i. Biography
His work is built from taste handled as material: studied, separated, recombined, then set down with enough control to read as precise and still feel alive. Daniel Gottschlich’s cooking works by layering, not display; it is assembled until only the necessary remains.
Coming Up
At Ox & Klee, the work of Daniel Gottschlich is carried across the room as much as the plate, with the Owner and Head Chef role setting the pace of service and the shape of the dining room. As chef of Accents Table Bourse, he extends the same discipline into another context. In both kitchens, his presence is described less as ornament than as a force that gives the work its tone, focus and identity.
Where They Are Now
That role leaves Daniel Gottschlich responsible for the restaurant’s creative direction, daily standards and long-term identity. The emphasis is on stewardship as much as invention: consistency has to hold the same weight as new ideas, and each detail has to answer to the larger structure. The result is a kitchen culture built on expectation, patience and ambition, where every service adds to the whole. His comments on team-building are drawn from work and ambition rather than category. He has also described the length of the apprenticeship that sits behind leadership in a serious kitchen: “At Ox & Klee, a colleague has just started as a commis. She has talent, but it will take her about ten years to become Head Chef, that is, to perhaps win a star.” In that account, kitchen advancement is measured by time, repetition and precision, with progress earned rather than assumed.
Signature
Daniel's signature dishes include Toffee, Red Shiso, and Klee. The names point to a practice that is restrained rather than loud, using contrast, texture and memory as part of the composition.
In Their Words “I don’t have a fixed quota. It is completely open to whoever works here. What do they want to achieve? How do they enrich the team? Those are the criteria, not gender.” “At Ox & Klee, a colleague has just started as a commis. She has talent, but it will take her about ten years to become Head Chef, that is, to perhaps win a star.”
Honors
Daniel Gottschlich has received MICHELIN Guide, Michelin star (2015). Daniel's honors include Michelin star (2015) and Two Michelin stars. The recognition tracks a career that has advanced with steady pressure, without loosening the rigour at its center.
Profile updated August 2026
FAQ
Asked of Daniel
What is Daniel Gottschlich's current role?
Daniel Gottschlich is owner and Head Chef of Ox & Klee.
What recognition has Daniel Gottschlich received?
Michelin star (2015).
