Born in Paris, one of the world’s foremost culinary capitals, Arnauld Briand began his love affair with haute cuisine at the tender age of 15 when he commenced his culinary apprenticeship at the Paris Hilton. During this time, he graduated from the French Culinary Institute, L’Ecole Hoteliere, and went on to work with Societe Lenotre, the largest and most renowned catering company and pastry shop in Europe, where he perfected the techniques of classic French cooking.

Chef Briand trained with the renowned three-star chef Michel Guerard, the creator of “nouvelle cuisine,” where he “learned to respect the ingredients, and to combine imagination with simplicity in order to create extraordinary food.” He later opened a restaurant for Guerard in the French mountain resort of Avoriaz. Briand served in the French army and held the esteemed position of private chef for General Simon, the last 5-star general in France. In 1982, seven years after his first apprenticeship, Chef Briand rejoined the Paris Hilton as chef de partie.

In 1984, at the age of 24, Briand arrived in New York to become the executive chef at Cellar in the Sky, the gourmet dining room at Windows on the World located in the World Trade Center. Within six months of his arrival, it was recognized as one of the four top restaurants in Manhattan. The Hilton organization appointed Briand to open New York City’s first brasserie, Instant Eats. It was hugely successful, and from their Briand’s flair for diversification prompted him to open five Mexican restaurants and the first ‘French-Mexican’ restaurant in Manhattan.

A desire to return to the roots of classic French cuisine brought Chef Briand to Le Bernardin where he was assigned pastry chef. This led to his next endeavor as partner and executive chef at New York’s Restaurant Raphael. Two years later, Chef Briand was courted by Caesars Palace in Las Vegas to become chef de cuisine for the Palace Court. During his five years there the Palace Court received much praise and recognition. The many accolades awarded under his supervision include the highly coveted Mobil Travel Guide Four-Star Award for each of his years as chef de cuisine.

The drama and romance of the famed Rainbow Room beckoned Chef Briand and he spent the next two years high in the Manhattan heavens. The Rainbow has the only restaurant kitchen in the city with a 64-story view of Central Park and the Hudson River. As executive chef, Briand headed the Rainbow Room’s kitchens which served the three restaurants of The Rockefeller Center Luncheon Club by day and the Rainbow Room, Promenade Bar and Rainbow & Stars cabaret by night, in addition to catering parties of up to 1,000. It was here that Briand earned the unofficial title of certified miracle worker” amongst those who enjoyed his glamorous, sophisticated, classic cuisine that reflected the Art Deco period when The Rainbow Room was first created.

In May 1996, the lure of the desert led to the return of Briand to the Las Vegas Strip where he became executive chef at The Desert Inn. He oversaw the culinary operation of the resort’s four restaurants (Monte Carlo, Ho Wan, Portofino Italian Steakhouse, and Terrace Pointe), banquet and room services. Chef Briand left The Desert Inn to become executive chef of the JW Marriott Las Vegas Resort, Spa and Golf.

In 2002 Chef Briand opened Ventano Italian Corner and Oyster Bar.