Following Eric Frechon’s departure from Le Bristol Paris, Arnaud Faye has been appointed Executive Chef.

A Meilleur Ouvrier de France, Faye artfully elevates beloved classics with a touch of modernity. This spirit will be demonstrated throughout Le Bristol’s culinary outlets – including its two Michelin-starred restaurants, Epicure and 114 Faubourg, as well as Café Antonia, Banquets and room service.

The new Executive Chef will lead a talented team of 200, including a team of 100 in the kitchen alone. Faye’s vision for the hotel’s next culinary evolution is fully supported by Le Bristol and its owners, whose aim is to remain a beacon of French gastronomic excellence, while this new role presents an exciting adventure for the 45-year-old chef, who is constantly eager to push himself to ever greater heights.

“I am proud to be joining one of the most prestigious Palaces in the world and to become the torchbearer of its legendary French gastronomic tradition,” says Arnaud Faye. “Continuing the work of Chef Eric Frechon is an immense honour, and bringing my own style to Le Bristol’s kitchens is the most thrilling challenge.”

Luca Allegri, CEO of Le Bristol Paris, adds: “I am delighted to welcome Arnaud Faye to our big family. His values and desires align with our own, which is why I am confident Arnaud is the ideal fit to continue the art of excellence cherished by Le Bristol. He will bring a fresh perspective and new vision, which we appreciate because it adds to the charm and spirit of our Maison.”

Faye grew up in Auvergne, a rural, mountainous area in central France surrounded by nature with vast forests, natural hot springs, hiking routes, and spa towns. It was amidst this idyllic setting that Arnaud’s appreciation for nature and flora grew, which in turn ignited his passion for delicate flavours, placing importance on vegetables and plant-based produce in his dishes.

His talent flourished quickly, from Antoine Westermann’s Buerehiesel in Strasbourg to Bernard Loiseau’s Relais in Saulieu. Through these formative experiences, he developed a skill for complex sauces and an appreciation for local ingredients, as well as a desire to pass techniques learnt from the greatest chefs onto younger generations.

At just 29, he was appointed Chef of L’Espadon at the Ritz Paris, earning the restaurant two Michelin stars. He went on to earn two stars for L’Auberge du Jeu de Paume in Chantilly. After that, Arnaud Faye raised his sights even higher at the Château de la Chèvre d’Or in Èze, where he garnered two stars at this gem of a restaurant overlooking the Mediterranean, eight years in a row.