Arnaud Donckele is a French chef born in Rouen in the department of Seine-Maritime on 29 March 1977. His father was the source of his early fascination with cooking. Arnaud said about choosing cooking as a profession.
“My father was in catering and had two passions- gastronomy and hunting. As a child, I would do anything for his attention, which is why I chose to follow one of his passions.”
He grew up in such an environment in which he found a lot of cookbooks. Reading biographies of gourmet chefs became his hobby. He started working alongside his father at the age of 12.
“My father had given me his passion for culinary arts. He helped me to develop my palate, as well as my culinary memory, two essential qualities in the gastronomic world.”
Arnaud Donckele Early Life:
Describing his time with his father, the family’s vegetable garden Arnaud said,
“We are in an extraordinary area between land and sea, so we are very privileged! I have an incredible relationship with locals who take care of our vegetables and raise our lamb, rabbit, and fowl. They share my desire to create exceptional ingredients. Without their love and hard work, we would be nothing because as cooks, we are nothing compared with Mother Nature. “
Arnaud started his training at Gourmand Premier in Paris. He got his pieces of training from famous chefs Alain Ducasse and Michel Guerard at the restaurant Plaza Athenee and the Restaurant Loius XV de Monaco. Not only that but he also later worked at the restaurant Lasserre with chef Jean-Louis Nomicis in Paris. Honoring his trainers Arnaud said,
“Michel Guérard, Alain Ducasse, and Jean-Louis Nomicos guided me on my knowledge of ingredients, poetry, and discipline. They were deeply involved in my education, and I am a fusion of their three schools.”
In 2005 Arnaud started La Vague d’Or, La Residence de la Pinede his restaurant with his already incorporated solid experience, huge passion for local produce, and gastronomic diligence.
“We are inspired by the area that surrounds us and the emotions that they procure – the sea, the land, the pines – everything that encapsulates the charm of the Mediterranean.”
Soon the restaurant became one of the famous restaurants in Paris. And Arnaud received four toques for his France guide by the Gault et Millau in 2008. For La Vague d’Or at Cheval Blanc St-Tropez (formerly Residence de la Pinede), he received two stars at the Guide Michelin in 2010. The international food academy gave him the prize of “Jeune chef de l’avenir” in 2012. The restaurant received the label of 5 stars on May 22, 2012. In 2013 he received his third Michelin star for his restaurant and hotel.
“It’s a truly unique moment in the life of a cook, which I hope every chef gets to experience at some point in their career. But yes, it was a complete surprise indeed. We strive for our guests – and only for them – and I think, in the end, this is the best recipe for success.”
Arnaud became the youngest three-Michelin-starred chef at the age of 35. He became “Chef of the year” in 2013 by the restaurant professionals winning an election organized by the magazine Le Chef Magazine. In 2016 Gault Millau awarded him with a ve Toques distinction and 19.5/20 ratings. This describes his skills, unique personality that he has nurtured into his Mediterranean menu. So, we can say that; Arnaud Donckele is a true artisan of taste due to his amazing ability to sculpture ingredients to extract the true essence of the product and French landscape.