As a private chef, Daniel Kohler (28) from Hohenweiler spoils the palate with a lot of creativity and love for regional products.
“Private cooking is something special. A welcome change for gourmets,” says Daniel Kohler, who has been working as a private chef since June. Extraordinary people and events are part of his everyday work. “I cook fresh on the spot. It has already become standard practice for the aperitif to be taken in the kitchen and for me to tell you something about the menu or even reveal recipes,” he says about “show cooking” at private events. Flexibility is the be-all and end-all in his job. “I only need water and electricity,” says Kohler, who has already cooked for 30 people on a beer bench in a villa on Lake Constance. “When I arrived, I was very surprised. But I knew how to help myself and was still able to inspire with my dishes.” At Glopper Castle, he recently organized a customer event for fitness expert Bernd Österle, who has since been a big fan of Daniel’s cooking skills.Daniel loved good things from an early age Meal. Later, during his apprenticeship as a digital printing technician, he spent his hard-earned money visiting gourmet restaurants. “I met my now-wife when I was a teenager and wanted to impress her with fine dining,” he reveals. But not only the food was fun for Daniel, but also the preparation of the same. But since the cooking profession was discredited because of the specific working hours, he initially chose a different career path. Until Daniel noticed during an internship how much he enjoys professional cooking. “I deliberately chose this business because there is still a lot of value placed on the original craft.” He learned how to use a whole animal and cook with seasonal food from his own garden. He got the finishing touches in the award-winning kitchen Stefan Lenz in the Casino Restaurant Falstaff in Bregenz. “I think that I was able to score with my chefs with creativity and taste, but I wasn’t the fastest,” he recalls of his apprenticeship years. That he doesn’t cook in a star temple today, but as a “one-man show” on the road is not least due to the pandemic. “People could no longer go out to eat, but the desire for a taste experience was still there. That’s how I suddenly got the first requests for private cooking.” Hoping for an internship in Steirereck He has the basic recipes in his head, but his great passion is the creative component of cooking: “Sometimes the ideas literally come to me in my sleep.” 28-year-olds at markets or with renowned colleagues. For example, he visits the legendary Steirereck in Vienna once a year: “I’ve been trying to get an internship with Heinz Reitbauer for a long time, but unfortunately it hasn’t worked out yet.”
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