Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Our TV Channel
See our thematic videos
 
 
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Homestead Inn - Thomas Henkelmann.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. United States,Greenwich

Thomas Henkelmann

Chef
Homestead Inn - Thomas Henkelmann Greenwich 06830

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.


Hotel
Check-in date



Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here