About Beck at Brown's
The Beck at Brown’s philosophy is to showcase the diverse culinary styles from all corners of Italy. From the succulent, hearty meats of the mountainous north to lively, citrus-infused dishes from the south.
On the menu you’ll find hand-picked classics from his three Michelin star La Pergola in Rome, such as melt-in-the-mouth Fagottelli alla Carbonara alongside casual Italian dishes. Savour seasonal British ingredients and the finest Italian produce like creamy Puglian burrata and spicy Calabrian ‘Nduja.
Internationally renowned, award-winning chef Heinz Beck heads up the three Michelin star La Pergola restaurant in Rome. As one of Europe’s most respected chefs, Beck brings his flawless credentials and expertise to Beck at Brown’s. Beginning his career at the Professional School in Passau, Bavaria, Beck went on to work in some of Europe’s finest kitchens including the three Michelin starred Tantris in Munich. In 1991, Beck accepted the position of Sous Chef at Residenz Heinz Winkler in Aschau. Heinz moved to Rome in 1994, to La Pergola, where he was awarded three Michelin stars. In 2000, he was honoured with the ‘Golden Medal of the Artists Foyer’ from La Sapienza Rome University.
Executive Chef Heros De Agostinis
Heros De Agostinis began his culinary career in 1995, as an apprentice at Heinz Beck’s three Michelin starred La Pergola in Rome. Since then, Heros has continued to develop a gleaming portfolio, working at some of the world’s top Michelin starred restaurants alongside celebrated chefs such as Heinz Winkler and Marc Veyrat. In 2012, he moved to London to take on the role of Executive Chef at Apsleys before it closed in 2015, before becoming Executive Chef at Heinz Beck’s newest opening, Beck at Brown’s in Mayfair. Growing up in Rome, Heros draws his inspiration from his family’s cooking, in particular from his grandmother, and prides himself on dishes steeped in tradition, underpinned by Italian and Eritrean techniques and flavours.