About Georg Heise ....

• Georg hails from Munich but has lived in Ireland since 2000.
• Georg qualified as a chef in 1979.
• He has worked in Munich, Bermuda, Montreal, Geneva, Paris, Windsor, Japan, London 
• In the early 1980’s he worked with Swiss Master chef and Hilton International Group Training Chef Albert Schnell in the famous Queen Elizabeth Hotel Montreal Canada 
• 1984 saw him move to the two Michelin Star Cygne Restaurant under Gill Dupont at the Geneva Noga Hilton
• His next position was Sous-Chef to Marc Thivet in the fine Dining Restaurant Toit de Paris at the Hilton Suffren in Paris.
• In October 1987 Georg Heise moved to England to Bensons Restaurant in Windsor where he had his introduction to traditional English cuisine, its food and products and how to source the best ingredients.
• His next adventure was as as Sous Chef on the World famous Cruise Liner Queen Elizabeth II and included a 10 weeks stay in Yokohama – Japan.
• Georg, as Executive Sous Chef, subsequently became part of the pre-opening team for the Conrad Hilton Chelsea Harbour Hotel in London. On opening he was responsible for the daily running of the whole operation together with the Executive Chef Andrew Bennett.
• In January 1991 Georg joined the world-renowned chef Anton Mosimann to lead and run the kitchens of Mosimann’s Party Service. This post brought many highlights 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 Czechoslovakia supported by HRH Prince of Wales.
• Georg Heise 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. While at The Landmark Hotel, George was awarded the prestigious title of Banqueting Chef of Great Britain. 
• In August 2000 Georg achieved his ultimate dream, and completed his Master's, the MOGB or Meilleur Ouverier the Grand Bretagne after the French Meilleur Ouverier de France awarded 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.
• So George is officially now a Master of Culinary Art.