Arnaud Bignon’s culinary passion can be traced back to his childhood where he spent his years as a young boy growing up in France in his grandfather’s garden, discovering a profound respect and understanding for the earth’s bounty.
Now the head chef of two Michelin star restaurant, The Greenhouse, in London’s Mayfair, this fruitful start to Arnaud’s relationship with food remains at the heart of his approach to cooking and is strongly felt in his kitchen. Each dish Arnaud turns out is based around harmony and balance and combines his traditional French training, which he garnered while working under master chef Eric Fréchon at restaurant Le Bristol in Paris, with contemporary techniques that he’s picked up while on his journey to culinary stardom.
Among his most acknowledged achievements, Arnaud became one of the youngest chefs to achieve two Michelin-star-status, at the age of just 32, while at the helm of restaurant Spondi in Athens.
Describe your culinary philosophy in 4 phrases...
The taste, the quality of the products, original and emotional.
What is your greatest inspiration?
The products and my suppliers.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
New York 11 Madison Park.
What four things would you take to a desert island?
A knife, my iPod, a bottle of Champagne and some cook books.
- 2 Michelin stars, The Greenhouse
- 2 Michelin stars, Spondi
27a Hay’s Mews
Mayfair, London, W1J 5NY
+33 (0) 20 7499 3331