i. Biography
Jochen Kreppel cooks at Der Dantler in Munich with the discipline of a kitchen shaped by ownership and then pared back to direct, seasonal work. The setup favors clarity over ornament: the day decides the menu, the produce sets the terms, and the plate stays close to what is available now.
The Path
Ownership experience sits underneath the present role at Der Dantler, and Jochen Kreppel’s work reads like someone using that background as practice rather than display. Executive Chef is the title, but the craft on view is about applying hard-earned structure to a restaurant built around seasonality. The result is a kitchen language that stays grounded in the day’s realities, with enough confidence to keep the cooking clean, current, and unforced.
The Work Today
The menu at Der Dantler moves through pasta, pastrami sandwiches, daily fish and ramen, a compact list that covers comfort, sharpness and heat without widening into excess. In Jochen Kreppel’s hands, those dishes suggest a kitchen that can shift between familiar formats and more personal expression while keeping the execution direct. Pasta carries immediacy, pastrami sandwiches bring a firmer savory register, daily fish marks the menu’s changing rhythm, and ramen adds a bowl format with weight and focus.
Signature
Jochen's signature dishes include Pastrami Sandwich, Giesing Ramen, Fussilli gigante, Barisch Ceviche vom Saibling, and Tatar von der im Ofen gegarten Rote Bete. Read together, they map the range of the cooking: Pastrami Sandwich brings directness, Giesing Ramen a warmer, more sustaining line, Fussilli gigante a sense of scale, Barisch Ceviche vom Saibling a sharper seasonal note, and Tatar von der im Ofen gegarten Rote Bete a more grounded finish. The common thread is a kitchen working across texture and temperature without losing its focus.
Acclaim
The key recognition in Jochen Kreppel’s career is the sustained run at Upper Eat Side before opening his next project. That period matters less as a headline than as evidence of consistency over time, with ownership and daily cooking reinforcing each other until the work developed a clearer identity. Seen from Der Dantler, that chapter reads as the point where the cooking sharpened into a more defined language.
Profile updated July 2026
FAQ
Asked of Jochen
What is Jochen Kreppel's current role?
As of 2026, Jochen Kreppel is Chef.
What is Jochen Kreppel known for?
Creative, seasonal dishes at Der Dantler, including pasta, pastrami sandwiches, daily fish and ramen.
