Alexandre LESSER took the reins of the Hotel-Restaurant Au Riesling in Zellenberg in April 2023, as owner and Chef de Cuisine.
A new challenge that will be based on more than 12 years of experience in the culinary field and a career path rich in experience in major houses and abroad.

Alexandre LESSER : “After starting my training as an apprentice at the hotel restaurant Au Bœuf Rouge (Niederschaeffolsheim), a family structure where I learned the basics of the trade, I worked in renowned establishments such as the Maison Pic in Valence (3 *** Michelin), the Assiette Champenoise in Tinqueux for the chef Arnaud Lallemand (3 *** Michelin), and the Hôtel Georges V in Paris (3 *** Michelin).

My time in the United States as Executive Sous Chef on board a Disney Cruise Line Company cruise ship, as well as my experience as Sous Chef at the Four Seasons Hotel Georges V Group (3 *** Michelin), have all enriched my culinary expertise in these high-end establishments.

In terms of cooking, I am in the optics of a cooking based on fresh raw products made house, emphasizing regional dishes which hold me in heart by using noble products. I also try to work with local producers as much as possible. My travels have broadened my palette of flavors and culinary techniques, which allows me to offer an innovative and tasty cuisine.

My experience in renowned establishments and commitment to quality cuisine using local products will be valuable assets in the development of Au Riesling Hotel and Restaurant.”