Arnaud Colaert

Leads kitchen organization and menu development with emphasis on pure preparations, Josper grill, and dry-aged meats; drives quality and consistency across services.

Responsible for the cold section and shellfish preparation, managing supply, selection and presentation of fresh products while supporting high-volume, quality service.

Completed in-depth classical cuisine training in sauces and fundamental preparations, gaining first experience in gastronomic service and product knowledge.

Performed routine kitchen duties in a student role, contributing to preparation, plating and keeping service standards during shifts.

Supported kitchen operations during student employment, performing prep and basic service tasks to assist culinary staff during peak periods.

Completed a Restauranthouder program focused on restaurant ownership and management.

Completed a Kok program focusing on professional cookery and kitchen operations.

Studied Hotelmanagement with emphasis on hospitality operations and service management.