To mark the forthcoming of the ‘Taittinger’ – International Signature Cuisine Prize – that will be held on the 30th of January 2024, meet Arthur Debray, candidate for France.
Arthur Debray works with Yohann Chapuis, one of the French Chefs heavily involved in transmission through competitions.
Following his graduation from the Saint Martin Hotel School in Amiens, Arthur continued a faultless career, climbing the steps of haute cuisine one by one.
He won his first competition, so aptly named: the Trophée Avenir Raymond Vaudard. Then, he supported Stéphane Collet in his preparation for the MOF competition.
He completed his career in great Maisons like Les Crayères, Le Château du Mont Joly before joining the Bocuse d’or Team France behind Davy Tissot.
In 2021, Arthur was present on stage to share Davy Tissot’s victory at the Bocuse d’Or and did not stop there as he won the Trophée Masse and the French selection of the ‘Taittinger.’
Thanks to competitions, he seeks to perfect his techniques and discover other practices.
