the chef
ARNAUD FAYE
« My culinary universe is a balance between respect for the past and creative daring. Journey to the heart of my vision of haute cuisine ».
From Passion to Excellence
A Journey Between Heritage and Gastronomic Innovation
Born in Clermont-Ferrand, in the heart of Auvergne in France, his passion for cooking has been with him since childhood. From a young age, he developed a deep
connection with nature and the produce of the land. After studying at La Chaise-Dieu, his journey led him to the finest Michelin-starred establishments. From the Moulin de la Gorce (2 stars) to La Pyramide (2 stars), from Buerehiesel (3 stars) to Relais Bernard Loiseau (3 stars): he worked in iconic establishments where gastronomic excellence is a daily standard.
In 2007, at the age of 29, he was appointed head chef of the gastronomic restaurant L’Espadon at the Ritz Paris, alongside Chef Michel Roth. The restaurant earned its
second Michelin star in 2009. At the beginning of 2011, he joined the Mandarin Oriental Hotel Paris as Executive Sous Chef for the opening of the palace. From
2012 onwards, he took charge of the kitchens of His Highness Aga Khan future luxury hotel, the Auberge du Jeu de Paume, located in the Domaine de Chantilly.
The gastronomic restaurant, La Table du Connétable, was awarded two Michelin stars until 2016. Furthermore, it received the Grand Prix Villégiature in 2013 for Best Hotel Restaurant in Europe.
In parallel with his main activities, Arnaud Faye was appointed consulting chef for the 5-star Le Roch Hotel Spa Paris, designed by Maison Sarah Lavoine, which he advised for two years.
In 2016, a new challenge brought him to the French Riviera, where he supervised the kitchens of Château de La Chèvre d’Or near Monaco. He held the position of
Executive Chef there for eight years, with the restaurant La Chèvre d’Or maintaining its two Michelin stars.
Moreover, in 2021, he launched the brand and concept RIVYERA, managing the culinary operations of the Christopher Hotel & Spa in St. Barth for three years.
Passionate about pizza, he became France Champion in 2023 in the Due category and World Champion in Parma in 2024 in the Triathlon category.
Finally, in May 2024, Arnaud Faye took over as Executive Chef of the iconic and historic palace Le Bristol Paris. The gastronomic restaurant Epicure was awarded three Michelin stars in 2025, while the second restaurant, 114 Faubourg, earned one Michelin star in the same year.
Culinary Emotion
The art of Taste
Exceptional Products, a Cuisine of Emotion.
Arnaud Faye’s culinary vision strikes a balance between respect for the past and creative audacity. He remains faithful to the fundamentals of French gastronomy.
For him, gastronomy is not just a technical demonstration. It’s about creating a perfect harmony between flavor, contemporary technique, and aesthetics, with a primary focus on the quality of the ingredients.
Furthermore, Arnaud Faye’s passion for pizza reflects his deep attachment to traditional culinary heritage. Behind an exceptional pizza lies a precise and rigorous
art, where each step of the preparation embodies a perfect balance between technical mastery and sensory finesse. When crafted with impeccable skill, pizza
joins gastronomy in its ability to tell a story and evoke powerful emotions.
Expertise and Sharing
Excellence is born in Collective Harmony
Cuisine is an art that is passed down. Arnaud Faye is deeply committed to training his teams. He strives to instill the values of hard work, mutual support, perseverance, and humility that have shaped his own journey. His human and managerial approach is characterized by excellence, kindness, and constructive rigor.
He places pedagogy and the sharing of knowledge at the heart of his mission, passing on to his teams his dedication to taste, respect for ingredients, and technical precision. On a daily basis, he adopts an altruistic mindset, encouraging each team member to exceed their limits while nurturing their talents and developing their individual potential. Synergy and mutual respect are essential to achieving the highest culinary standards. He ensures a harmonious and motivating work dynamic.
Furthermore, Arnaud Faye maintains a respectful and trusting relationship with his partners and producers. This essential commitment enriches his culinary approach. Convinced that an exceptional dish begins with the quality of the ingredients, he prioritizes long-lasting relationships with passionate artisans, local producers, and dedicated farmers. He shares with them common values: quality, traceability, and a dedication to taste.
Distinctions
Competitions are a school of discipline and precision. “What matters to me is not so much the medal as the journey. A competition is about learning about yourself and pushing your limits”.
2025
3 étoiles
Guide Michelin
2024
Champion du Monde
de Pizza à Parme
2023
Champion de France
de Pizza à Paris
2021
Certification de
Préparateur Mental
2019
Meilleur Ouvrier
de France
2015
Who’s who
2011
Toque de l’Année,
Les Toques Françaises
2010
1er Concours
Création & Saveurs
2006
2ème aux éliminatoires
du Bocuse d’Or
2005
1er Trophée
Jean Delaveyne
2004
1er Trophée
Coq Saint Honoré