Service & Kitchen

With its 3-Michelin-star rating, the restaurant L. A. Jordan has entered a realm that is no longer simply referred to as haute cuisine, but rather as a culinary philosophy.

The team sees the third star as the culmination of a journey. Daniel Schimkowitsch’s joy rings out loud and clear: “What a wonderful affirmation of our daily actions, thoughts, and aspirations! It’s in our culinary DNA to put the guest at the center of everything we do, combined with the idea of giving them a moment they wouldn’t expect to find in Deidesheim—a truly unique moment. This Michelin award is raining down on us like an unexpected shower of gold—we’re completely overwhelmed. These three stars mean an enormous amount to me personally. On top of that, they honor the Ketschauer Hof gourmet resort and our passion for hospitality.”

What sets this cuisine apart is not recognizability in the classical sense, but rather the opposite: its irreproducibility. Executive Chef Daniel Schimkowitsch’s distinctive, personal style deliberately defies any stylistic categorization. “We don’t work toward a particular style,” says Daniel Schimkowitsch. “Style emerges on its own—or it slips away from us again. Both are intentional.” This unpredictability is not an effect, but a principle. Structure meets intuition; precision meets openness to the unexpected. The result is a cuisine that constantly reinvents itself without losing its identity. “Every course arises from an approach that does not become fixed but consciously remains in motion—between control and instinct, discipline and provocation,” Daniel Schimkowitsch continues.

Another hallmark of his culinary style is his uncompromising approach to working with exceptional raw ingredients from around the world —often rare, highly specialized, or of almost extreme quality. From Japanese fish to outstanding European products to special ingredients from small producers worldwide. The kitchen sees itself as a curated collection of culinary rarities. The dishes that emerge do not simply reflect their global origins—they are transformed into something radically unique. “I’m a product fetishist,” the chef admits openly. “For me, it’s not about luxury for luxury’s sake, but about fascination. A raw ingredient has to move me emotionally. Only then does a creative process begin in my mind.”

Nothing at L. A. Jordan is routine. Rather, it’s a state somewhere between precision and controlled chaos. Sous Chef Patrick Mairold puts it this way: “There’s no set mode in our kitchen—and that’s exactly what makes us strong. We work at the highest level, but never on autopilot.” Head Sommelier Stephan Nitzsche adds: “Our guests sense that nothing here is standardized—neither the menu, the wine pairing, nor the service. For us, luxury doesn’t mean repetition, but absolute attention to the moment. The L. A. Jordan experience can’t be learned or described. You have to experience it—anew every day.”

The idea, conceived by the head chef, is by no means fully realized at the Pass. It continues in the discreet, highly attentive service, is reflected in a wine list with remarkable depth of vintages and great curatorial care, shapes the atmospheric interior, and is palpable throughout the entire culinary concept. In this way, the details come together to create an exclusive overall experience that extends far beyond the plate, engages all the senses, and lingers long after the meal is over.

L. A. Jordan stands for a radically personal, one-of-a-kind culinary experience of the highest caliber. It is defined by top-quality ingredients from around the world, emotional intuition, and a distinctive style that deliberately defies categorization.