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.
“We don’t learn for school but for life”. There is a lot of truth in this frequently quoted and slightly overtaxed pearl of wisdom. But at least in my case, I can say that it holds true for me. My path to my dream profession chef began with a school work placement which was so much fun that my choice of career was easy. After my training and various positions in the Saar, I worked for 15 months in 1992/1993 for Claus Peter Lumpp at the restaurant Bareiss and then switched to the restaurant Schwarzwaldstube, where I spent a further 15 months in Harald Wohlfahrt’s team. It was this time in my life that made the biggest impression on me. At Harald Wohlfahrt’s, I learned to work consistently and to vigorously pursue my goal of becoming a very good chef.
As executive chef at the restaurant “Orangerie” at the Parkhotel Gengenbach, I was awarded my first star. After another important position – as executive chef at the Schlosshotel Bühlerhöhe – I decided to start my own business in Saarbrücken. With my GästeHaus Erfort I experienced what I would describe as the greatest highlight of my career, the award of my third star in 2008.
With my modern interpretation of French cuisine, I seem to appeal to the taste of more than just a few people. This supports my general philosophy, “Truth lies on the plate”.
What was your most moving culinary experience? Enjoying my grandmother’s apple pancakes.
The most amusing kitchen incident you ever witnessed? A guest asked me to write a dedication in his dog’s autograph book which, in fact, contained entries by many of my reputed colleagues. That was a both surprising and, at the same time, interesting experience.
Your best piece of advice for amateur chefs? Anyone who really wants to cook well shouldn’t be sparing with the ingredients, and only use carefully selected and fresh products. And then prepare them with due respect.
Germany
