Heiko AntoniewiczHeiko Antoniewicz
Having received his training in the "Hotel Lennhof" in Dortmund, Heiko Antoniewicz went on to work as Commis de Cuisine in Aachen's "Gala Restaurant" under Gerhard Gartner. This engagement was followed by a position as deputy chef in Essen's renowned restaurant "Residence" under Uta and Berthold Bühler. Having won the title "Deutscher Lachsmeister (German Champion of Salmon Dishes)", he was elected German "Chef of the Year" in 1990, and impressed the critical jury of the "Noilly-Prat-Trophy" with a performance that won him the award in 2000. In 2005 he cooked the competition to rags, winning first price in that year's Melitta Cup.
Further milestones in his career were the menu for Crown Prince Harald of Norway in 1988, a menu for Queen Elisabeth II's visit to Berlin in 2005, and being in charge of culinary matters for Federal Chancellor Angela Merkel and her guests in Berlin.
In 1992 he became one of the founding members of ART MANGER - the tableservice. ART MANGER focuses on individualised planning and realization of events for up to 1,200 persons - including the furniture, decoration, and staff that can turn an event into a "Gesamtkunstwerk". The list of Art Manger's services is completed by cooking classes.
As many leading restaurants offer catering services as a second foothold in the business, Antoniewicz went the opposite way. The success of the party and event services he provided made him - on popular demand - open his own Restaurant in Dortmund's Gartenstadt area in 1998 which soon acquired a Michelin Star.
By 2004 the name ART MANGER "SinnEsslust (Sensual Eating)" with its subdivisions ART MANGER "Restaurant" and ART MANGER "Tafelservice" had become household names for creative cuisine and food presentation - beyond regional borders. The creativity in ART MANGER manifests itself best in the presentation of finger foods - still one of the areas in which Antoniewicz acts as a trend-setter.
In 2004 he took the road to Frankfurt. As a managing director for the cuisine department of Kofler and Company he became responsible for product development and quality management for the firm's subsidiaries in Berlin, Frankfurt and Hamburg. He creatively shaped four compositions for "Prêt à Diner" and his food concepts won the company two consecutive titles as "Caterer of the Year".
Today Heiko Antoniewicz is an independent consultant and trainer. The "Magician of Molecular Cuisine" (Catering Inside 07/05) shares his knowledge of molecular cuisine, product development, and quality management with others. Being a chef out of passion he also keeps developing new and surprising food compositions.
In December 2006 appeared his book "Fingerfood - Die Krönung der kulinarischen Kunst (Fingerfood - the Pride of Culinary Art)" in which Antoniewicz and the photographer Ralf Müller turn the presentation of 175 dishes into a sensual feast. The compositions reflect the unique style of his cuisine. Soon after its publication the book became a bestseller and a reference work for the whole branch. Antoniewicz formulates his philosophy as follows: "What catering signifies for me is the creative encounter with other people. I want to mediate experiences, to broaden horizons, never standing still, never really arriving. Catering means know-how and the freedom to make the wishes, dreams, and ideas of the customers come true."