Arnaud Faye, 2* Chef and MOF
From spring 2024, Domaine Uma will unveil five Michelin-starred dinners by 5 renowned chefs, invited for an evening to present their know-how.
Reservations open on May 26
Arnaud Faye discovered his passion for cooking at an early age, working alongside his grandparents from Auvergne, where he discovered a cuisine based on garden produce.
Arnaud Faye doesn't come from a line of hoteliers or restaurateurs, but ever since his childhood in the Auvergne region, where his grandparents cultivated a vegetable garden and his mother excelled in cooking, he's always known he'd be a chef.
Recalling his childhood memories with pleasure, he remembers milking cows and picking mushrooms in the forest, far from the noise of the city of Clermont-Ferrand. His path naturally led him to the lycée hôtelierde la Chaise-Dieu, in Haute-Loire.
After graduating, he worked in the renowned kitchens of Régis Marcon, Pierre Bertranet, la Pyramide and the Buerehiesel with Antoine Westermann (a three-year experience that left a profoundly positive impression on him), before joining Patrick Bertron at the Relais Bernard Loiseau, then MichelRoth at the Ritz, where he held the position of second in command.
When the Auberge du Jeu de Paume opened in Chantilly, Arnaud became executive chef, quickly winning three and then four toques for his sensitive, product-driven cuisine. Shortly after this achievement, La Chèvre d'Or in Eze offered him the chance to oversee its entire restaurant operation, including the gourmet table. An irresistible challenge for the man who also earned the title of MOF in 2018, adding a new dimension to his exceptional career.
Dinner in the vineyards
Dinner in the vineyards
Between Syrah and Vermentino, this dinner for 300 people will be held on a single table facing the Pic Saint Loup - Hortus - Chateau de Montferrand triptych.
