About the chef
Executive Chef
Meet Executive Chef Thomas Heinrichs
Executive Chef Thomas Heinrichs leads the kitchen at Plattduetsche Park Restaurant, Catering & Biergarten, continuing the tradition of authentic German cuisine. After years of experience in kitchens across the United States and Germany, he returned to Plattduetsche to lead the culinary program, following former Executive Chef Herbert Aigner, under whom he once trained.
Thomas’ interest in cooking began in his family’s delicatessen, where he learned foundational skills before attending the Sullivan College Culinary Arts Program. During his training, he worked with local bakers and cooked for neighborhood bakeries and delicatessens, building a strong foundation in classic technique and hospitality.
Culinary Beginnings
Thomas began as a line cook at Woodloch Pines Resort in the Pocono Mountains before becoming Executive Chef at the Fallsport Inn Bed & Breakfast in Hawley, Pennsylvania. In 1996 he returned to Long Island as Sous Chef at Plattduetsche Park, working under Chefs Herbert Aigner and Klaus Grundmann, whose expertise in European cuisine inspired him to continue his training in Germany.
Training in Germany
Honing His Craft Abroad
Thomas moved to Germany to expand his training, beginning as Demi Chef de Cuisine at the Michelin-starred Die Ente Vom Lehel in Wiesbaden. There he worked with ingredients such as truffles, foie gras, caviar, oysters, wild game, and fine wines.
He later joined Restaurant Petersilie in Sylt, working under Juan Amador, now a three-Michelin-star chef in Vienna. Thomas also worked with his Küchenmeister (Master Chef) uncle Karl in Hannover, gaining experience in traditional German cuisine and large-scale catering.
During this time he trained with master butchers to produce regional specialties including bratwurst, salamis, terrines, pâtés, bolognas, and blood sausage, deepening his knowledge of traditional German charcuterie.
Back at Plattduetsche
Continuing the Tradition
Thomas returned to Plattduetsche Park as Executive Chef in 1999, helping update menus, improve catering programs, and modernize kitchen operations.
In 2007 he became Executive Account Chef at LSG Sky Chefs at JFK Airport, overseeing first- and business-class kitchens producing more than 37,000 airline meals per week. He later served as Executive Chef at The Swan Club in Roslyn Harbor, expanding catering menus and event dining programs.
Before returning to the restaurant, Thomas was Executive Chef and Culinary Director of the Plattduetsche Home Society, where he redesigned kitchen operations and developed improved dining programs for residents.
Today, he leads the kitchens at Plattduetsche Park Restaurant, Catering & Biergarten, combining traditional German techniques with modern culinary operations to deliver the authentic flavors guests expect.
Plattduetsche Park has been Long Island and the surrounding area’s top destination for traditional German specialties and continental cuisine since 1939.
Current Hours
The Hive at the Plattduetsche
Monday & Tuesday: Closed
Wed-Fri: 3:00 – 9:00 pm
Saturday: 12:00 – 10:00 pm
Sunday: 12:00 – 8:00 pm
Beer Hall & Biergarten
Fri-Sat: 5:00 – 11:00 pm
Sunday: 12:00 – 8:00 pm
