Daniel Pause has been working at Kempinski for many years, he joined the hotel chain in 2000 at the Kempinski hotel in Gravenbruch, as member of the banquet part of the kitchen. He became Executive Sous Chef. He worked as a chef in Germany, then he joined the nearby Kempinski hotel Adriatic in Croatia, as Head Chef.
He is an ideal candidate for such position, due to his long work at the hotel chain and his cooking capabilities. With his knowledge he will guarantee that Kempinski cuisine remains at an extremely high level, suitable for such hotels, but he is excellent in combining local dishes in high-level cooking; Istria is one of the richest regions in terms of gastronomy.
Daniel is proud to present his unique cooking philosophy; his work is more than just preparing food and cooking at the restaurant. It is combining tastes, cooking with love, presenting food as art and combining tastes and wine; the goal is preparing the best culinary experience ever.
After being selected for the position of Head Chef at the Gourmet Restaurant Sophia, he immediately gained success. With his team of selected professionals he prepares unforgettable dishes in all hotel restaurants and bars; the team tries to satisfy every guest's wish, no matter how bizarre it is. The team has its own herb garden on the roof of the hotel; local, fresh and seasonal spices are guaranteed.