André Soltner

Coming Up

Born in Thann, France, he entered the kitchen at the Hôtel du Parc in Mulhouse, Alsace, at 15. That early start fixed the terms of the work: discipline, repetition, and a close hold on memory. The route from that hotel kitchen to New York was direct, and the cooking he carried with him stayed faithful to classic French methods while keeping Alsatian flavors close at hand. By 1961, that path had brought him to Lutèce in New York City, where he became owner and held the role through 1964. The restaurant was in Manhattan, but the outlook remained old-world, and the cellar followed suit. Later, he put it plainly: “To me, Alsace wine is the best wine in the world, which is why we had a big Alsatian cellar at Lutèce.”

Where They Are Now

He now serves as Dean of Classic Studies at the French Culinary Institute in New York City, a role that fits a career built on classical method. The move into teaching extends the same priorities that defined the kitchen: structure, precision, and lineage. French cooking remains the frame, Alsatian home specialties the point of reference, and wine part of the meal’s working grammar rather than decoration. His own preference in that grammar is direct: “My favorite Alsatian wine is Tokay (Pinot Gris).” The choice matches the rest of the record—elegance tied to region, and a professional life that never treated Alsace as background. From hotel kitchen to restaurant ownership to the classroom, the flavors stayed constant.

Signature

André’s signature dishes include Potato and Egg Pie with Bacon and Crème Fraîche and Alsatian Pizza.

In Their Words “To me, Alsace wine is the best wine in the world, which is why we had a big Alsatian cellar at Lutèce.”

Honors

André’s honors include Meilleur Ouvrier de France, James Beard Foundation Lifetime Achievement Award, Légion d'honneur, Officier du Mérite National, and Chevalier du Mérite Agricole.