{"id":4594,"date":"2026-02-05T01:00:00","date_gmt":"2026-02-05T01:00:00","guid":{"rendered":"https:\/\/guidemytable.fr\/?p=4594"},"modified":"2026-02-04T17:48:55","modified_gmt":"2026-02-04T17:48:55","slug":"chef-du-moment-basile-arnaud","status":"publish","type":"post","link":"https:\/\/guidemytable.fr\/en\/le-chef-du-moment-basile-arnaud\/","title":{"rendered":"Chef of the moment : Basile Arnaud"},"content":{"rendered":"

Basile Arnaud<\/a> is a chef trained on the C\u00f4te d'Azur<\/a>, His career has been built up mainly in top-level gastronomic and hotel establishments. He is currently head chef at Bistrot du Mas, part of the Michelin-starred Mas Candille in Mougins, a position he has held since January 2020.<\/p>\n\n\n\n

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\"scallops<\/figure>\n\n\n\n
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Prior to this, he worked for several years at the Five Seas H\u00f4tel & Spa in Cannes, where he held the position of Executive Sous Chef at the Michelin-starred Le Sea Sens restaurant. He had already taken part in the opening of this restaurant alongside Jacques and Laurent Pourcel, which enabled him to be involved both in setting up the kitchen and in its day-to-day running.<\/p>\n\n\n\n

His career is closely linked to Mas Candille, where he held various positions at key moments in his career, notably as second de cuisine and then chef de partie, before returning later as head chef. This continuity has enabled him to evolve in a demanding and structured gastronomic environment over the long term.<\/p>\n\n\n\n

Basile Arnaud has also acquired international experience, notably in Australia, the United States and the UK, where he worked as chef de partie in several establishments. These experiences abroad are part of a phase of technical and professional consolidation, in contact with different kitchens and organizations.<\/p>\n\n\n\n

Beyond the kitchen, his career path includes responsibilities linked to team management, service organization, menu creation, order management and administrative follow-up in the kitchen. These skills are a natural extension of his chef duties in structured establishments.<\/p>\n\n\n\n

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\"creation<\/figure>\n\n\n\n
\"boeuf<\/figure>\n<\/figure>\n\n\n\n

Trained at the Lyc\u00e9e Paul Augier in Nice, Basile Arnaud holds a BEP\/CAP in hotel and restaurant management, topped up with a catering qualification. He speaks English and is proficient in the IT tools required for professional management.<\/p>\n\n\n\n

Today, his background in gastronomic and hotel catering also enables him to work with private dinners at home<\/a>, We have a wealth of experience in demanding kitchens, both culinary and organizational.<\/p>","protected":false},"excerpt":{"rendered":"

Basile Arnaud est un chef form\u00e9 sur la C\u00f4te d\u2019Azur, avec un parcours construit essentiellement au sein d\u2019\u00e9tablissements gastronomiques et […]<\/p>\n","protected":false},"author":1,"featured_media":425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/posts\/4594","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/comments?post=4594"}],"version-history":[{"count":2,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/posts\/4594\/revisions"}],"predecessor-version":[{"id":4597,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/posts\/4594\/revisions\/4597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/media\/425"}],"wp:attachment":[{"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/media?parent=4594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/categories?post=4594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guidemytable.fr\/en\/wp-json\/wp\/v2\/tags?post=4594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}