“I learned so much from the experience, which made me a better chef.”
Armand won the Roux Scholarship in 2007, at the age of 27. It was his second time entering the competition and it was the second time the winner came from the kitchen of another scholar: Armand was in the brigade of André Garrett at Galvin at Windows in the London Hilton on Park Lane (the first was Matt Tomkinson who was working in Martin Hadden’s brigade at Ockenden Manor when he won).
Born and brought up in Brighton, Armand decided he wanted to be a chef at the age of 14 having cooked family dishes with his mother and father. He began his career at The Lanesborough Hotel, and subsequent roles have seen him rise through the ranks in various kitchens, including L’Ambassade de L’Ile, then Bistro K in South Kensington, as well as Bistrot Bruno Loubet, at the Zetter Hotel and Townhouse.
Despite having a French name and parentage, Armand spoke ‘rusty’ French, so to prepare for his stage in the French-speaking kitchen of L’Auberge de L’Ile in 2007, the Roux Scholarship arranged for Armand to have an intensive refresher language course with strong emphasis on vocabulary needed in a professional French kitchen.
In 2012, Armand joined the brigade at Hotel Café Royal in London where he worked for for six and half years, initially as Head Chef at Ten room, rising to executive chef. During his time there, he oversaw the opening of Laurent Tourondel’s Laurent restaurant and Albert Adria’s Cakes and Bubbles in 2018.
In 2019, Armand moved to Hong Kong as Executive Chef of Harbour Side.