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The Full Story

About Us

Three long lasting friends sharing their culinary talents to give you and your guests the best food and wine experience in Perth.

 

Les 3 frenchies met 8 years ago in Perth and always dreamed of opening a hospitality business together.  That day has come, Arnaud Mathieu and Clement are very proud to introduce Decadent private dining .


Working in some of the most prestigious venues in Perth, together they combine their knowledge & passion, to create a truly remarkable fine dining experience that will blow you and your guests mind away.

Arnaud Pellegrino

From Paris to California to Australia, Arnaud worked along some of the best chefs in the world such as renowned Michelin stars chef Guy Savoy and Australian celebrity chef Matt Moran.

Arnaud arrived in Australia 10 years ago and took the position of Head Chef at the Botanical Hotel in Melbourne.  He then moved to Sydney to work alongside Matt Moran at his latest venue Barangaroo House.  Arriving in Perth 3 years ago, he then took the position of Sous Chef at Friends restaurant.

 

He now runs his own business, L’Atelier Gourmet Food, producing French hand-crafted charcuterie with Clement.

Arnaud’s palette and creativity is beyond limit and he can't wait to bring to your plate his culinary art.

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Arnaud

Mathieu Fichot

For over 10 years Mathieu Fichot has been a noteworthy leader in the hospitality industry. You may know him from his work managing many of Perth's finest restaurants.

 

His hospitality history includes working and managing at Rockpool at Crown Perth, Wildflower at COMO the Treasury and Hearth at The Ritz Carlton. Mathieu has also been honoured to be a finalist in the AHA awards both in 2018 and 2019 for best food and beverage manager.

Mathieu has been serving in the best fine dining restaurants in Perth and is now looking forward to bringing his expertise to the comfort of your own home.

Mathieu

Clement Remond

With 10 years experience in the kitchen, Clement's passion for food started in Perth at the renowned Bistro des artistes in Subiaco, where he worked for 3 years along Alain Fabregues, Meilleur Ouvrier de France.

 

He then took the position of sous chef at Red Cray restaurant for 4 years and then 2 years at Friends fine dining restaurant in the CBD.

 

He now runs his own business L’Atelier Gourmet Food with Arnaud since January 2021.

 

From bistro style to fine dining, Clement gained a variety of amazing cooking techniques, and will create beautiful dishes for you and your guests.

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Clement
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