„My cuisine is based on natural ingredients of the best quality and preparation. Real enjoyment arises where things carry each other and thus become something distinctive almost as if by itself. Experience the half-timbering in the architecture of my kitchen.“ - Daniel Raub

The path to becoming a chef was not as clear-cut as one might assume. Of course, in a family business, young people often help out with service, and they quickly become familiar with how everything works in the kitchen and restaurant. Nevertheless, or perhaps precisely because of this, Daniel Raub wanted to try something completely different first. His mother Karin still laughs when she remembers how little Daniel did an internship with a tax advisor at the end of his school days.

But this completely different world of a purely office-based job quickly opened his eyes: this was not what he wanted his future to look like. And so he ended up following a path that seems to be in the family genes: training to become a chef.