Coming from a family of pastry chefs, from one
generation to another, Arnaud was awarded the title: “Un
des Meilleurs Ouvriers de France en pâtisserie
confiserie” in September 2000”, one of the Best Pastry Chef of France for Pastry and
Confectionary. After ten years of service with Christian
Lacoste in Toulouse in pastry catering & events, he
joined Yves Thuries in Cordes-sur-ciel whereby he
undertook the task of overlooking the operation of a
unique sugar museum, doing permanent exposition of sugar
artwork pieces in glass displays. During this period of
time, he was responsible for pastry recipes contribution
in the Thuriès Magazine monthly as well as a trainer for
professional pastry workshops. Little by little, he
evolved and started to conduct pastry programmes for the
Pastry National School of Yssingeaux and for the French
Culinary School In Asia, Kuala Lumpur (Malaysia).
Today, after having contributed to Thuriès group, Master
Chef Arnaud devotes himself to training others, offering
consultancy services through SUCRACOR and the
creation of unique sugar art pieces as well as desserts
In his own words “I wish to continue and share my
passion for this work in all its simplicity, to
communicate my knowledge and awareness when it comes to
the usage of products in line with the commercial
The technical knowledge and the knowledge of ingredients
are the keys to success, but without Love, without the
feeling to give and to give all, without personal
investment, artisanal pastry would never be a luxury
product that we all envy so.
Let our profession be only pleasure and joy, source of
satisfactions, from the morning croissant to the unique
sugar show piece, for our clients to adore it, isn’t it
the spirit of our vocation?”
Some of Chef Arnaud’s other accolades and
Individual winner of the “Challenge de la Chambre des
Métiers”. He emerged winner in the Bordeaux Gastronomic
Exhibition and in the Romorantin Gastronomic Exhibition
Clinched the first prize in the Occitanie Festival.
Winner of the French Pastry Cup.
Winner of the Marcel Duhamel Cup and 1st
prize winner for at the Arpajon Gastronomic Exhibition.
Awarded Meilleur Ouvrier de France (M.O.F.) – Pâtisserie,
the most coveted title in France for pastry chefs.
Established SUCRACOR, one of the leading pastry
consultancy and training firm in France.
Consultant trainer for
Nationale Supérieure de la Pâtisserie (ENSP) – French
National Pastry Academy.
Consultant trainer for Institut de Formation France –
The Centre of Professional Training.
Expert Consultant Pastry Chef and Trainer for HTC In Asia and
the French Culinary School in Asia.