant Toit de Paris, a fine dining restaurant at Hilton Suffren, Paris.

Georg continued to broaden his culinary expertise when in October 1987 he moved to England where and began working in Benson’s Restaurant, Windsor. Here, Georg learned the art of traditional English cuisine; its gastronomy and how to source the best local produce and ingredients.

The nomadic chef once again set sail, literally this time, as Sous Chef on the famous transatlantic Cruise Liner Queen Elizabeth II which resulted in a 10-week stay in Japan’s largest incorporated city – Yokohama.

As Executive Sous Chef, Georg subsequently became a member of the pre-opening team for the Conrad Chelsea Harbour Hotel in London. On the official opening of the Hilton group hotel, Georg was responsible for the daily-running the entire operation together with his colleague and Executive Chef, Andrew Bennett.

January 1991 saw Georg joining with Anton Mosimann OBE to manage and run the kitchens of the Mosimann’s Party Service, a catering company which later earned Mosimann the Royal Warrant of Appointment to HRH The Prince of Wales for Catering Services in 2000.

Georg’s time at Mosimann’s Party Services included many highlights and once in a life time experiences including:

Organising and cooking for HRH The Duke of Edinburgh’s 70th Birthday celebration at Windsor Castle for over 700 guests,

The Philharmonic Trust Dinner at Hampton Court for the Prince and Princess of Wales for 300 guests,

The International Cartier Polo Day for three years running for over 800 guests

And a most memorable experience- the Prague Heritage Fund Weekend in Prague Castle in the former Czechoslovakia, supported by HRH Prince of Wales.

Despite his rich and memorable experience at this post, Georg Heise continued to expand his resume and later took on the position of Executive Chef of the Five Red Star Landmark Hotel London in January 1996. The Landmark has three Restaurants, room service for 320 rooms and banqueting for small and large numbers. During his time at The Landmark, Georg’s hard-work and excellent culinary skills were recognised, and he was awarded with the prestigious title of Banqueting Chef of Great Britain.

Four years later in August of 2000, Georg achieved his ultimate dream and completed his Masters, the MOGB or Meilleur Ouverier the Grand Bretagne after the French Meilleur Ouverier de France, granted by the Academy of Culinary Art.

The title has been changed to MCA after Prince Charles became Patron of The Academy of Culinary Art in that year. Officially, Georg is a certified Master of Culinary Art.

Georg is now married and living near the quaint Irish village of Slane, Co. Meath where he finally settled down and achieved his ultimate dream of owning and running his own business.

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