André Jaeger
CV and info
Date of birth
12.02.1947
in
Rümikon, Aargau, CH
Training
1963: Hotel Beau Rivage-Palace, Lausanne
CV
1965: School of Hotel Management, Lausanne.
1971: Peninsula Hotel, Hongkong (Food & Beverage Manager)
1981 - 2015: Die Fischerzunft, Schaffhausen
1995: 19/20 HHHH, Gault Millau
1971: Peninsula Hotel, Hongkong (Food & Beverage Manager)
1981 - 2015: Die Fischerzunft, Schaffhausen
1995: 19/20 HHHH, Gault Millau
Philosophy
Cuisine of happiness
Member of
Relais & Châteaux
Les Grandes Tables du Monde - Traditions & Qualité
Les Grandes Tables du Monde - Traditions & Qualité
Awards
Chef of the Year, Gault Millau
Special aspects
Swiss cooking is admittedly good but after enjoying a meal you feel really satiated. It is almost a calorific sentence which virtually forces you to rest after the meal.
