Arnaud DONCKELE
Chef : 5 restaurants
Our 2020 Chef of the Year has developed such a personality, such a perfectionist eye for detail, such a culinary degree that, in the breathtaking environment created by France's leading luxury group, LVMH, he could easily be crowned Chef of the Year every year.poustouflant environment created by France's leading luxury goods group, LVMH, he could easily be crowned Cook of the Year every year.
As a child, this passionate cook devoured the cookery books written by Roger Vergé and Alain Chapel, before embarking on an apprenticeship at Ferrandi, followed by an internship with Michel Guérard. A shock, a revelation for this curious cook, who learned a great deal from Olivier Brulard, then chef at Prés d'Eugénie.
Alain Ducasse then recruited him at the Louis XV, where, alongside Franck Cerruti, this son of butchers and caterers tasted the golds of the Côte d'Azur before returning to Paris, where Alain Ducasse had found him a position at Lasserre, working with Jean-Louis Nomicos.
Three years later, on learning that Olivier Brulard, his former mentor, was leaving the kitchens of La Pinède, he applied to Jean-Claude Delion (who would take advice from Alain Ducasse), then owner of the premises. It was a difficult start, but one that was soon followed by a meteoric rise to prominence for this artist-cook, who never forgets to pay tribute to his fishermen and producers, in a fraternity of excellence.
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