A large-scale event is today shaking up the world of French haute cuisine. Arnaud Faye is appointed executive chef of Le Bristol. And it is with deep emotion that the Bristol Paris family prepares to welcome the MOF as Executive Chef of the kitchens.
A master chef joins the ranks of Bristol
Arnaud Faye, Meilleur Ouvrier de France and fervent defender of quality products, embodies the very essence of French cuisine. Generous, precise and refined. With his experience and talent, he brings with him a modern vision. While respecting timeless classics. His love for seasonal products and his attachment to regional traditions will be the heart of his cuisine at Bristol Paris.
In his new mission, Arnaud Faye will be responsible for the hotel's two prestigious starred restaurants, Epicure and 114 Faubourg. But also Café Antonia, banquets, Room Service and Workshops. With a team of 200 passionate people, 100 of whom are dedicated to cooking. It is thus committed to maintaining and raising the excellence of great French gastronomy to its highest level.
A trajectory of Excellence
Arnaud Faye's career is marked by success and recognition. From his beginnings at Antoine Westermann's Buerehiesel in Strasbourg to his notable stint at the Château de la Chèvre d'or in Èze. He has constantly pushed the boundaries of French gastronomy. His experience at the Ritz Paris and the Auberge du Jeu de Paume in Chantilly forged his reputation as an exceptional chef. Capable of combining tradition and innovation brilliantly.
A new stage at Bristol Paris
From 20th May 2024, Arnaud Faye will begin a new chapter in his career at Bristol-Paris. Within this temple of the French art of living. The chef will therefore have the opportunity to give free rein to his creativity. And to leave its mark on the culinary history of the establishment. His cuisine, inspired by the riches of Auvergne nature and the diversity of French terroirs, promises an unforgettable sensory experience.
Luca Allegri, Chairman and CEO of Bristol Paris, expresses his satisfaction with the arrival of Arnaud Faye within the establishment. It underlines the perfect match between the values of the chef and those of the hotel. Portending a fruitful and promising collaboration. Together, they are committed to writing a new chapter in the history of Bristol, which will soon celebrate its centenary.
With Arnaud Faye named executive chef at Bristol Paris, lovers of haute cuisine can expect an exceptional taste experience. Where tradition and innovation will combine to offer unforgettable moments to each guest.
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by Julie Yapo
