Son of restauranteurs,Grand Chef Relais & Châteaux André Jaeger knews from a young age that he wanted to do great things in the kitchen. His cuisine combines his formal culinary training with the knowledge that he gained through extensive world-widetravels. Chef explains ‘the hotel, formerly the parent company of a fishermen’s corporation, is awash with light, modern, pared-down dishes which I serve with an Asian twist. That is the kind of food that I serve in my hotel and restaurant.’

Having graduated from hotel school in Lausanne, he took his skills and passion to the Dorchester in London, and then to the Grand Hotel Eden in Lugano and, finally, the Peninsula Hotel in Hong Kong, before returning to the17th-century family hotel on the banks of the River Rhine. The experience that he brought back with him from these travels influenced his cuisine, and hethrew himself into a ‘nouvelle cuisine’ influenced by flavours and cooking techniques from Asia.

Three Questions withAndré

What was your most moving culinary experience?

The preparation of Christmas dinner for the Swiss Federal Council, in Bern, in 1997. During the aperitif, its president, Arnold Koller, wanted to find from his fellow guests which chef was in charge of the cooking. Federal Councillor Jean-Pascal Delamuraz burst out ‘it’s André Jaeger, my friend from Schaffhausen!’

The most amusing kitchen incident you ever witnessed?

When I had just been appointed to the post of Food and Beverage Manager at the Peninsula Hotel in Hong Kong, some of the kitchen staff didn’t think I would be able to make eggnog (a drink traditionally served during the holidays in the United States and Canada). They were unaware of my experience as a chef. I took a perverse delight in putting them right. It was one of the best eggnogs ever made.

Your best piece of advice for amateur chefs?

Keep it simple, go for quality, and leave yourself time to look after your guests.

  • 1 Michelin star
  • 19/20 | Gault & Millau

Rheinhotel Fischerzunft

Rheinquai 8



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