Daniel Schmidthaler

Daniel Schmidthaler embodies a culinary philosophy deeply rooted in regionality and purity, a style he himself describes. Operating from Alte Schule - Klassenzimmer in the rural "no man's land" of Fürstenhagen, away from urban culinary hotspots, has allowed him to develop a uniquely consistent and self-contained approach. His work is described as "old school," not just for the restaurant's name but reflecting his traditional Austrian roots and an unwavering work ethic focused on returning to culinary basics. This environment fosters a radical localism, where the immediate surroundings dictate the menu, ensuring guests "know where they sit" – distinctly in Südmecklenburg. His commitment to ingredients is paramount, driven by an intimate connection with the local landscape. Schmidthaler actively forages for 20 of his 35 staple herbs from the surrounding forests and gardens, identifying and utilizing plants often dismissed as weeds, such as chickweed, yarrow, nasturtiums, and shepherd's purse. He adapts to "micro-seasons," understanding that nature's offerings are fleeting, and practices "radically in the moment" cooking. Beyond foraging, he engages in "Solidarische Landwirtschaft" (SoLaWi - Solidarity Farming) to source milk and vegetables, even co-designing cultivation. He prioritizes German or Scandinavian produce and works with dedicated suppliers like Thomas Steger of Good Heinrich for exceptional herbs, emphasizing quality over mere proximity. His philosophy dictates that "only three or four ingredients on my plates, they must all be really great," ensuring powerful impact in every dish. Schmidthaler's overarching vision is to reawaken a "lost sense of taste" in his diners, challenging blandness with vibrant, earthy, and sometimes provocative flavors. He aims to ignite the palate with a "50-50 mix of wild delicacies," treading a delicate line between delight and challenge. This involves exploring bitter, acidic, and vinegary profiles, moving beyond neutralized taste buds. Despite a "trends come and go" mentality, his consistency is in this fearless exploration of regional wildness and forgotten flavors, always with respect for the ingredient and a desire to make every dish special. While embracing radical localism, he acknowledges his Austrian roots, incorporating elements like the essential use of lemon and traditional desserts like Buchteln. Chef Schmidthaler's technical mastery lies in his ability to transform humble, often overlooked ingredients into sophisticated, impactful dishes, blending classical kitchen craftsmanship with innovative wild gastronomy. While traditional French techniques inform his foundational elements, such as cooking carcasses for hours to create rich sauces (which are then aromatized with unexpected local elements like pine needles), his true artistry is in his adventurous flavor combinations and the utilization of "whole-plus-some" cuisine. He expertly incorporates foraged "sleeping beauties" like chickweed (ranging from corn to fresh grass taste), bitter yarrow, spicy nasturtiums, and fiery shepherd's purse to activate the stomach and promote digestion. A notable discovery is his "Lakritz des Waldes" (forest licorice) – a specific fern whose distinct licorice aromas are extracted and used to lacquer venison, creating an intense, memorable spice extract. Daniel focuses on maximizing "aromas," while his wife Nicole ensures the "aesthetics of the plate." A defiant carnivore, Schmidthaler is celebrated for his "fearlessly feral fare," particularly his offal specialties. His legendary dishes include braised lamb testicles, which he describes as having a consistency akin to scallops, and homemade black pudding, spiced meticulously with cinnamon, carnations, turmeric, and bay leaves. He also features challenging elements such as baked pig's ears, deer tartar, and wild duck eggs. His salads are graced with surprising additions like roasted grasshoppers, baked ants, and shaved, sun-dried liver. While he draws the line at most wild mushrooms for safety, wild porcini remain a staple. His creative ambition extends to concoctions like goat's eye soup, showcasing his commitment to utilizing every part of an animal and pushing culinary boundaries.

Career

• Chef at Unknown, St. Christoph am Arlberg
• Chef at Unknown, Portals Nous (Mallorca)
• Chef at Unknown, Kitzbühl
• Chef at Unknown, Berlin
• Chef-Owner at Alte Schule Fürstenhagen, Feldberger Seenlandschaft

Mentored by Jörg Wörther.