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 did my apprenticeship at Relais & Châteaux l’Hostellerie Saint Roch in the Ardennes, before I toured round the classic restaurants in Belgium. I took up my first post as chef at the age of 23. That was the beginning of a whole new life, lots of travelling and, in a sense, a round-the-world trip.
I threw myself into the job 100%, telling myself that, when you’re a chef, your apprenticeship is a never-ending journey: it lasts your whole life long. My career really took off in Asia, when I set up in Kuala Lumpur and won the prize for the best ex-patriate chef in Malaysia in 1999. After that, I was able to move to Singapore where I met my wife and all my dreams came true. And, as the Americans say: “the rest is history”. When I joined Relais & Châteaux it gave me the opportunity to discover that I was not alone, that I was now part of a glorious big family.
My cuisine combines French techniques with Japanese produce.
What was your most moving culinary experience? In 2002, I tasted foie gras with strawberries: it was at Les Crayères when Gérard Boyer was still in charge of the kitchens. I had believed until then that certain ingredients just did not go together. That experience showed me that anything is possible and that you have to keep an open mind if you want to be creative in cooking.
The most amusing kitchen incident you ever witnessed? When a “restaurant critic” wanted to reassure himself that, yes, my foie gras did come from a sheep.
Your best piece of advice for amateur chefs? Nice music to create an ambiance and a glass of Chardonnay to keep you company while you cook.
Singapore
