Meet the Chef, Arnaud
Self-taught and trained exclusively on the job, Arnaud brings twenty years of experience gained within Michelin-starred brigades and leading European palaces. He began his career with Gilles Bosquet at L’Auberge La Bonne Idée, where he contributed to the restaurant’s Michelin star and remained for nearly two years.
He then joined Pierre Gagnaire, a 3-Michelin-star establishment, where he spent two and a half years in an intensive and highly formative environment. Arnaud went on to take part in the opening of the Prince de Galles alongside Stéphanie Le Quellec, staying two and a half years and contributing to the award of a Michelin star with the brigade.
He continued his development at the Peninsula Paris, at the restaurant L’Oiseau Blanc, where he spent over five years, held the position of Sous-Chef, and contributed to the achievement of a Michelin star. He then became Executive Chef of the Campus Genevois de la Haute Horlogerie (C.G.H.H.) in Geneva, overseeing all culinary operations for more than a year.
Today, Arnaud joins Fine Gourmet Catering alongside Mathieu Pacalin, bringing an expertise shaped in the finest kitchens and a culinary approach defined by precision, technique, and consistency.
Meet the Chef, Jeremy Verqueire
Jeremy’s culinary journey began at the Lycée Le Corbusier in Soissons, where he first laid the foundations of his craft. He then embarked on his professional career at the prestigious Hostellerie de l’Abbaye de la Celle by Alain Ducasse.
Eager to broaden his horizons, Jeremy moved to Switzerland, joining the renowned Auberge du Lion d’Or in Cologny under the guidance of the legendary chefs Gilles Dupont and Thomas Byrne. It was there that he discovered the world of catering and refined his skills to new heights.
In 2021, Jeremy joined L’Agape, where his passion and dedication quickly set him apart. By the end of 2022, he took the helm of the kitchen, leading the team with creativity and precision. His leadership was soon rewarded with the prestigious Bib Gourmand distinction and a rating of 14 from Gault & Millau.
Meet the Caterer, Mathieu Paccalin
