Chef Arnaud Chavigny was raised in a small village between Paris and Le Mans and entered culinary school at 16. His taste for sweets was honed at l’Hostellerie du Bois Guibert, a Relais & Chateaux restaurant where he worked as an apprentice cook and competed in the National Competition for Best French Apprentice.
His apprenticeship continued at Frard patisserie, a pastry shop in St Georges sur Eure, where studied the foundations of traditional French pastry for over two years. Over the next four years he would earn his Certificate d’ Aptitude Professional de Cuisine (CAP) And Brevet Etudes Professionnel (BEP) and his CAP Patisserie, both French trade diplomas.
An appetite for adventure enticed Chef Arnaud to go to Switzerland, where he worked as Commis pastry cook at the five star Business Hotel Movenpick in Geneva. From there he moved on to La Broche a luxury brewery concept in Geneva, under the supervision of Philippe Berzane. The four years spent in Switzerland provided a valuable education in tastes and textures.