Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
‘Respect has been a driving force in my life as a chef. I have great respect for my roots. I am a child of Southern California, and that is where I have spent most of my professional life. I believe to be creative you have to have a strong sense of tradition. I have collected cookery books since the age of 16 and my first restaurant experiences. I wanted to understand the art, and all the stories that lay behind it, big and small. Respect for the people with whom I work. We all share the same family feeling. That is a huge source of satisfaction in our daily work and key to our success. Respect for gastronomy itself. I look on it as a fully-fledged form of expression. It is pure poetry, in wines and dishes. Respect for classic French cooking methods. I learnt these particularly from chef James Boyce when I worked for him in Arizona. Respect for your ingredients. They are at the basis of my ‘artisanal approach to cuisine’. It’s a very personal approach, based on simplicity, aesthetics and balance’.
What was your most moving culinary experience? To be named Grand Chef Relais & Châteaux.
The most amusing kitchen incident you ever witnessed? When I was making a beetroot velouté, I suddenly tipped over the blender when it was going full tilt. The kitchen and all the staff ended up covered in pink. You should have seen everyone’s faces as they looked at what was happening with total astonishment...
Your best piece of advice for amateur chefs? Patience! That’s the key to success.
United States
