In 1947, a 15-year-old boy named André Soltner from Thann, France, began his culinary journey as a kitchen apprentice at the Hôtel du Parc in Mulhouse, Alsace. This marked the beginning of a remarkable career that would shape the culinary world. André Soltner passed away on January 19, 2025, in Charlottesville, Virginia at the age of 92, leaving behind a profound legacy as a restaurateur, educator, mentor, and friend to many in the industry.
Born in 1932, André Soltner immigrated to the United States in 1961 and became the first chef at Lutèce, a renowned French fine dining establishment in New York City owned by Andre Surmain. Over the years, Soltner took on more responsibility and eventually became the sole owner of the restaurant, which was recognized by Vogue as one of the city’s premier dining destinations.
While Lutèce initially focused on luxurious dining, a shift in atmosphere occurred under Soltner’s leadership, praised by critics such as Seymour Britchky. The restaurant evolved into a charming and relaxed space, reflecting Soltner’s warmth and hospitality.
Throughout his career, André Soltner influenced countless individuals and spaces with his approach to food and dining. His impact was celebrated in publications like Food & Wine, recognizing him as a key figure in shaping American culinary experiences.
Reflecting on his journey, Soltner emphasized the evolution of cuisine and the importance of constant progress in cooking. His dedication to providing exceptional dining experiences resonated with a wide audience, underscoring his lasting influence on the culinary world.
Despite eventually stepping back from Lutèce in 1994 due to exhaustion, André Soltner’s contributions to the industry and his dedication to culinary excellence remain an enduring part of his legacy.
Instead of dedicating his time solely to skiing, Soltner, an enthusiastic skier who won first place in the 45 and older category of the Chefs’ Ski Race for charity in 1980, made a career change by leaving behind saucepans for a teaching role. He became the dean of classic studies at the French Culinary Institute in New York City, which is now known as the International Culinary Center. There, he collaborated with renowned figures in the food industry such as Jacques Pépin, Jacques Torres, and Alain Sailhac to pass on the art of cooking to future generations.
Chef Bobby Flay recently shared on the Tinfoil Swans podcast how Soltner influenced him, starting from his parents treating him to lunch at Lutèce for his eighteenth birthday. Flay reminisced about Soltner’s impeccable service at the restaurant and their later conversations about the dedication required in the restaurant industry. Daniel Boulud, the 1988 F&W Best New Chef, also expressed his admiration for Soltner, recalling the excitement of having Soltner as a guest chef in his newsletter.
Although Soltner had a classical training, he did not confine himself to labels like “classical” or “nouvelle” cuisine. He emphasized the personal touch and love in cooking, drawing inspiration from his mother’s passion for food. Soltner believed that cooking should be heartfelt, transcending technicalities and pleasing even those unfamiliar with culinary intricacies.
In 2018, Food & Wine recognized Soltner’s Potato and Egg Pie with Bacon and Crème Fraîche recipe as one of the 40 greatest recipes of all time. Following Soltner’s passing, tributes poured in from the culinary community, with chefs like Isabella Coss and Danny Meyer fondly remembering his impact and unique personality.
Renowned chef Thomas Keller, distinguished in the culinary world for his exceptional talent and unwavering dedication, recently shared heartfelt reflections on the passing of his beloved mentor, Chef André Soltner. In a touching tribute, Keller expressed profound admiration for Soltner, highlighting their transformative relationship that evolved from idol to mentor to friend.
Recalling the invaluable lessons and wisdom imparted by Chef Soltner, Keller emphasized the profound impact Soltner had on his culinary journey. Their exchanges were not merely culinary discussions but profound reflections on life, filled with insights that shaped Keller into the chef he is today. Keller fondly remembers Soltner’s kindness, curiosity, and unwavering commitment to their shared profession, traits that left an enduring mark on him and his fellow culinary peers.
Chef André Soltner’s culinary legacy extends far beyond his exquisite creations; it is characterized by the joy and pleasure he brought to countless individuals through his artful cooking. Soltner’s passion for delighting others with his culinary expertise was palpable in every dish he crafted, leaving a lasting impression on all who had the pleasure of experiencing his delectable creations.
In the wake of Chef Soltner’s passing, he is survived by his loving sister, Marie Rose Vandevoorde, and his devoted partner of eight years, Maryvonne Gasparini. Soltner’s spirit and culinary prowess will forever endure in the hearts of those who had the privilege of knowing him, leaving behind a legacy of culinary excellence and profound impact.
The culinary world mourns the loss of a true legend, whose culinary prowess and unwavering commitment to his craft have left an indelible mark on all who had the pleasure of crossing paths with him. Chef André Soltner’s legacy will continue to inspire generations of aspiring chefs, reminding them of the transformative power of passion, dedication, and the joy of bringing pleasure to others through the art of cooking.
