A classically trained chef and restaurateur you will be hard pushed to meet someone as passionate about food as Arnaud. Teaching and coaching is a large part of a Chef Patron’s role as well and something that Arnaud believes in practising in a positive and encouraging style. You’re more likely to hear laughter than shouting from our kitchen at Sixtyone and it shows in the cuisine that we produce.

From a young age, in France, Arnaud was heavily influenced by his mother and uncle. The Southern French culture of traditional, flavoursome food with a modern, creative twist is enjoyed in a social yet peaceful setting. Arnaud has worked tirelessly for 20 years to recreate this experience in London. Influences also come from chefs he has worked with including Gordon Ramsey, Jason Atherton and Richard Corrigan. At Sixtyone he has built a team of creative and avid staff who live to cook. His style of old world French cooking and flavours with the very best English ingredients translates from the kitchen into an environment that is warm, earthy and inviting where guests can relax, eat and enjoy.

Arnaud joined Searcys in 2009 as Executive Chef of the prestigious Royal Opera House where he oversaw the three restaurants as well as the large-scale banquets and awards dinners. He then went on to head-up the kitchens at Searcys | The Gherkin. This private members club includes an award winning restaurant which has established itself under Arnaud’s influence as one of the most sought-after tables in London.

Arnaud has devised the concept of the Sixtyone Restaurant in partnership with his protégé, Head Chef Killian Lynch. The food at Sixtyone is all about quality and style but in a relaxed setting.