Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


German-born Martin Heierling so impressed the decision makers at Bellagio with his superb special menus for the property’s private functions that his work earned him the position of executive chef for Sensi. Here he creates flavors borrowing from the four corners of the world. You may encounter a rare tuna tataki, a chicken tikka from the tandoor or seared foie gras with Bing cherries, all staged with understated elegance. That’s probably because although this is Heierling’s first executive position, he’s cooked at prime properties around the world, from the renowned Schwarzer Adler in Germany to Badrutt’s Palace in St. Moritz, Switzerland to Lespinasse under Gray Kunz, whom he considers his greatest culinary mentor. He’s also worked closely with Michael James, the biggest name in New Zealand. What’s next for this young star-in-the-making? He’ll continue taking culinary risks, which he credits to his “ignorant enthusiasm,” and diners will be dazzled, we’re sure.


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(Date published: 10/26/05)


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