Arnaud Donckele joins Le Manoir as culinary director
French chef Arnaud Donckele, who runs two three-Michelin-starred restaurants, has been hired as culinary director at Le Manoir aux Quat’Saisons.
It marks Arnaud’s first role in the United Kingdom.
The announcement comes as the Oxfordshire institution has now closed and will enter a planned period of redevelopment lasting around 18 months, following a spell of internal change.
During that time, chef Luke Selby, who had been leading the kitchen, departed the business and has since gone on to join Palé Hall in Wales. The appointment of Arnaud provides clarity on the restaurant’s future culinary direction as it prepares for its next chapter.
- Read more: From Le Manoir to Palé Hall - Luke Selby's defining career move
- Read more: Raymond Blanc and Luke Selby issue Le Manoir statements
He currently leads two of France’s most decorated restaurants: La Vague d’Or in Saint-Tropez and Plénitude at Cheval Blanc Paris, both holding three Michelin stars and widely regarded for their excellence.
Arnaud’s arrival ushers in a new chapter for Le Manoir, following a period of transition for the Oxfordshire estate. Under his culinary direction, the restaurant will evolve its offering while remaining rooted in the principles that have defined Le Manoir since its opening in 1984.
A chef shaped by land, technique and emotion
Arnaud Donckele’s passion for cooking began in his Norman childhood, shaped by time spent in the family vegetable garden and on local farms. That early connection to land continues to inform his work today, underpinning a culinary philosophy grounded in seasonality, terroir and emotional storytelling.
His classical training includes formative roles at some of France’s most influential kitchens, beginning with an apprenticeship at Goumard Prunier in Paris. He went on to refine his craft at Les Prés d’Eugénie with Michel Guérard, Le Louis XV in Monaco with Alain Ducasse, Plaza Athénée, also with Ducasse, and Lasserre, where he became the right-hand man to chef Jean-Louis Nomicos.
Today, Arnaud is celebrated for his reinterpretation of classical French gastronomy through an ultra-modern lens, with particular acclaim for his expressive use of sauces and his ability to build menus as carefully constructed culinary narratives.
British soil, French artistry
At Le Manoir, Arnaud will work closely with the estate’s extensive gardens, crafting a cuisine that is deeply rooted in British soil while retaining the elegance and refinement of French tradition.
The property’s garden-to-table ethos has long been central to its identity, supplying the kitchen with produce from twelve gardens, including the renowned potager, Japanese tea garden and orchard of more than 2,000 fruit trees.
Speaking about the appointment, Arnaud said: “To bring my cuisine to the UK for the first time, at a place as magical and meaningful as Le Manoir aux Quat’Saisons, is a profound honour.
“I have long admired Raymond Blanc’s ethos of respect for nature and commitment to sustainability. I look forward to working closely with the garden team, local farmers, and producers on land and water to create a cuisine that celebrates the beauty of the British countryside.
“Entrusted by Belmond, I am thrilled to craft the next chapter of Le Manoir's illustrious story, all while meticulously preserving its cherished spirit.”
Passing the reins
Founder Raymond Blanc OBE, who has led Le Manoir since its opening and retained two Michelin stars every consecutive year since 1984, said he was proud to pass the reins to Arnaud.
He said: “Arnaud is an artist, an alchemist, and a deeply thoughtful chef whose values align perfectly with the spirit of Le Manoir. I could not imagine a more fitting person to continue this journey.”
Le Manoir was awarded a Michelin green star in 2021 in recognition of its long-standing commitment to sustainability, an area where Arnaud’s philosophy closely aligns with the restaurant’s legacy.
Evolving the exceptional
Under Arnaud’s culinary direction, Le Manoir will introduce new culinary concepts across the estate, each reflecting a commitment to nature, craftsmanship and emotional storytelling through food. Belmond said guests can expect a renewed expression of Le Manoir’s heritage, featuring bold creativity, immersive artistry and a deep connection to the Oxfordshire landscape.
The appointment forms part of Belmond’s wider investment in preserving and reimagining cultural icons across its global portfolio, ensuring Le Manoir aux Quat’Saisons enters its next era with clarity of vision, international stature and continued reverence for its roots.
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Arnaud Donckele joins Le Manoir as culinary director
