As the executive chef of Paulaner, Chef Daniel marries traditional Bavarian cuisine with modern techniques and local ingredients. The food is wonderfully rustic, yet displays finesse and is plated in a lovely manner; it’s refined comfort food at its finest
Chef Daniel was born and raised in Bavaria, where his grandfather’s supreme cooking skills and passion for hospitality inspired him to become a chef. He began taking cooking lessons at age 12 and soon moved on to apprenticing at restaurants and hotels in Germany. Chef Daniel got his big break in the year 2000 when he earned a chef position at the two-Michelin starred Munich, Germany restaurant Tantris, working directly for Executive Chef Hans Haas. He gained valuable experience introducing new menu concepts, planning large private parties and training the staff.
Chef Daniel had developed both strong personal and professional roots in Germany, but in 2008 he decided to experience the restaurant scene in the States. He landed the prestigious position of chef de cuisine at the Michelin-starred Wallse Restaurant in Manhattan. He ultimately took on the position of executive chef of the entire KG-NY restaurant group, overseeing five New York-based Austrian restaurants, including Wallse, The Upholstery Store, Café Kristall, Café Sabarsky and Blaue Gans before joining Paulaner.
Paulaner is home to two customized copper and steel fermentation tanks (total capacity 10 hectoliters) imported from the legendary Paulaner Brewery in Germany. These tanks are where Master Brewer Andreas Heidenreich, who has crafted beer at Paulaner Brewery branches all over the world, holds court, creating a rotating line-up of unfiltered and unpasteurized beer, just like what’s made at the nearly 400-year-old Munich brewery. The beer that Heidenreich prepares at Paulaner is truly “Tank to Table”, as after the on-site aging process (about two to three weeks) the beer goes directly into the dispensing tanks without any filtering in between, allowing for optimum freshness and flavor. This makes Paulaner’s beer vastly different from most of the brews sold in the United States, which are filtered and pasteurized.
hile he adheres to traditional techniques, Heidenreich does not fear experimentation. He prepares distinct, seasonal beers with his own recipes, such as a West Coast-style IPA made with hops from Washington State and a bottom-fermented beer featuring two varieties of German aroma hops.
Heidenreich’s beer menu exemplifies the German native’s storied, 20-year career in the beer industry. He apprenticed at a Paulaner brewery as a teenager and later attended the Berlin Technical University to study ‘Brewing Technology’ and become a certified Master Brewer. He went on to oversee Paulaner microbreweries throughout Asia before moving to New York City to become the master brewer at Paulaner in Manhattan.