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Arnoud Bignon

Spondi

Born and raised in Le Mans, France. Arnaud Bignon take his first steps in the kitchen with his grandmother Henriette, but the irreplaceable time for him was with his grandfather Albert in the garden learning to be in harmony with the seasonality.

A culinary passion that can be traced back to his childhood

“My culinary passion was inspired by my grandfather’s garden in France, where much of the household food was grown in the garden; this is also where I discovered my respect for the seasons. High quality seasonal ingredients become an essential part of my approach to cooking – a philosophy combining my traditional French training with contemporary techniques.”

Arnaud after completed his professional study and a pro apprenticeship in 1993 he moves to Paris to start his career at the restaurant Drouant with Louis Grondard and Yannick Alleno as chef de partie.After Alain Ducasse restaurant, Poincare Avenue he moves to the Palace Hotel Le Bristol on the side of his mentor Eric Frechon as sous chef.October 2005 Arnaud took over the restaurant Spondi in Athens (Greece) as Head chef and in 2008 the restaurant was awarded 2 Michelin stars.From 2012 he moves to London to the Greenhouse restaurant also awarded in less than 1 year with a second Michelin star.

In 2018, he started a new challenge back in Greece as General Director and Executive Chef of Spondi restaurant

Spondi’s location is in the vicinity of the historical Panathenian Marble Stadium of Athens, built in 1896 for the 1st Olympic Games of modern times, and very close to the Acropolis.

Elegance, refinement, and authenticity: these are the key words that sum up the atmosphere and philosophy of the Spondi restaurant. A reference table in Athens and throughout Greece. Only fresh products and change the menu according to the seasons and Chef’s inspiration. He skilfully mixes creativity and tradition, modernity and the great classics of French cuisine. It delights the eyes with a perfect and artistic staging, and the mouth with exquisite flavours from elsewhere. Experimentation and innovation combined with taste are the key elements of Spondi dishes which aim to offer the maximum experience of gastronomy.