Arnaud Stevens Email & Phone Number

London, England, United Kingdom

Ascot, Berkshire, United Kingdom, London Marble Arch, London Shoreditch

Plate Restaurant and Bar is part of F&B offering we run at the M by Montcalm hotel in Shoreditch. We do breakfast, room service, afternoon tea, lunch, dinner and private dining which we call the Chef Experience. There’s a live camera feed from the private dining room into the kitchen so guests can see their dishes being prepared and we invite guests into the kitchen where they can finish off their own dishes and other guests can watch them. It encourages interaction.Plate restaurant is modern and eclectic and I guess you’d describe the style of food as Anglo French tapas. The whole point of the name Plate harks back to when I started as a chef and experienced chefs would say ‘don’t talk, just put it on the plate’ – they were saying all you had to do was put something on the plate to put your point across. That’s the whole meaning of what we do really, it’s all about the food on those plates and nothing else.

London, United Kingdom

61 Upper Berkley Street

As Chef Patron my role is to manage and cook for one of London's most successful Anglo-French restaurants. Sixtyone is the culmination of 20 years of my experience cooking and managing prestige restaurants and hospitality venues and working with some of the very best chefs in the world.I have poured my heart and passion into a dining experience and concept that marries traditional French cuisine with British ingredients with a modern and creative twist. We won three AA rosettes within the first six months, then followed by inclusion into the Michelin guide 2014, Good Food guide 2014, also top 50 best restaurant in London ranking on various guides incl trip advisor.For me it is more than just the food it is the whole customer journey from the moment you hear about us to the moment you tell your friends about the dining experience the night before. My name is above the door and so I take extreme pride in ensuring that our customers enjoy a warm, organic, earthy and uninterrupted dining experience where people smile while they eat. I'm also passionate about developing staff and teaching and coaching our team to be the best they can be whilst truly enjoying the experience and enjoying their career. Attention to detail is really important me and to those who work for me. Our aim is to provide the most enjoyable Anglo-French dining experience in the UK.I'm always open to meeting creative suppliers, partners and talent and of course patrons who appreciate consistent, honest and authentic cuisine.

London, United Kingdom

As Executive Head Chef for Searcys I was responsible for the development and growth of our restaurant business. Searcys is world famous for its 26 prestige locations in London and the UK, we are also renowned for our service and of course our food. I'm incredibly passionate about restaurant service and food. Communicating the importance of our values and standards to our clients, partners and staff was at the core of my role.Highlights included winning contracts such as Searcys at Blenheim Palace, Searcys at Selfridges Birmingham and winning the 'Best Events' award for 4 years running for 30/40 at The Gherkin.I'm also very proud of developing a number of our chefs who have gone on to be head chefs across the Searcys group.

Covent Garden

The Royal Opera House is one of the most iconic buildings in London and one of the most famous opera houses in the world. Standards at the three Royal Opera House's Searcys restaurants had to be the very best of any opera house in the world. I managed a team of 42 Chefs, 6 Head Chefs and their staff. There was never a dull moment!Lady Margaret Thatcher and Bill Gates were among the people who enjoyed our dining experiences. I was also lucky enough to cook for the wives of the world leaders attending the G12 Summit. My responsibilities included:• In charge of a brigade of 6 Head Chefs, 42 Chefs, and 22 Kitchen Porters .• Menu design and cost control for 5 catering sites within the facility• Organizing on a weekly basis rota cost control within line of monthly forecasts• Purchasing control of goods and monitoring quality• Responsible for all events, some of which included, Bafta, GQ magazine, Rolex, covers ranging from 100 up 500 at any given time• Monitoring Menu concepts and relaunching two restaurants• Inclusion of a Deli bar to upsell and promote Lunch time trading• Control of a £4.1million gross from food alone • Development control and mentoring 5 Head Chefs along with my Senior Head Chef• Total checked and controlled services six days a week covering 1250 covers not including banquetingIt was a fantastic experience and a great example of where a career in hospitality can take you.

Grosvenor Square

I was Chef de Cuisine at Maze Grill, a Jason Atherton restaurant as part of the Gordon Ramsay Group. Let's just say standards don't get much higher and neither does the pressure, but what an experience it was, where I learned a huge amount from two chefs who I consider to be the best in world.My responsibilities included:• Chef de Cuisine, managing a brigade of 22 chefs 9 kitchen porters.• Full involvement with Jason Atherton to the set up of Maze Grill including floor plans, dining room furniture, concept ideas, kitchen design.• Responsible for all wage costs and employment, training, induction.• Design and maintenance to themed crockery.• All food costs with GP calculated on a weekly basis.• All holding food stock take. Held a consistent 70% GP.• Introduced a costing procedure to all dishes placed on the menu with added systems, to cost track dishes enabling us to adjust menus to maximize profit.• Monthly health and safety checks by GRH.• Achieved 2 Rosettes in the first 3 months of opening.• Acclaimed reviews from all major weekend and weekly journals. • The running of both Breakfast and Room service in partnership with • Marriot Hotel 4 star de Luxe. Serving 100 + covers.• Inclusion into the Michelin Guide 2009.

London, England, United Kingdom

Worked on all sections in build up to the Gherkin building completion transferred across with senior team to run & open one of the most iconic restaurants of that period based in the city of London

Cannes, Provence-Alpes-Côte D'Azur, France

Seasonal private Chef for the Nagel family & charter guests

Montpellier, Occitanie, France

London, England, United Kingdom

Ex senior sous Chef of Pierre koffman assisted and worked for Chris to achieve his first solo restaurant Michelin guide included that year.

London, England, United Kingdom

London, England, United Kingdom

1 Michelin star City Rohdes Blackfriars london, covered all sections

Devon

This three year chef apprenticeship with Forte who at the time where the leading proprietors of the best luxury 5 Star hotels in the world, included; The Savoy London, Sandy Lane Barbados, Della Fonte in Fiuggi in Italy. This intense training gave me the very best of starts in my career and taught me how to truly enjoy being a chef.In the world of cuisine it was the equivalent of being in the Liverpool Football Academy!