Arnaud has had quite a career working with some of the very top chefs: Pierre Koffmann, Gordon Ramsay, Gary Rhodes and Jason Atherton to name just a few.
Half French, half English, Arnaud grew up in Devon which inspired him in his passion for quality, fresh produce especially seafood, game, poultry. After completing catering college he spent the next 10 years learning his trade in some of the great kitchens of London and the south of France culminating in the position of Head Chef at Maze Grill.
Arnaud joined Searcys in 2009 as Executive Chef of the prestigious Royal Opera House where he oversaw the three restaurants as well as the large-scale banquets and awards dinners. He then went on to head-up the kitchens at Searcys atThe Gherkin. This private members club includes an award winning restaurant which has established itself under Arnaud’s influence as one of the most sought-after tables in London.
Arnaud has devised the concept of the Sixtyone Restaurant in partnership with his protégé, Head Chef Killian Lynch. The food at Sixtyone is all about quality and style but in a relaxed setting.
Describe your culinary philosophy in 4 words…
Consistent, origin, honest, approachable
What is your greatest inspiration?
Our suppliers, plus Google
If you could take a plan ride to any restaurant in the world, just for one meal, where would you go?
Eleven Maddison Park, New York
What four things would you take to a desert island?
A large BBQ, a lighter, a stunning super model, an infinity supply of 1936 swiss beer.
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