Chef Arnaud Berthelier

I learned to cook so I could travel,” confessed the French chef, who has tickled tastebuds around the globe, from the sands of Egypt to the shores of St. Thomas. Guests are sure to delight in his unique dishes that integrate the flavors and nuances of the cuisines he has experienced near and far.

A native of Lorraine in the northeastern France between Alsace and Champagne, Chef Berthelier credits his mother with giving him a love of food and looks back fondly on the days he cooked at her side. “My love of preparing and enjoying great food came from her and my brother who is also a chef” he said. “She taught me to be creative and to trust my instincts, while my brother encouraged me to work at some of the best restaurant in France and Europe”.

Most recently, Chef Berthelier was the Executive Chef of Union Club Cleveland,

While at the helm of this platinum and Emerald club of America he successfully achieved the highly praised certification of Certified Master Chef from the American Culinary Association and Wset level 3 in wine and spirit certification.

Chef Berthelier was Sir Elly’s executive chef de cuisine at Peninsula Hotel in Shanghai-China, the fine dining restaurant

of the Brand flagship hotel, Chef Berthelier joined the Asian luxury brand after a five year stint at the stove of the Dining Room at

the Ritz-Carlton Buckhead Atlanta where the restaurant collected the most prestigious awards such as, five stars, five diamonds and was nominated twice for best chef south east by the James Beard foundation.

Chef Berthelier came to the Dining Room from The Ritz-Carlton, Sharm El Sheikh, a seaside resort located on the southern tip of the Sinai Peninsula in Egypt with award-winning specialty restaurants featuring Italian, Lebanese and Asian cuisines.

Two other Ritz-Carlton hotels have been home to Chef Berthelier: The Ritz-Carlton, Naples, where he was chef at the resort’s highly recognized Dining Room, and The Ritz-Carlton, St. Thomas, where he began his career with the company as chef of the resort’s acclaimed Dining Room.

Prior to joining The Ritz-Carlton, Chef Berthelier held various positions in eight one-, two- and three-star Michelin restaurants throughout Europe, including Alain Ducasse’s Le Louis XV, Monte Carlo; Le Saveurs, London; and La Tour d’ Argent in Paris and Michel Guerard in Eugenie les Bains, among others.

He was sous chef for Grey Kunz at Lespinasse in Washington, D.C. and spent time in Japan. French, Spanish, North African and Chinese influences are evident in Chef Berthelier’s dishes which incorporate the regional cuisines of the countries that ring the Mediterranean.

the CMC

The term “Master Chef” is frequently used in the media. But do you know what it really means to be a Certified Master Chef?

Achieving Certified Master Chef status represents the pinnacle of professionalism and skill; it is the highest and most demanding level of achievement offered by the American Culinary Federation. Only candidates with a demonstrated foundation of advanced experience and education even qualify to take the CMC exam. The exam itself is a grueling eight-day marathon of extreme mental pressure and physical exertion as candidates must pass a series of tests covering a wide range of cooking styles and methods.