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Kitchen chef Daniel Schimkowitsch

Vita in a nutshell and to the point

  • 2011: at just 26 years old, first Michelin star at the Tramin restaurant in Munich
  • 2014: Move to Deidesheim to open L.A. Jordan and renewed award of a Michelin star, which he has successfully defended ever since
  • 2019: “Rising star of the year” | Gault & Millau
  • 2022 “4 red toques” | Gault & Millau
  • 2023: “Chef of the year” | Gusto
  • 2023: “4.5 F” | Feinschmecker
  • 2023: “9.5 pans” | Gusto
  • 2023: Second Michelin star

The press sums up the quality fanatic’s activities quite well with buzzwords such as French-Mediterranean roots, Japanese influence, first-class products and creative combinations.

Here are the latest press reviews

But what exactly is it that attracts lovers and new discoverers to L.A. Jordan? moves to Deidesheim?

“The almost unparalleled cuisine at L.A. Jordan, which impresses with its great taste and craftsmanship,” say some. “It’s the touch of Japan,” say the others. In fact, inspired by the Asian world of flavors, Schimkowitsch clearly picks up on Japanese elements, but does not copy them, remaining true to his line and bringing true flavor bombs to the plate with the Kinmedai from the Dry-Ager and the Wagyu beef. His cuisine is set in the here and now, and he concentrates on the essentials: the highest quality products.

And what does the Executive Chef himself see as the core of his cuisine?
“I love everything from the water, so fish and seafood, as well as meat,” he admits with a grin. A passion that drives him to create exceptional flavors at the highest level!

I love all products that come from the water: fish and seafood. Also meat!