As the story commences with many well-regarded chefs, Pierre Schaedelin began his cooking journey in his grandmother’s kitchen in Alsace, close to border with Germany. At 16, Pierre began his formal training as an apprentice at Michelin-ranked Au Fer Rouge. As he developed his fundamental cooking skills, his long-term objective was securing a position with the renowned Haeberlin family at the picturesque Auberge du l’ill, one of the oldest Three-Star Michelin restaurants in France. At 18, he realized his goal when he was hired as a commis chef and spent several passionate years honing his talents under the skillful guidance of Paul Haeberlin.

With Chef Haeberlin’s recommendation, the renowned chef Alain Ducasse brought Pierre to his Three-Star Michelin Louis XV at the Hotel de Paris in Monte Carlo. Through hard work and determination, Pierre worked his way up through the ranks. Ultimately, Ducasse offered him the position as Chef de Cuisine at Monte’s, an outpost in London, where he stayed for 4 years.

Setting his sights on the United States, Pierre accepted a sous chef opportunity at Le Cirque 2000 in New York in 1999. When Executive Chef Sotta Khun departed in 2000, Pierre was promoted to the top spot, where he remained until 2006.

After departing from Le Cirque, Pierre shifted direction dramatically when he was offered a fantastic opportunity with Martha Stewart to be both her private chef and to collaborate on a book about Entertaining.

Towards the end of 2009 Alain Ducasse and Pierre reunited and garnered rave reviews at Benoit, a chic brasserie in New York. Undoubtedly, Pierre’s tenure at Le Cirque, coupled with his recent collaboration with Alain Ducasse and Martha Stewart, were phenomenal experiences in dynamic culinary environments.