Chef
Arnaud Faye
Executive Chef, Le Bristol Paris
- Discipline
- Chef
- Based in
- Donaueschingen, Germany
- Venue
- Epicure · Restaurant
Known for
- Executive Chef of Le Bristol Paris since May 2024
- Three Michelin stars at Épicure (awarded March 2025)
- One Michelin star at 114 Faubourg (awarded March 2025)
- Meilleur Ouvrier de France 2019
i. Biography
In Paris, at Le Bristol Paris, the work of Épicure is organized around season, timing, sauce work, and brigade discipline. Arnaud Faye’s cooking there is measured rather than decorative: produce sets the window, preparations are adjusted to their register, and a large team is held to a common line through repetition and precision. The result is cuisine built on delicacy and force in the same frame, under the daily pressure of a major Paris dining room. In Donaueschingen, Germany, the farm-to-table register at die burg shifts the craft closer to its source. As chef in residence, Faye works from soil, growers, and the direct condition of ingredients before kitchen technique refines them. The principle is practical: the product carries the work of the person who grew or raised it. His own wording is exact on that point: “I love this human interaction that enables me to get to know people and the fruits of their labor.”
Coming Up
Training at La Chaise-Dieu put the foundation before the finish: discipline, repetition, and craft control before style. Arnaud Faye’s formation now shows across two different working contexts, from the polished service structure of Le Bristol Paris to the more agrarian frame of die burg. The current set of roles requires different kinds of kitchen command. Today, Arnaud is chef in residence of die burg, Executive Chef of Épicure, and head of kitchens of Le Bristol Paris. At die burg, the emphasis is proximity to growers, ingredients, and the conditions that shape flavor. At Épicure, delicacy and boldness are managed within the tempo of fine dining. As head of kitchens of Le Bristol Paris, the work also includes the larger system: standards, transmission, and the daily structure needed to keep multiple cooks aligned.
Where They Are Now
Large-brigade precision is a craft of language as much as hand skill. Faye describes it plainly: “Repeating the same thing: that’s why I try to be precise, especially given the size of the kitchen brigade, which ranges from 120 to 130 people.” In a kitchen brigade of 120 to 130 people, consistency depends on repeated instruction, shared vocabulary, and the ability to make a standard reproducible across stations and services. The present work spans two complementary expressions of cuisine. In Paris, at Le Bristol Paris, the craft is in small controls: preparation temperature, ingredient cut, pacing, and service rhythm. In Donaueschingen, Germany, at die burg, the work begins earlier, with the people and conditions that determine what the kitchen receives. Between those settings, Faye’s cooking is ingredient-led and controlled, with attention placed on source, timing, and execution rather than ornament.
Signature
A named signature such as Homard bleu de la Côte d’Opale places provenance inside the plate before technique enters. In Faye’s kitchens, the signature functions as a compressed statement of sourcing, control, and clarity: a recognizable dish only matters if the product, method, and standard hold together.
In Their Words “Repeating the same thing: that’s why I try to be precise, especially given the size of the kitchen brigade, which ranges from 120 to 130 people.” “I love this human interaction that enables me to get to know people and the fruits of their labor.”
Honors
Arnaud's honors include One MICHELIN Star, die burg (2024), Meilleur Ouvrier de France, and Three MICHELIN Stars, Épicure.
Profile updated July 2026
FAQ
Asked of Arnaud
What is Arnaud Faye's current role?
Arnaud Faye is Executive Chef of Épicure and Head of Kitchens at Le Bristol.
Where did Arnaud Faye train or study?
Arnaud Faye trained at La Chaise-Dieu.
What recognition has Arnaud Faye received?
One MICHELIN Star, die burg (2024).
