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Chef Arnaud Dousse
Arnaud started by learning to cook at the Beau Rivage Palace in Lausanne which allowed him to learn all the basics of this profession but he had a great desire to continue to progress and discover new things. This is why he continued with a second apprenticeship as a pastry chef in the same establishment. This second learning experience allowed him to really achieve what he wanted to do in his life ... to bake.
After 6 years at Beau Rivage Palace he wanted to see something else and that is why he moved to the Royal Savoy in Lausanne as a pastry clerk and two years later he had the opportunity to become sous-chef of this magnificent establishment. Very passionate about his work, he would like to be able to transmit his knowledge to you about the magnificent universe of baking.