German chef Daniel Schimkowitsch started his training at the Grand Hotel Sonnenbichl in Garmisch-Partenkirchen at the age of 16. Three years later he joined the team at Burghotel Wernberg under , who already had two Michelin stars at the time. When Jürgens left to head up gourmet restaurant Überfahrt in Rottach-Egern, Schimkowitsch came along and continued working with Jürgens for another year. After five and a half years with Jürgens, Schimkowitsch became chef de cuisine of restaurant Tramin in Munich in 2009, where he earned his first Michelin star in 2012. The ambitious young chef now lives by the idea of “being inspired by everything possible, always broaden your horizon, being open for each and every idea and yet demonstrate a clear personal and unique style”. His French-style cuisine is accentuated with Asian flavours, creating dishes such as North Sea shrimps with carrots and lemon & ginger emulsion, pigeon with cherries and cannelloni or beef with summer truffles and teriyaki sauce as well as yogurt, peach, avocado and pepper.
After four years Schimkowitsch took over the kitchen of the Ketschauer Hof in Deidesheim,where he is now in charge of the team at the newly redecorated and renamedrestaurant L.A. Jordan.
1 Michelin star | 2012
16 Gault Millau points
Newcomer of the Year, in 2010| Gusto
+49 6326 70000