In 1891, a young pharmacist from Bielefeld in Germany, the Doctor August Oetker, invented chemical yeast...
The immediate success of this yeast powder gave birth to a true enterprise that progressively spread abroad, and with its great innovations has been a major player in the European agro-food industry.

Four generations later, the small workshop has become a world leader with influence, in diverse sectors, such as agro-food, certainly, but also wines and spirits, maritime transport and...luxury hotels.

In this domain, the Oetker family planted its first seeds in 1941 through the purchase of a first establishment: the Brenner’s Park Hôtel & Spa in Baden-Baden.

Then, in 1964, Maja and Rudolph Oetker fell under the Fitzgeraldian charm of the Hôtel du Cap-Eden-Roc in Antibes, “its impeccable linen wear, its impressive wine cellar and the dazzling old style cuisine with its copper saucepans” confides Maja Oetker in the book by François Simon (Hôtel du Cap-Eden-Roc, published by Assouline).

They waited five years to acquire and adapt this legendary hotel that was already frequented by the elite, giving it all the amenities of modern day comfort...

1978: the Hôtel Le Bristol in Paris also fell into their hands followed by the Park Hôtel Vitznau in Switzerland in 1980 and the Château Saint-Martin in 1994, which has now become the Château Saint-Martin & Spa.

The soul of each establishment, lovingly preserved, creates a “collection” of prestigious establishments of which the Hôtel du Cap-Eden-Roc, eternally the older brother, is the pride and joy.

“I am always satisfied with the best” wrote Oscar Wilde

A motto that illustrates the “Oetker Hotel Collection” signature very well, testimony of excellence and absolute authenticity in the European luxury hotel business.

Visit the official Oetker Hotel Collection site