Daniel Achilles also met Sabine Demel at the historic Gasthaus Schwanen. Bernhard and Susanne Diers were the ones who introduced Daniel Achilles to the idea of running his own business and who continued to influence his late career path. This was followed by stints with Juan Amador at the Fährhaus Munkmarsch on Sylt and with Bernhard Diers – first at the historic Gasthaus Schwanen in Haigerloch and later at the Restaurant Am Marstall in Munich.
By now, he really knew where he wanted to go – all the way to the top.
He left Leipzig in 1997 to head south for the first time – to the Landhotel Schlosswirtschaft in Altenstadt, which had been awarded a Michelin Star. The premises was several hectares in size with a herb and vegetable garden for self-catering and an incredibly large amount of cut flowers, trees and other greenery which taught him to respect nature. He completed his alternative civilian service doing landscaping at a Protestant care home. Head Chef Rainer Behringer was responsible for him catching the “star cuisine bug”, as he claims today. From there, he moved to the first top restaurant in Leipzig - Restaurant Stadtpfeiffer in 1995.
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His professional development is both fascinating and impressive: as a son of a cook, he finished secondary school, and then trained to become a cook at the Paulaner Palais Leipzig in 1992. One could almost compare his drive to invent to Moritz Emil Rathenau and Thomas Alva Edison, who were on a life-long search for technological innovations to improve quality of life… Such dedication to the profession and the amount of hard work, concentration and discipline he displays distinguish Daniel Achilles from others. Yet, he never loses track of the golden thread during this culinary conquest and stays faithful to his style of cooking. In his quest for change, Achilles proceeds almost fanatically and keeps refining new creations together with his young team to come up with something entirely personal, unique and, above all, something that had been unheard of before. There may certainly be times when the celebrity chef makes his own utensils and prefers using a nicely shaped branch of a walnut tree for the presentation of an amuse-bouche instead of a plate. This does not necessarily have to be a particular produce, but the way it is prepared or presented. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.īorn in Leipzig, Daniel Achilles is driven by the unconditional desire to always present something new to his guests. Accarrino has been nominated four times by the James Beard Foundation for “Best Chef: West.” FOOD & WINE named him a “Best New Chef” in 2014 and FOOD & WINE readers named him a “People’s Best Chef California” in 2013. Under his direction, the restaurant was recognized with a Michelin star in the 2013, 2014, 20 guides. The result is an intensely personal cuisine that is both technically polished and soulful and which has garnered praise from publications such as Food & Wine, Bon Appétit, Saveur, San Francisco Chronicle, 7X7 and San Francisco magazine. With a strong belief in direct sourcing, Accarrino endeavors to play a role in the growing and development of many of his ingredients. His unique culinary style draws inspiration from his Italian heritage, personal experiences, and classical training with some of America’s best chefs, coupled with his embrace of the bounty of opportunities that California ingredients present. Born in the Midwest and raised on the east coast, he moved west to California in 2007. Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA.
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