Chef of Chef Works – Arnaud Hauchon

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.

Your restaurant/business?
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

 

First job?
Commis Chef

 

Your favorite cookbook?
Relae a Book of Idea

 

Your Awards
“Best Vegetarian, Vegan Restaurant” by UK Vegetarian Society.

 

Your cooking inspiration?
My Mother

 

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?
Coffee

 

Favorite drink?
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?
Harvesting

 

Your latest project?
Sakti Elixir

 

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

WANT TO BE FEATURED AS OUR CHEF OF THE MONTH?

HERE’S HOW:

Email us at marketing@chefworks.com.hk