About Sucre & Sugar

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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.

Chef Arnaud CHAVIGNY & Chef Daniel Boulud

In search of greater international experience, Chef Arnaud joined François Payard in New York at Payard Patisserie and Bistro, where he worked as head pastry cook. Here he learned to pair French pastry techniques and American tastes. This is where he began his love of wedding cakes. After just over a year in 2004, he was promoted to Head Pastry Sous Chef.

As of March 2008 he joined the team at DANIEL in New York, where he worked as Executive Pastry Sous-Chef under the supervision of Executive Pastry Chef Dominique Ansel and Chef Daniel Boulud.

In 2009 Winner Pastryscoop competition for “Best Dessert Revival”

In July of 2010 Chef Arnaud was promoted to Executive Pastry Chef at Café Boulud, Palm Beach Forida.
In 2012 Chef Arnaud was one of the 50 nominees for the People’s Best New Pastry Chef Competition for Food and Wine Magazine
In 2013 Chef Arnaud Chavigny was selected to be part of the Pastry StarChef competition in NYC .

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In July of 2013 Chef Arnaud and his family moved to Washington DC where he worked as Executive Pastry Chef at the Washington DC Ritz Carlton and was overseeing the Georgetown Ritz Carlton Hotel as well.

In July of 2014 Chef Arnaud relocated to Virginia where his wife is originally from and took the position as Executive Pastry Chef at the Inn at Willow Grove Orange VA a 4 star Forbes establishment.

In February 2015, Chef Arnaud’s curiosity took him to work for Keswick Hall and Golf Club in Keswick VA.
During Chef Arnaud’s tenure, Keswick was rewarded the 4 Diamond AAA and 5 star Forbes awards for the first year ,Keswick Hall is one of the only 3 establishments to be honored with 5 stars Forbes in Virginia and still does on 2016 .

Loving living in Virginia Chef Arnaud is now working on his life long dream of opening his own Patisserie Sucre & Sugar.

Cakes are special. Every Birthday, every celebration ends with something sweet, a cake, and people remember it’s all about memories ! (Buddy Valastro)

We work all the time with our customers and together we are able to create beautifull and amazing things that surely brings positive results and complete satisfaction.

COME AND WORK AT SUCRE & SUGAR

Sucre & Sugar Patisserie is a fast-growing company committed to hiring the best pastry chefs, cake decorators, sales and support staff. We are expanding every day due to the hard work and dedication of each and every staff member. This is a dedicated team that strives to achieve the impossible with every cake design and project bigger and better than the last.

Sucre & Sugar Patisserie is always looking for friendly, dedicated people to add to our team of hard-working employees & interns.

If you are interested in joining our team, please fill out an application and return it, along with a copy of your resume at jobs[at]sucresugar.com.

We look forward to hearing from you!


Download the application form (PDF)


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