Jean François Arnaud was awarded the title: “Un des Meilleurs Ouvriers de France en pâtisserie confiserie” in September 2000”, one of the Best Pastry Chef of France for Pastry and Confectionary.

After ten years of service with Christian Lacoste in Toulouse in pastry catering & events, he joined Yves Thuries in Cordes-sur-ciel whereby he undertook the task of overlooking the operation of a unique sugar museum, doing permanent exposition of sugar artwork pieces in glass displays. During this period of time, he was responsible for pastry recipes contribution in the Thuriès Magazine monthly as well as a trainer for professional pastry workshops. Little by little, he evolved and started to conduct pastry programmes for the Pastry National School of Yssingeaux and for the French Culinary School In Asia, Kuala Lumpur (Malaysia).

Today, after having contributed to Thuriès group, Master Chef Arnaud devotes himself to training others, offering consultancy services through SUCRACOR and the creation of unique sugar art pieces as well as desserts for events.