Lespinasse
Washington D.C., USA
Worked under Grey Kunz. Also spent time in Japan during this period.
Chef Arnaud Berthelier's culinary style is influenced by French, Spanish, North African, and Chinese cuisines, reflecting his diverse experiences.
Lespinasse
Chef Berthelier was a sous chef for Grey Kunz at Lespinasse in Washington, D.C. He also spent time training in Japan. He credits his mother with instilling in him a love for food.
Data Freshness: 3w ago
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