Grilled chicken, sous vide carrot purée, potatoes, green lentils
Pan seared wagyu beef tenderloin, goat cheese, caramelized onions, parsnip purée, pine nuts, citrus
Grilled Salmon, shallots, dill, thyme, crushed red pepper, e.v.o.o, citrus
I’m Arnaud, founder and head chef of Passion Culinaire.
I am born and raised in Paris, France, I discovered my passion for hospitality as a young boy thanks to my father, who owned and operated two successful restaurants in Paris and Versailles.
At 16, I began my career at the renowned three-Michelin star restaurant Le Pavillon Ledoyen in Paris, all while immersing myself in a multifaceted undergraduate program that combined hospitality management with a rigorous culinary program. After graduating with distinction from the University of Cergy-Pontoise, I joined the Mandarin Oriental Paris to work under Thierry Marx’s supervision to further deepen my culinary knowledge. I moved to Chicago 7 years ago, where I’ve honed my skills as General manager, most notably and recently at Chicago’s Tied House and Sepia restaurants.