BIO: JEREMIE BAESSLER, HEAD PASTRY CHEF
Rosewood Schloss Fuschl
Jérémie Baessler, Head Pastry Chef at Rosewood Schloss Fuschl, brings a lifelong passion for the art of patisserie, shaped by decades of experience across some of the world’s most celebrated kitchens.
Born and raised in Alsace, France, Baessler discovered his love for the culinary arts early on. By age 13, he had already completed his first internships in two restaurants, igniting a deep enthusiasm for cooking. Shortly before turning 14, he began a culinary apprenticeship at Restaurant À l’Agneau in Mothern, France, which he completed in 2003. While initially trained in savory cuisine, his true passion quickly revealed itself in the world of pastry. He pursued additional training at La Source des Sens in Morsbronn-les-Bains, France, where he refined his skills in classic French patisserie.
In the years that followed, Baessler gained valuable experience in high-end seasonal resorts across winter and summer destinations, before returning to Alsace to continue expanding his craft. In 2011, he joined the opening team of the Shangri-La Hotel in Paris as Commis Pâtissier under the esteemed Chef François Perret. There, he sharpened his technique and cultivated a signature style defined by creative, contemporary dessert expressions.
A career-defining role came when Baessler became Chef Pâtissier at Auberge au Bœuf in Alsace, contributing to the restaurant’s attainment of a Michelin star. He then brought his talents to the Caribbean, serving as Executive Pastry Chef at Sugar Beach, A Viceroy Resort in Saint Lucia from 2014 to 2018, where he embraced exotic ingredients and international influences. In 2019, he returned to Europe to lead pastry operations for the prestigious Harisch Hotels in Kitzbühel, Austria.
Since November 2023, Baessler has helmed the pastry program at Rosewood Schloss Fuschl. Here, he oversees a team dedicated to creating exquisite house-made pastries—from delicate madeleines to éclairs and layer cakes. Among his signature achievements is a reimagining of the iconic Schloss Fuschl Torte, first created over 30 years ago. In this role he is also responsible for curating seasonal offerings, including a decadent winter Afternoon Tea experience in collaboration with Swarovski.
With an inventive spirit, refined technique, and a profound love for his craft, Jérémie Baessler is redefining the patisserie landscape at Rosewood Schloss Fuschl—honoring tradition while continuously pushing the boundaries of creativity.
