Théodore PETER
Chef de service : 1 restaurant At the age of 26, the manager of Les Acolytes in Sélestat is returning to his roots, after a career forged in the finest establishments in Alsace and beyond.
Although young Théodore didn't grow up in a restaurant, a taste for good food is part of his family heritage: "My grandfather was a cook, my father a forestrangerand we had a vegetable garden in the backyard, so I grew up surrounded by all that". After completing a baccalaureate in hotel management in Illkirch, Théodore Peter discovered service in Alsatian institutions: Au Crocodile (3 toques) in Strasbourg, then at the Auberge de l'Ill (5 toques) in Illhaeusern.
In 2017, he left his native Alsace for the Île de Beauté. He joined Les Jardins de la Paresse in Porto-Vecchio for one season: "I really enjoyed working in Corsica, but when the season ended, without even thinking about it, I returned to Alsace" .
Seven years at the Auberge de l' Ill
at the age of 19, Théodore wasn't even thinking about his next establishment when the owner of the Auberge de l'Ill offered him a permanent contract. So he joined Marc Haeberlin's team , a childhood dream come true: " When I was a kid, my grandfather and I used to go and eat in the restaurant across the street, and he'd show me the Auberge and tell me it was a classy place". Théodore started out as a commis, and became chef de rang at just 22." It's a place where you learn everything: flambages,pedestal table service, attention to detail..." But beyond the rigor, he retains above all the " family spirit and benevolence " of this legendary Alsatian inn, where he stayed for seven years.
Heading south, back to Sélestat
Keen to broaden his horizons, Théodore left for a winter season at the Four Seasons Megève (3 toques), where he perfected his bar skills, before joining La Table des Frères Ibarboure (4 toques) in Bidart. In the Basque country, he appreciated the produce and the restaurant's citrus garden, and was very close to the maître d', with whom he prepared for his career .
In 2025, Théodore returned to Sélestat with no definite plans: "It was a crazy alignment of planets. I'd just come back home and found out that Lucas Hangelle was preparing to open a restaurant in Sélestat". Théodore was chosen as head waiter for the opening in August 2025. First restaurant opening, first position as head waiter, a leap into the unknown that he approacheswith enthusiasm. " My favorite moment is when the customers arrive: there's no technique, just asmile and sincerity. That's hospitality. "Today, at the helm of the Salle des Acolytes, Théodore Peter hopes to put the restaurant "on the gastronomic map of France ".
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