Hailing from France, Arnaud Vodounou has worked in some of the top restaurants and pastry kitchens in the world.
At the young age 21, Arnaud began his career working at three Michelin Star restaurant Le Taillevent in Paris. Joining the team as a Demi-Chef de Partie in 2003, he quickly rose to Head Pastry Chef within 3 years. Within this role he accomplished some amazing accolades including his work with Salon du Chocolat Paris across 2006 – 2010 to create chocolate garments worn by French high society.
The next chapter of his career found him chasing his love for pastry overseas to Switzerland in 2010, as Executive Pastry Chef at the Grand Kempinski Hotel in Geneva, followed by the Aman Resort in VInh Hy, Vietnam in 2013. Leading the pastry operations for the newly opened Aman Resorts, Arnaud’s love for all things sweet soon lead him to travel across the world to Melbourne, Australia, opening the opulent artisanal patisserie, Bibelot in 2014. During his time at Bibelot, his achievements included collaborating with head fashion designer at Virgin Australia Melbourne Fashion Festival to create a signature cake for Life with Bird in 2015.
2016 saw Arnaud start his next chapter with chef and restauranteur George Calombaris, as Head Pastry Chef at The Press Club. Working closely with George and The Press Club’s Executive Chef, Arnaud soon progressed to managing pastry teams across the Flinders Street suite of restaurants; The Press Club and Gazi. His skill and experience soon had him progress to a companywide position for the MAdE Establishment group, as Executive Pastry Chef covering The Press Club, Gazi, Hellenic Republic and Jimmy Grants.