Our head chef, Daniel Müllek, has been there from the start. Last year he successfully passed the meat sommelier exam at the Fleischer Academy in Augsburg. We are very proud of our chef de cuisine and would like to take this opportunity to congratulate him again. Daniel developed his affinity for meat as a child and decided to learn the profession of cook. Luckily for us, because becoming a butcher was also an option. Our chef always brings his travels around the world and the experiences he has made into the development of the menu. Thanks to his intuition, his curiosity and his passion, Daniel realizes a lifelong dream: to bring the best steaks and burgers to our guests’ plates. The research and selection of high-quality meat distinguish our chef. It consistently accompanies the dry-aging process, which allows us to offer the highest quality in terms of taste, succulence, ikumi and texture.

Together with our kitchen team, Daniel has developed the recipes for many of the in-house sauces, dressings and dishes. His experience and passion play a major role here. Daniel’s mission is to always create the best possible experience for our guests. He continuously develops and tests “new things” – and in doing so he always creates culinary highlights and, above all, exclusive meat cuts. So it pays to keep an eye on our menus and on our screens for the latest cuts and creations.