Chef Arnaud Bloquel passionately embraces a dual culture. Born in Agen, in the South of France, he grew up in the Caribbean, following his family where his father is a pineapple and melon farmer. This young thirty-something spent his childhood between Réunion, Martinique, the Dominican Republic, and Guadeloupe. These years shaped him into a person with an open mind, curious about life and tastes.
It was truly his two grandmothers, one from the Normandie region in France and the other Italian, who opened his eyes to the love of family cuisine. They taught him about sharing and family exchanges.
At the age of 16, he enrolled in the newly opened hotel school in Guadeloupe. Passionate about exploring this profession, he decided to go to mainland France and completed internships with Pascal Borrell, then at the Hôtel du Palais in Biarritz, and the restaurant La Chèvre d’Or. He honed his culinary skills under the guidance of these great chefs and decided to make it his career. A man of challenges, Arnaud decided to specialize in pastry in Gordes.
As a young graduate, he moved to Paris and worked in the kitchens of Chef Christian Constant’s Violon d’Ingres and Cocottes for several years, then joined Chef Joël Robuchon at L’Atelier. Finally, he spent a few years in pastry at the 15th arrondissement with Chef Cyril Lignac.
Looking for a true challenge, he moved back to Guadeloupe and opened his restaurant, l’Orchidea, in 2015 and obtained the title of Best Master Restaurateur in France in 2018. From there, everything took off, and his restaurant was voted the best in the Caribbean by the Gault et Millau guide, with a score of 15/20 and 3 “Toques”.
In 2022, he decided to participate in the “Meilleur Ouvrier de France” competition and made it all the way to the semi-finals with an impressive performance.
Today, he is focused on turning his experiences into a unique and emotionally fulfilling journey in Toronto, where he will lead the Culinary Team behind Lucie, a new elevated French restaurant located in the heart of the city.