i. Biography
Daniel Schimkowitsch works in a lane defined by control: French classical technique as the base, Japanese detail as the accent, and a modern sense of balance that keeps the plate tight. Born in Fürstenfeldbruck and trained at Grand Hotel Sonnenbichl in Garmisch-Partenkirchen, he built his practice on kitchen discipline before widening it into a more open, contemporary expression. At L.A. Jordan, that means clean construction, measured contrasts, and flavor combinations that stay legible.
The Path
Training at Grand Hotel Sonnenbichl in Garmisch-Partenkirchen gave Daniel Schimkowitsch the classical framework that still governs his cooking. The work starts there: order, repetition, precision, and the habit of making each element earn its place on the plate. Since 2014, Daniel Schimkowitsch has been kitchen chef of L.A. Jordan, and the Deidesheim restaurant has become the fixed point of his career. In addition to leading the kitchen, he serves as managing director, so the role extends beyond cooking into the daily structure of the house. The title is operational as much as creative: he is responsible for both the output and the framework that supports it.
The Work Today
At L.A. Jordan, Schimkowitsch’s cooking is described as creative cuisine with refined Japanese touches, and that gives the work its shape. French classical technique provides the structure; the Japanese accents arrive as precision, restraint, and sharpened edges rather than overt signifiers. The result reads as clean and exact, with each component placed to support the whole. His specialty is creative, modern cuisine with Japanese influence and intensely crafted flavor combinations. That combination points to the core of the style: a classical kitchen discipline applied to a more contemporary flavor vocabulary. The work does not reject tradition. It extends it through control, with imagination kept in line by technique. What is notable in Schimkowitsch’s work is composure. As Head Chef and managing director, Daniel Schimkowitsch keeps L.A. Jordan anchored to one center, and that consistency carries through the cooking. Since 2014, the restaurant in Deidesheim has been the place where his ideas are refined into a stable, recognizable form.
Acclaim
Schimkowitsch’s accolades track the progression of that work: first Michelin star (2011), Second Michelin star (2023), Chef of the year (2023), 4.5 F (2023), 9.5 pans (2023), and 4 red toques (2022).
Profile updated July 2026
FAQ
Asked of Daniel
What is Daniel Schimkowitsch's current role?
Daniel Schimkowitsch is Head Chef and Managing Director.
Where did Daniel Schimkowitsch train or study?
Daniel Schimkowitsch trained at Grand Hotel Sonnenbichl in Garmisch-Partenkirchen.
What recognition has Daniel Schimkowitsch received?
Second Michelin star (2023).
