Chef Arnaud Hauchon Intro
A native from the North of the Champagne region of France, Chef Arnaud brings over 20 years of experience from numerous French and Michelin starred restaurants around Europe.
In 2006, he synergised his ethics, ecological concerns and wish to approach “food as medicine”, helping people reconnect with their health and environment.
Since he dedicated his craft in creating and refining a pure, healthy, and harmonizing plant based Cuisine, reflecting the seasons, a natural response and remedy to our
times and places.
His interest and fascination in the New Nordic Cuisine and Ethos led him to leading roles in Iceland, Sweden, Norway and most recently Denmark.
Chef Arnaud joined Fivelements in the Winter of 2016 as Executive Chef, heading our teams of talented and devoted chefs in the Sakti Dining Room, first in Bali then in Hong kong.
Chef Arnaud has most recently embraced the role and responsibility of Fivelements Culinary Curator, expanding our Culinary vision, creating, refining and developing the future of Fivelements culinary concepts internationally.
Sakti Elixir at Fivelements Habitat
Describe your kitchen?
Modern whole-food plant-based cuisine
Favorite Chef Works item and why?
The Springfield chef coat; light, flexible and comfortable
Your favorite cookbook?
Relae a Book of Idea
“Best Vegetarian, Vegan Restaurant” by UK Vegetarian Society.
Your cooking inspiration?
Your speciality dish?
Steamed vegetables “Jardiniere” with garden herbs and virgin oil
Favorite dish to eat?
My Mother’s Onion Tarte
Weirdest thing you ever ate?
Rotten Stingray wings, steamed (It’s an Icelandic delicacy)
Favorite ice cream flavor?
Chinese Red Tea
Favorite wine (be specific)?
Gewurstraminer, late Harvest, Alsace – France
Who would you most like to cook for?
Paul McCartney or the Dalai Lama
Who would you least like to cook for?
A Ghoul or a Zombie
Favorite things to do when not cooking?
Your latest project?
Favorite city and why?
Hong Kong, because this is where I live now
Your greatest indulgence?
Hot Maroilles Tarte from the North of France
Your all-time best culinary tip?
Cook with your heart; simple, good and honest food