Short bio

Chef Vincent Chagnaud spent 8 years working in Michelin Star restaurants in France. He loves the creative part of his work and enjoys bringing joy and great memories to diners.

He achieved Bachelor in Culinary Nutrition, and Diploma in Culinary Arts. He has worked in restaurants like Kirsty & Lou, Spicers Potts Point and more.

Bio

Chef Vincent Chagnaud grew up in France in a family of cooks. 

His father being a Chef allowed him to be exposed to different kitchens at a young age. And at home, his mom would cook different dishes – always creating something new which inspired him to do the same.

“I was pastry making when I was 6 years old. When I would come home, I would be greeted by the rich aromas from my mother’s kitchen. For me, she was the best chef in the world.” He says.

He has been cooking professionally for 14 years, the first 8 years in several Star Michelin restaurants and the last 6 years as a private chef in Sydney.

His experiences taught him not only incredible cooking techniques but also how to organise and keep a kitchen clean. On top of it all, he’s also a pro at setting beautiful tables!

Chef Vincent dishes are French-influenced however he can whip just about any cuisine. And having started pastry making at the age of 6, he has grown to love dessert & pastry making. His amazing talent in preparing multiple course meals gives his diners the best and memorable food experience. 

Knowing how to cook is good but even better when the food you serve is nutritious. Chef Vincent studied and got a certification in Nutrition to broaden his skills and learn how to cook tasty healthy food. This also allowed him to learn more about the best food to serve for specific diets.