A young Team, a strong Partnership

Alexandre Schmitt, Chef de Cuisine and Owner, 30 years old

The Chef is 29 years old and is a passionate of gastronomy since he was a little boy. After a 4 year Diploma in Catering he started his professional career. Beginning with a short time in Switzerland he decided to leave Europe in order to have his first strong professional experience in one of the best French restaurant in New York. He finished his travel by working in Spain and Germany always in well-known and famous restaurant. After those years he had the opportunity in the “Golfhotel Les Hauts de Gstaad” in Schönried to take responsibility for a 10 headed kitchen team with only 24 years old. Before taking over the restaurant “Zur Rebe” he was Chef in a famous gastronomic restaurant in France.

Cédric Bohnes, Sous-Chef, 33 years old

After his studies as a cook, also in a hotel management school in France, he had the opportunity to work in the restaurant Paulus in Landser (Michelin star chef) . His career led him  also to travel in several countries such as France, Spain and Switzerland. Each location in "high cuisine" establishments. One of his last workplace was the "St. Alban-Stübli" with  Charlotte Bleile. As a passionate and creative cook, the concept of the restaurant "Zur Rebe" has convinced him immediately and he held since the 01/01/2011 the place of sous-chef. He is an ideal complement to the chef and is also making an active contribution to the success of the Restaurant Zur Rebe

Eric Gollentz, Maitre d'hotel, 40 years old

Eric spent five years in the famous Hotel and Catering School of Strasbourg. Then, he was working all around the world to improve his gastronomic knowledge. After one year in England like “sommelier”, four months in Russia for Potel et Chabot (very famous and high class outside caterer), one year and half like headwaiter in French Polynesia, Eric went to Tokyo (Japan) for managing a French Restaurant.

After those years, Eric came back to France and stayed eleven years like “headwaiter-Sommelier” in a famous restaurant in Huningue. He met Alexandre Schmitt, and they worked together during two years. Now Eric decides to join the restaurant “Zur Rebe”, and share all his experience and passion.