Chef Arnaud Perreau

 

Washington D.C., July, 22, 2010 – Chef Antoine Westermann the 3-Michelin star culinary consultant for Café du Parc, has announced the appointment of the restaurant’s new Chef de Cuisine Arnaud Perreau, effective April 12, 2010.

            Chef Arnaud started his career at L’Hotel du Palais in Biarritz, France and then moved on to work with top world renowned 3-star Michelin chefs Marc Veyrat at La Ferme de Mon Pere and Alain Llorca at Le Moulin de Mougins, both members of the prestigious Relais & Chateau luxury hotels.  In 2006, Chef Arnaud held the Sous Chef position at Bistrot Lepic in Washington DC before becoming the Executive Chef at Montmartre Restaurant in 2006 and Pesce Restaurant in early 2008.  Chef Arnaud received his hotel and catering qualification in Culinary Arts from the Sainte Anne Culinary School in Saint Nazaire, France. 

            “Chef Arnaud Perreau is a welcome addition to our team and I am sure he will be a key component in our culinary management team, bringing his creativity and flexibility to enhance the overall operation of the entire culinary department and the Café du Parc in particular,” said Jim Veil, Regional Director of Operations for Baltimore and Washington, D.C. and General Manager of the Willard InterContinental.