Jean-Paul ACKER
A young and already rich career in beautiful family houses...
Jean-Paul Acker was born in September 1992, in Colmar.
His mother's family comes from Switzerland and his grandfather was a baker.
His father comes from the valley of Munster and it is in the village of Metzeral that the family is settled.
Jean-Paul's parents cultivate a vegetable garden and have an orchard. They instilled in their son the values of flavour and respect for products.
Having decided to make cooking his profession, Jean-Paul began his training (CAP and BP) at the CFA in Colmar. And for his apprenticeship, there is, close to his home, a renowned establishment: the Clarines d'Argent, with the chef Frédéric Kempf.
At the age of 18, in July 2011, it was another family house that welcomed Jean-Paul: La Cheneaudière, with chefs Roger Bouhassoun and Daniel Stein.
Trust was quickly established between them, as well as a beautiful friendly complicity.
He became their sous chef in 2016, at the age of 24.
Eager to enrich his experience, Jean-Paul headed for Provence with a first experience at the Michelin-starred Relais & Châteaux le Prieuré in Villeneuve les Avignon.
This was followed by three exceptional years at the Oustau de Baumanière- Relais & Châteaux, as sous-chef to Glenn Viel when the chef obtained the grail with the 3rd Michelin star (January 2020).
In the spring of 2021, it is with great emotion that Jean-Paul takes over from Chef Roger Bouhassoun, making his other mentor, Frédéric Kempf, proud.
In October 2024, Jean-Paul was awarded the prestigious title of ‘Grand de Demain’ by the famous Gault&Millau culinary guide. A real accolade for him and his team. The 2025 edition of the guide also awarded him a mark of 14/20 and two Toques.
Jean-Paul is at the head of a team of 20 people.
Since the beginning of 2024, he has been offering you the chance to discover his cuisine in one of the hotel's 2 restaurants:
- Gourmet restaurant ‘Le Chêne
- Gastronomic restaurant ‘La Table des Chefs’ (14/20 and 2 toques in the Gault & Millau 2025 guide)
