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.
The youngest of 11 siblings, I grew up on a farm in Southern Tyrol and already as a boy, I had a natural feeling and understanding for the products produced on our farm.
It is thanks to my older sister that I trained as a chef. I did my training at the Hotel Laurin in Bozen. After that I spent time in various reputed hotels and restaurants in Germany, Switzerland, France and Italy – including the Schlosshotel Pontresina, Hotel Kulm in St. Moritz, Hotel Victoria-Jungfrau in Interlaken, Hotel Palace in Lucerne and in 1978 I spent a year with Paul Bocuse.
Between 1978 and 1991 I was executive chef and manager at Eckart Witzigmann’s “Tantris”. This was certainly my most important experience on my path to opening my own hotel and restaurant. In 1979 I was awarded my first star and in 1981, at the age of 32, I became the youngest 3 star chef in Germany.
In 1991 I discovered my “Residenz” when travelling from Munich to Salzburg in Aschau. Following extensive conversion work, the building, dating back to the 15th century, opened in 1991.
My “Cuisine Vitale” combines wellness with culinary delights, whereby the clear and unequivocal nature of my creations is important despite the diverse aromas and flavours that I draw on.
What was your most moving culinary experience? In 1976 I arrived at Mr Haeberlin’s restaurant without a reservation. At that time, I didn’t know you needed one.
The most amusing kitchen incident you ever witnessed? I remember one day when the geese, which were to be served at 12 noon, were still not tender at 11.45 am. Now I can laugh about it.
Your best piece of advice for amateur chefs? Cooking well.
Germany
