Chef Arnaud Dousse

Pastry Chef

Arnaud started by learning to cook at the Beau Rivage Palace in Lausanne which allowed him to learn all the basics of this profession but he had a great desire to continue to progress and discover new things. This is why he continued with a second apprenticeship as a pastry chef in the same establishment. This second learning experience allowed him to really achieve what he wanted to do in his life ... to bake.

After 6 years at Beau Rivage Palace he wanted to see something else and that is why he moved to the Royal Savoy in Lausanne as a pastry clerk and two years later he had the opportunity to become sous-chef of this magnificent establishment. Very passionate about his work, he would like to be able to transmit his knowledge to you about the magnificent universe of baking.