Pastry Chef Arnaud Chavigny of Cafe Boulud Palm Beach - Biography

Palm Beach, FL

August 2012

Arnaud Chavigny was raised in a small village between Paris and Le Mans, and like many of his fellow Frenchmen, he entered culinary school at the young age of 16. His taste, and talent, for sweets was honed at l’Hostellerie du bois Guibert, where he worked as an apprentice cook and competed in the national competition for best French apprentice.

Continuing his apprenticeship, Chavigny took a position at Frard patisserie, in St. Georges sur Eure, where he studied the foundations of traditional French pastry for more than two years, working to complete his culinary schooling and earn his trade diplomas.

An appetite for adventure enticed Chavigny to go to Switzerland, where he worked as commis pastry cook at the five-star Hotel Movenpick in Geneva. From there he moved to La Broche, a luxury brewery concept. The four years spent in Switzerland provide the valuable education in tastes and textures, and exposed him to worldly flavors and appetites.

In search of greater international experience, Chavigny moved stateside, joining François Payard in New York as head pastry cook at Payard Patisserie and Bistro. It was here Chavigny learned to pair his French pastry techniques and Swiss flavor profiles to America tastes. In just over a year, he was promoted to head pastry sous chef.

In March 2008, Chavigny joined the team at Daniel, working as pastry sous chef under Dominique Ansel. And in July 2010, Chavigny moved south where he was promoted to executive pastry chef at Café Boulud in Palm Beach, Florida. Although his career has taken him all over Europe and the United States, it is the art and craft of pastry Chavigny really loves—a driving force and inspiration in his life that he hopes to share every day with his diners.