Arnaud Herodet began his experiential journey by graduating from Vichy Culinary School, France, in 1984. He spent many years advancing his career in such places as:

  • The Connaught Hotel in London, England (3 Michelin stars)
  • Le Vichysois in McHenry, Illinois
  • Le Violon D'Ingres in Vichy, France (1 Michelin star)
  • The Hotel Kia Ora in Rangiroa, French Polynesia


In 1992 Chef Herodet was looking for new opportunities, so he returned to the United States where he performed in such places as:

  • La Brasserie on Capital Hill
  • La Chaumiere in Georgetown
  • La Cote D'or in Arlington, as one of the founding members 
  • La Maison Blanche adjacent to the White House


​In 1996, he joined the French Embassy as the Executive Pastry Chef, where he provided high quality desserts for the Embassy's varied visitors and diplomats.

 


Born in France. Made in America. 


Arno's PastryLLC  is registered in Fairfax & Loudoun Counties.

... There are tarts with apricots and pistachios, apple feuillettes, chocolate charlottes and the aforementioned amazing chocolate cake with pears. At Christmas, Herodet hand-makes hundreds of buches de noel in four flavors. The tart we ordered was text book, with a delicate, but crisp crust, a layer of almond filling, then pastry cream, fresh strawberries, kiwi and raspberries.

​By Jane Black | May 11, 2009, The Washington Post

​​http://voices.washingtonpost.com/all-we-can-eat/good-to-go/forget-paris.html

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