Jan Schmidlin

The Climb

Apprenticeship at Restaurant Park by the Rhine Falls in Schaffhausen set Jan Schmidlin inside a working kitchen where service rhythm, repetition, and precision mattered from the start. That first station established the habits the trade asks for: consistency under pressure, attention to detail, and the stamina to keep producing at pace. Jan Schmidlin now works across two kitchens, each demanding a different kind of control. As chef-owner of D'Chuchi (since 2014), he carries the responsibilities of ownership and standards in one room; as chef of Delhi Lahori, he works in a separate culinary register with its own pace and vocabulary. The range is practical rather than decorative: one role is defined by direct leadership, the other by adapting technique to a different cuisine.

Today

Indian-Pakistani naan and curries are Jan Schmidlin’s focus at Delhi Lahori, a line of cooking that relies on warmth, depth, and consistency. The work sits apart from the modern, purist cuisine associated with his Schaffhausen kitchen, and it asks for confidence in bread, spice, and the layering that carries comfort without losing clarity. The value of the two kitchens is in the contrast they create. One points toward clean lines and contemporary restraint; the other toward spice, softness, and the timing needed for curries and bread served warm. Jan Schmidlin’s career is defined by that ability to hold different traditions in one practice without blurring them.

Signature

Garlic Naan, Butter Chicken, Seekh Kebab, Swiss salmon from Lostallo, and local trout fillet make up Jan Schmidlin’s signature dishes. The range is telling: Garlic Naan and Butter Chicken anchor the Indian-Pakistani side of the list, Seekh Kebab adds another familiar marker, and Swiss salmon from Lostallo and local trout fillet bring in local produce. The menu language moves between traditions and ingredients with no need to force them into one category.

In Their Words “I feel most drawn to the fresh, clean flavours of Nordic cuisine.”

Recognition

Michelin Bib Gourmand (2024) and 15 Gault Millau points (2023) are the recognitions attached to Jan Schmidlin’s work. Together, they point to a chef whose output is being read for technical control and for the ability to sustain more than one culinary identity at once.