Chef André Jaeger, whose years in Hong Kong working at The Peninsula proved formative for his career in Europe. Photo: Winson Wong

Swiss chef André Jaeger on his Hong Kong years and why he had to leave even though he loved it

  • In 1975, after four years at The Peninsula, in Hong Kong, the chef returned to Switzerland to take over his parents’ restaurant, Fischerzunft
  • But running his own business was not easy, and it wasn’t until he made some additions to the menu that things changed
Topic |   Food and Drinks

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Chef André Jaeger, whose years in Hong Kong working at The Peninsula proved formative for his career in Europe. Photo: Winson Wong
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