Arnaud Faye is one of the most appreciated chefs on the contemporary gastronomic scene. Over the years, he has gained experience in iconic restaurants such as the Ritz in Paris and La Chèvre d'Or. In 2019, he was awarded the prestigious title of Meilleur Ouvrier de France, consolidating his reputation. While since 2024, he has been masterfully directing the kitchen of Epicure, the exclusive restaurant of the Bristol Paris, where he continues to express his talent.
Arnaud Faye was born in 1976 in Clermont-Ferrand, a region characterised by rich biodiversity, which inspired his love for local and vegetable products. During his training at some of the most renowned restaurants in France, such as Antoine Westermann's Buerehiesel and Relais Bernard Loiseau, he honed his technique and developed a passion for using seasonal ingredients.
At only 29 became chef at Espadon at the Ritz in Paris, here he quickly earned two Michelin stars. His journey continued at the Auberge du Jeu de Paume in Chantilly and then at the Château de la Chèvre d'Or, where he retained the awards for eight consecutive years. In 2019, he is recognised with the prestigious title of Meilleur Ouvrier de France, an achievement that confirms his excellence.
In May 2024, he took over as head of the Epicure restaurant at the Bristol Paris, already awarded three Michelin stars, succeeding Eric Frechon. With his innovative approach, Arnaud focuses on a cuisine that celebrates the simplicity and essence of raw materials, with an emphasis on quality and freshness. His vision reflects a deep respect for the French culinary tradition, which he renews with a modern and creative sensibility.
In addition to being a master in the kitchen, he devotes himself to various training projects in collaboration with colleagues, promoting a sustainable and future-oriented gastronomy.
