Daniel Schimkowitsch

Chef Daniel Schimkowitsch's culinary philosophy is a rigorous commitment to product, taste, and honest craftsmanship, eschewing regional folklore or ostentatious display. His ethos is defined by a 'global regionality,' where the origin of an ingredient is secondary to its unparalleled quality, leading him to source exquisite fish from Norway or Japan, alongside local wild game. He maintains a long-standing network of top-tier producers, notably collaborating closely with Grisha Euler for exceptional fish and seafood, and was an early adopter of techniques like fish aging, inspired by his travels to Japan. Schimkowitsch aims to create an environment where quality, precision, and reliability are paramount, fostering a stable team and continuously striving for an extremely high culinary standard. His overarching vision is to offer a dining experience that is surprising without being overwhelming, where guests encounter extraordinary products and honest craft, leaving with a feeling of unexpected delight and genuine enjoyment, free from the constraints of overly long or pretentious menus. He views his restaurant as a blend of fine dining and a welcoming 'Wirtshaus' (inn), where conviviality, good food, drink, and laughter are integral to the experience. Schimkowitsch's technical style is characterized by a reduced, precise, and handcrafted approach, prioritizing texture and intense flavor over superfluous embellishments like silicone molds, technical gadgets, or excessive floral decorations. He is not a 'tweezer artist' but rather a chef focused on 'cooked' dishes – warm, cleanly executed, and perfectly timed. His approach to flavor masterfully integrates global influences, particularly drawing inspiration from Japanese dashi culture and Asian aromatics (like Thai curry), without directly quoting them, thereby creating dishes that are universally appealing yet distinctly his own. He was an innovator in techniques such as fish aging, long before it became a trend. Plating is clear and product-focused, designed to highlight the inherent beauty and quality of the ingredients. Among his legendary signature dishes are 'Sakana' (a noble soup inspired by Japanese Dashi), the 'Kaviargericht 'Carbonara'' (Caviar Dish 'Carbonara'), 'Verkohltes Rind' (Charred Beef), and 'Zweierlei von norwegischer Langustine' (Two ways of Norwegian Langoustine), alongside his famed 'Mr. Imperial Garnet' dish.

Mentored by Christian Bau.