About us
Our story doesn’t start with a business plan, but in 2013 – in a kitchen in Salzburg.
Our story
Jakob and Daniel met in 2013 at a Michelin-starred restaurant in Salzburg. Colleagues became best friends – and countless conversations eventually became the idea for a restaurant of their own.
Until then, their paths led through different houses, kitchens and roles. What connected them early on was the same idea of hospitality: focused, personal and free of unnecessary formality.
“Food should be fun.”
The road to Das Schrei
2013
Everything goes back to 2013. After his apprenticeship at St. Peter Stiftskulinarium, Daniel started working at a Michelin-starred restaurant in Salzburg. Jakob arrived there for his own apprenticeship in 2013 – and that is where the two finally met.
They clicked straight away, and a strong friendship began to grow.
Next
After their time together in Salzburg, Daniel was the first to move on – to the chef’s table at Rote Wand on the Arlberg. There, under Max Natmessnig, he rose to sous chef. The uncompromising, produce-driven cooking, the small team and the closeness to the guest still shape his style today.
Rote Wand
Soon after, Jakob followed him to Rote Wand. Together they saw how Joschi and Natascha Walch had created a place where cuisine, wine, architecture and hospitality formed one coherent whole. That time shaped their idea of how a restaurant should feel.
Hamburg
While Daniel refined his role as sous chef, Jakob moved on to Hamburg. At the three-Michelin-star restaurant The Table by Kevin Fehling, he gained invaluable experience in fine dining. Different paths – but always with the same goal of developing their own style.
2021 · Back in Salzburg
In 2021, the wish to work in our home town brought us back to Salzburg. Here we founded Das Schrei, first as a pop-up. A few months turned into three and a half years – and with every service, not only our culinary vision grew, but also the wish for a permanent home for Das Schrei.
2024 · Today
In 2024, we finally found the place where the original idea could come true and keep growing. Over many months it was planned, renovated and rethought. The result is a restaurant that matches the vision of two young entrepreneurs down to the last detail – with a dining room, chef’s table and garden. A place where all the experience of past years comes together. A new home for Das Schrei.
Step by step
In 2021, a real restaurant of our own wasn’t the plan yet. We simply wanted to cook together, be hosts and find out how our idea of food would feel.
So Das Schrei began as a pop-up. A few months turned into three and a half years. With every menu, every guest and every season, our idea kept evolving – not according to a master plan, but entirely organically.
A few months became three and a half years of pop-up.
Running our own place
Daniel kept developing his own signature in the kitchen – defined by precision, a focus on produce and the joy of reinterpreting classic techniques.
Jakob also started out as a chef. Only when he took responsibility for the dining room did he discover a growing passion for wine. Necessity turned into curiosity, curiosity into enthusiasm – and finally into a defining focus.
Through countless winery visits, tastings and his training as a certified sommelier, Jakob made wine an equal part of Das Schrei alongside the kitchen. Today, food, wine and non-alcoholic pairings are created as one inseparable trio.
A home for our idea
Once Das Schrei had long become more than a pop-up, we started looking for a permanent home.
After a long search, we found the place where Das Schrei could grow. The building was thoroughly renovated over many months and completely rethought – with a dining room, a garden and a chef’s table that recalls the time that shaped us.
But Das Schrei is not a copy of where we worked before. It is the sum of everything we learned along the way – and the fruit of a friendship that, over time, created something we could never have imagined back in 2013.
The people behind it
Jakob is responsible for the dining room, the wine selection and both the wine and non-alcoholic pairings. His training as a chef still shapes how he thinks about drinks: always starting from the dish, never detached from the menu.
Daniel stands for the cuisine of Das Schrei. His style combines precise craft, clear produce and a playful lightness that keeps a menu lively, however focused it is.
Our approach
Built on a strong idea, Das Schrei has grown organically – and that is exactly how it should keep evolving.
The story continues