Arnaud Lohyer discovered the culinary world with Paul Bocuse, when he participated in the finale of the « Best apprentis in France ». Afterwords, he started working with Nicolas Le Bec, who taught him the fundamental culinary values like the love for quality products. With his desire to acquire more experiences and culinary competences, he joined the l’Ermitage in Monaco. There, he learned about team coherence and spirit in the luxury palace world.
Next, he moves to Paris to work with Pierre Vigato at l’Apicius restaurant. He returns to Monaco to join the Hôtel de Paris team where he had the privilege to work with Alain Ducasse, in which he honed his culinary knowledge.
His next destination is Saint Barthélémy, where he participated in the reopening of Pierre Gagnaire’s restaurant. After the opening, he returns to Paris to join the Gaya restaurant and later on, the Pierre Gagnaire restaurant rue Balzac.
Arnaud decides to leave the starred restaurant life for a more free and creative culinary experience cooking with us.