||Arnaud Violtat is the executive sous chef at the Walt Disney World Swan and Dolphin Resort. He is responsible for overseeing operations at several of the resort’s acclaimed restaurants, including Il Mulino New York Trattoria, Shula’s Steak House, Kimonos and Garden Grove. Prior to his promotion, Violtat served as the resort complex’s banquet chef, overseeing food and beverage preparation for all meetings served in the complex’s 331,000 square foot convention center.
A native of France, Arnaud brings to the hotel an extensive international background in culinary arts and restaurant operations. He most recently lent his talents to The Venetian Resort Hotel Casino in Las Vegas as assistant banquet chef where he executed both large and small banquets within the resort’s 1.9 million square feet of meeting, convention, and trade show space. However, Arnaud’s culinary experiences reach far beyond the United States, as he has also lived, learned and tempted palettes in France, Switzerland, Australia and Canada.
After graduating from the Culinary Institute in Mantes La Ville, France (1989), Arnaud became the commis de cuisine for the Le Coq Hardy Hotel in Paris. He then moved to Cannes for a position with the renowned Hotel Majestic and soon after, left his home country to serve as commis de cuisine at the Auberge de Trelex in Nvon, Switzerland. To further expand his horizons, Arnaud spent several years down under cooking in some of Australia’s top hotels before relocating to Vancouver, Canada for sous chef positions with the Sutton Place Hotel and Odgen Entertainment.
In 1997, Arnaud was lured to the United States by the lights of Las Vegas. He started as a sous chef for Nicky Blair’s Restaurant but was quickly recruited by Caesar’s Palace Hotel, also to serve as sous chef. In 2001, he joined Paris Las Vegas as chef de cuisine of the hotel’s steakhouse and soon became chef de cuisine of Boulevard Operations. In this position he oversaw three kitchens including an Italian restaurant, a creperie and a boulangerie, all while managing budgets, inventory and staff. During his five-year tenure, Arnaud reduced labor costs by 4 percent and kept food costs in line with increased revenues.
With nearly 20 years of experience in the food and beverage industry, Arnaud brings a multi-faceted background to his new position at the Walt Disney World Swan and Dolphin Resort.