Daniel Gottschlich

Chef Daniel Gottschlich's culinary philosophy is rooted in radical independence and an unwavering commitment to his unique vision. Eschewing the traditional path of training under renowned chefs, Gottschlich is largely self-taught, which has fostered a distinctive experimental approach, where he constantly seeks new techniques and ingredients to manifest his culinary ideas. His ethos is to challenge conventional dining norms and push gastronomic boundaries, as exemplified by Ox & Klee's dual 15-course menus—'Ox' (animal-based) and 'Klee' (plant-based)—an ambitious offering designed to provide a comprehensive, singular experience. Gottschlich believes in the concept of "food theatre" and transforming a meal into a "crazy experience" that guests haven't encountered elsewhere. This commitment to novelty and surprise is a cornerstone of his work, striving to create a "culinary experience of a lifetime." He fiercely upholds authenticity, famously discarding white tablecloths and conforming to perceived Michelin expectations, instead choosing to "stay true to your vision." He envisions his restaurant as an "open museum where everyone can participate," emphasizing accessibility and the enjoyment of culinary art. His approach extends to ingredient sourcing, favoring quality and depth of flavor, as seen in his appreciation for cold-pressed olive oils, fresh herbs, and specific local providers like a buffalo farm for burrata. Gottschlich also embraces broader artistic and cultural influences, from connecting his dishes to works of art (e.g., Joseph Beuys' "Capri-Batterie") to drawing inspiration from ancient Roman cuisine for his gastro bar, PVLS. He views cooking as an art form that transcends mere sustenance, evolving into an entertainment factor where "everything is allowed" to achieve the ultimate guest delight and continuous self-reinvention. Chef Daniel Gottschlich's signature approach is characterized by audacious experimentation, a self-forged technical style, and an unyielding focus on creating immersive, multi-sensory "food theatre." His self-taught journey has liberated him from traditional constraints, allowing him to endlessly explore "new techniques and new produce" with a philosophy that "everything is allowed" in the pursuit of an unparalleled dining experience. He prioritizes entertainment and surprise, ensuring that guests encounter flavors and presentations they've "never come across before." His mastery is showcased through meticulously crafted flavor profiles and innovative plating. At Ox & Klee, this is expressed through two ambitious 15-course tasting menus: the 'Ox' menu, which is animal-based, and the 'Klee' menu, which is plant-based, offering distinct culinary journeys. His creative process involves deconstructing and reinterpreting classics, as seen in his reimagined Italian dishes and his conceptual "Capri-Batterie" dessert. He deftly balances bold, unexpected ingredient combinations with sophisticated techniques to create harmonious yet surprising dishes. Some of his legendary signature dishes and conceptual plates include: * Toffee: rhubarb, cherry blossom, barley miso, tagetes, umeboshi, sour cream * Red Shiso: strawberry, valrhona jivara, hemp, sudachi, szechuan, skyr * Stick Bread: rowan berries, honey tomato, mole, buds, herb cheese, chives * Crustacean: spruce, juniper, Rouennaise sauce, charcoal, crispbread, lard * Pretzel: px vinegar, medlar, lye, broccoli, sesame, nut butter * Nose to Tail: bitter cucumber, melon, olive, black lime, salt lemon, cottage cheese * Reimagined Caprese: a red vegetal shell shaped like a tomato, filled with burrata foam and buffalo tartare, served with wheatgrass instead of basil.

Career

• Culinary training at Grandhotel Petersberg, N/A
• Sous-chef at Brauhaus Früh, Cologne
• Chef-owner at Ox & Klee, Cologne
• Chef-owner at Puls – Restaurant & Bar, Cologne