Rising Stars: Meet Rene Bollier

Today we’d like to introduce you to Rene Bollier.

Hi Rene, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
André’s is a third-generation family business that my grandfather, André Bollier, a Master Konditor-Confiseur, opened in 1955 after emigrating to Kansas City from Switzerland. My father, Marcel, then followed in his father’s footsteps so I grew up in the business. I started working in the store when I was 11 and apprenticed alongside my father and grandfather, and then trained in Switzerland, before returning to André’s in 2002 to lead the business into its third generation.

When my grandfather first opened André’s, luxury hand-crafted chocolates were largely unavailable in the U.S., so he was the first to introduce many confections to the U.S. that we still make to this day and ship throughout the country. It’s particularly gratifying that our customers span multiple generations of Kansas City residents – it’s quite a community.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Every day in the food world is a challenge which is what makes it exciting and the successes even more rewarding. Our biggest struggle is finding balance in a multifaceted business that prides itself on the creation of 100s of different sweet and savory Swiss confections and dishes. What makes André’s a complicated business to run is also what makes it unique and to be honest exciting to be a part of. Both my wife Nancy and I have had the good fortune of joining a business that has had great leadership and an extremely stable core group of team members. The road we have been on has not always been smooth but the company has tremendous suspension to help us through the rough times.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am the Executive Chef and Chocolatier at André’s, where we specialize in traditional Swiss chocolates, pastries, and savory items like Quiche Lorraine. Our Signature Chocolate Almonds remain immensely popular, as do some of our less well-known Swiss confections such as our Engadiner Nut Torte. I am a big believer that I do not want to produce anything I can not stand behind and be proud of. Food is subjective and everyone has their own opinion but if I can not say I love it we are either going to find ways to improve it or cut it out.

What sets us apart is our attention to detail, our devotion to tradition, and our willingness to innovate when appropriate.

How do you think about happiness?
The creation of food, from my perspective, is an art form. As with any artform you are hoping your creation will bring joy to the people who get to experience it. Knowing something you have created has made someone’s day brighter and left a lasting impression will always put a smile on my face.

Contact Info:

• Website: https://andreschocolates.com/
• Instagram: https://www.instagram.com/andresswiss/
• Facebook: https://www.facebook.com/andreschocolates/?ref=pages_you_manage