Dieter Maiwert, a renowned Michelin-starred chef, has passed away at the age of 67 after a prolonged illness, as confirmed by his wife, a physician in Rottach-Egern. With his passing, the culinary world has lost a figure noted for his deep passion for cooking and an unwavering dedication to his craft.
Miwert’s culinary journey witnessed numerous highs and a few lows, with his most recent chapter being the restaurant AU LAC 51 in Rottach-Egern, which he opened in June 2024 alongside fellow chef Frank Heppner. “He was an extraordinary person and cook,” Heppner remarked in tribute, acknowledging the unique bond they shared in the kitchen despite both being strong personalities.
Born in North Rhine-Westphalia, Maiwert began his culinary training at Sonnenalp in Allgäu, returning after a brief stint to train as a chemist. His real breakthrough came in 1997 when he first earned a Michelin star while working at the Patrizierhof in Wolfratshausen. That marked the beginning of a remarkable journey through the world of gastronomy, filled with accolades and milestones. From 2005 to 2010, he continued to impress guests and Michelin reviewers alike at Maiwerts Fährhut, where he was particularly acclaimed for his culinary style.
Maiwert’s passion for creating delightful dishes led to the establishment of several successful restaurants, including Maiwerts Restaurant and Vinothek, which operated from 2010 to 2013. Throughout his career, he received multiple Michelin stars for his exceptional artistry, including three stars at his restaurant located on Southern Main Street in Rottach-Egern.
In 2014, Maiwert returned to Rottach-Egern after a brief stint in Dresden and a challenging period where his financial stability was tested. Despite the setbacks, such as the bankruptcy of Maiwerts and issues with rent payments at his Dresden establishment, he continued to flourish and innovate in the kitchen.
Heppner, who had a history of controversy, also played a pivotal role in Maiwert’s professional life. In late 2022, Heppner found himself embroiled in legal troubles when he was arrested in Kitzbühel, Austria, over connections to a right-wing extremist group. Nonetheless, when Maiwert partnered with Heppner for the AU LAC 51, he expressed loyalty and support, vouching for Heppner’s expertise in Asian cuisine, saying he appreciated “a superb professional.”
Yet, despite their collaboration, Maiwert struggled with his health. He had not worked in the kitchen since October 2024, a fact that had become increasingly evident to those close to him. In a statement, Heppner shared, “Dieter cooked with great passion and absolute dedication,” emphasizing the legacy of hard work that Maiwert contributed to the culinary scene.
This decline culminated in his illness leading to his untimely passing, deeply affecting those who knew him. Culinary enthusiasts and fellow chefs alike are mourning the loss of a significant figure in their community. “Chapeau for a cook on the highest level,” Heppner proclaimed, now tasked with carrying forward the legacy and vision that Maiwert had fulfilled.
Reflecting on Maiwert’s life, his journey highlights the complexities of a culinary career filled with triumph and trials. Friends and colleagues remember not only a talented chef but also a passionate visionary whose influence reached far beyond the kitchen. As the community grieves, they celebrate his contributions, which have left a lasting impact on the culinary arts in the region.
While the world of gastronomy will miss Dieter Maiwert, his spirit lives on through the dishes he crafted, the chefs he inspired, and the gatherings he nurtured through his restaurants. The essence of his culinary artistry is sure to be felt as Heppner continues the work they started, honoring Maiwert's contributions and celebrating his legacy in the vibrant food culture of Rottach-Egern.
