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.
My parents lived in the Black Forest of Germany and we always enjoyed basic, fresh food. When I was sixteen, I began a three year apprenticeship at a hotel in the region where I learned how to prepare basic French cuisine. From there I went to Geneva, Switzerland where, at the time, I found that nobody respected a German in the kitchen. The chef, who was French said, “Go home! You don’t speak French yet!” So in addition to learning to cook, I took French lessons three times a week. From there I went to Auberge d’Ill for 15 months. The Haeberlin family was so great!
The job of a chef is very physical so when I’m not in the kitchen, I try to stay in shape and cut down on stress by skiing, playing tennis, and going to the gym. You’re on your feet at work and have to be strong enough to do the job!
What was your most moving culinary experience? My father made German food. His bratwurst? The best in the world! I should add, too, that working at Auberge d’Ill was extremely moving as well. It was there that I learned not to go overboard. How to make correct flavors, how to streamline, how to create sauces.
The most amusing kitchen incident you ever witnessed? During my apprenticeship, they threw me in the fish tank! It was: Welcome to the business!
Your best piece of advice for amateur chefs? Organize your mise en place. Don’t take too long to cook.
United States
