Chef Friedemann Heinrich

“In the kitchen, you never know what’s going to happen. It’s versatile, unpredictable, and that’s what I love about it,” he says.

At 21, Chef Friedemann entered the culinary industry, later than most European chefs who often begin training at 16. Determined to make up for lost time, he spent his early years in a well-known ski resort in the Austrian Alps. There, he gained in-depth knowledge about ingredients and worked on improving his craft, with support from the hotel allowing him to train in top restaurants across Europe. These formative experiences laid a strong foundation for his success.

Stepping Into the Marriott World

Since joining Marriott in 2017, Chef Friedemann has embraced diverse roles, from opening and rebranding hotels to his current position in the continent lodging services culinary team. Collaborating with his team, Chef Friedemann oversees various initiatives, including kitchen design for new and renovated properties, chef training platforms, and supplier connections.

“Our goal is to connect people—chefs, suppliers, and teams—and provide them with the tools to excel,” he explains.

No Such Thing as a Typical Day

When asked about a typical day at work, he laughs and says, “A typical workday doesn’t exist. The variety of projects, training, and collaborations keeps things dynamic. I travel often, meet chefs in their kitchens, learn their best practices, and address their concerns.”

For Chef Friedemann, teamwork is the backbone of the culinary industry. “The kitchen is a hierarchical structure, but success comes when everyone works together—chefs, stewards, servers, and even marketing. When personal egos are set aside for a unified goal, magic happens. Our mission is to deliver exceptional dining experiences, no matter the brand or category,” he adds.
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Life Beyond Kitchen

Outside of work, he is an avid athlete. “I just finished a 100-kilometer bike ride this morning,” he says with a smile. His passion for cycling, CrossFit, and other sports provides balance and energy for his demanding role. As for his guiding mantra, Chef Heinrich lives by saying, “form follows function.” He believes in simplicity and getting the basics right. “Before experimenting with molecular gastronomy or exotic ingredients, perfect your tomato sauce and cutting skills. Consistency is the key. Anyone can cook a great meal once, but true success is doing it flawlessly day after day,” he adds.

His belief in continuous improvement fueled Chef Friedemann’s journey from logistics to leadership. His story inspires aspiring chefs to embrace learning, value teamwork, and never stop perfecting the basics.

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