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Revelations: Arnaud Stevens, owner and chef-director, Plate, London

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Revelations: Arnaud Stevens, owner and chef-director, Plate, London

What was your best subject at school?

Being half-French, unsurprisingly it was French

What was your first job?

I started out at the Imperial hotel in Torquay

What was your first job in catering?

Luckily, I got straight into catering at the Imperial. It was a brilliant place to learn my craft and has been crucial to getting where I am today

What do you normally have for breakfast?

My everyday breakfast would be a quick lemon, ginger and manuka honey Pukka tea, but if I have more time on a weekend it would have to be duck eggs, sausage and bacon from a local source

What’s your favourite hotel?

The QC Terme Bagni Di Bormio hotel in Italy. I stayed there while skiing last year and it had the best five-star service and the spa facilities were incredible

What is your favourite drink?

A good-quality sloe berry gin and tonic by Warner Edwards

Which ingredient do you hate the most?


Which person in catering have you most admired?

That has to be Ollie Dabbous, what he’s done with Hide is another level. It’s fantastic to achieve that at such young age

Which person gave you the greatest inspiration?

Richard Corrigan. Although his food is somewhat traditional, he has a very innovative brain. He uses simple ingredients but in a way that makes them shine

Cast away on a desert island, what luxury would you take?

A non-stick pan

If not yourself, who would you rather have been?

Probably a footballer. Aside from food, it’s my other biggest passion

If you had not gone into catering, where do you think you would be now?

I’d be a French teacher

Describe your ultimate nightmare?

Not having my exceptional team around me – we’ve been together for a long time. And not forgetting my ever-patient partner Gemma

Tell us a secret…

I love fizzy cola bottle sweets and can’t go a week without them

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