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.
I more or less grew up in the restaurant in my parents’ hotel in Mayerling, so I’m a real “restaurant child”. What fascinated me most was the opportunity to constantly create new dishes. That was so much fun that I decided to become a chef. It was my mother who took over my training in the beginning. She was the person who put a stamp on my first years as a chef, by laying the foundations for my later successes.
During the conversion of my parents’ hotel in 1984, I played an active part. In 1986 we opened the gourmet restaurant “Kronprinz” at our hotel “Marienhof”. That was where I worked for the first time as executive chef.
In 1990 I took over my parents’ hotel and focused on continuously improving quality and these efforts were rewarded in 1999 with my first star. After extensive modernisation, the “Hanner” emerged in its present form. I love contemporary art and have, therefore, decorated my hotel with select objects which are regularly changed.
With my highly seasonal and regional cuisine, in which I combine the advantages of classical with those of modern cuisine, I secured my second star in 2007.
What was your most moving culinary experience? During a visit to the restaurant Masa in New York I experienced cooking and eating as an almost religious act.
The most amusing kitchen incident you ever witnessed? One of our young chefs didn’t see the open door of a combi-steamer and knocked himself out. After a few minutes he was back in action, thank goodness unhurt, but with a huge bump on his head.
Your best piece of advice for amateur chefs? Purchase the best products and process them in as pure a manner as possible!
Austria
