Daniel Klein
“Gastronomy is a great, great, great job. Keep going, don’t give up.”
Gastronomy is a field full of passion, creativity and innovation – and Daniel Klein is a prime example of this. With an impressive range of businesses and concepts, from Michelin stars to interactive cooking schools, he has made a name for himself as a visionary. But what drives him? How does he manage the balancing act between creative cuisine, entrepreneurial success and the pulse of the digital age? In this interview, Daniel Klein gives us exclusive insights into his world.
Tireless spirit of innovation
Daniel Klein is not just a chef, but a true all-rounder in the world of gastronomy. Seven different concepts, including the renowned Michelin-starred restaurant [Kook] 36 , his own cooking school and a strategic social media presence, reflect his passion and tireless spirit of innovation. But how do you keep track of so many projects, remain authentic and manage a team of over 40 employees at the same time? We talk to Daniel Klein about the projects close to his heart, his view of modern gastronomy and the challenges that drive him.
Cheeky, soul food and fusion
ALEXANDRA GORSCHE: Daniel, you have different concepts. Please tell us a bit more about them!
DANIEL KLEIN: That will take a little longer. We have seven concepts. We have a canteen, we now have restaurants that have been awarded Michelin Guide stars. We have a cookery school, our Taste Space, we have our own social marketing team. Then we also look after the Porsche Center and have a bar, so we are actually extremely diversified. And that's what we work for every day.
Do you have a favorite child among these companies?
Our own, of course. The [Kook] 36, actually. It's kind of been our baby for six years, we created it. It's simply my DNA. It is and always will be a project close to my heart.
If you had to describe your kitchen line at [Kook] 36 in three words, what would they be?
Cheeky, soul food-like and with a bit of fusion thrown in.
You are very active on social media and even have your own team for it. What does social media mean to you?
For me, social media is a free tool that we can use to generate guests. That's point one. In the meantime, we've been working a bit more effectively on my part for a few months now. It is constantly growing. In other words, we have made these channels that we have a little bit dependent on me as a person. Because the restaurants also live from my character. And so social media plays a very, very big role for me or for us, for the teams, for the restaurant.
How do vegans and vegetarians fare in your restaurants?
Vegetarian very well, vegan very difficult. Vegan can be wonderful, but it's ideal if you align the kitchen accordingly, then it really makes sense. But it's also a lot of work. We always offer six vegetarian courses in every restaurant.
What makes a good manager for you?
Always being there for your employees, encouraging them, recognizing strengths and weaknesses. That is essential. And you should always know exactly in which area you are deploying whom. Because you also need to develop yourself. I can't say about myself that I'm a perfect manager, but with 42 employees now, I think we're doing quite well.
If you had one piece of advice for the next generation out there, what would it be?
Gastronomy is a great, great, great job. Keep going, don't give up. I think you'll all be successful at some point because there are only a few of us left.
Those are great closing words. Thank you for the interview!
For me, social media is a free tool that we can use to generate guests.
About Daniel Klein
Klein now has seven establishments under his belt. Klein is head chef and owner of the Michelin-starred restaurant [Kook] 36 and the interactive cooking school Taste Space. He is also gastronomic director of the Michelin-starred restaurant edl.eins, the café & bistro Neun36, the Dallas Bar at K Gastronomie and a canteen, and now has his own team that focuses exclusively on social media.
The guiding principle of his restaurant at [Kook] 36 is that the name stands for more than just cooking. They live for their guests, who they pamper in the modern, rustic restaurant in Deggendorf. They create experiences for the palate that can be described in three words: authentic, vibrant, precious. Started in 2018 in Moos and now since January 2023 above the rooftops of the town square in Deggendorf. Continuously “Besternt” since 2021.
In March 2024, he and his business partner Joseph opened an interactive cooking school called Taste Space, where guests can experience an interactive cooking evening. Since April of this year, he has also been the gastronomic director of K Gastronomie GmbH in Deggendorf, managing a total of 6 outlets plus a social media company.
In December 2023, he also launched the “Taste.Tour.” on YouTube together with his videographer Leonhard. In this video series, Klein visits colleagues from the gastronomy industry, producers and iconic culinary sites, always in a simple, uncomplicated and direct way.
For me, social media is a free tool that we can use to generate guests.
