The cuisine

In order to guarantee prime quality and inventive cuisine, our chefs work exclusively with seasonal produce, with the best suppliers and with carefully selected products; none of our dishes contain artificial flavouring, colouring or preserving agents or other hydrogenated products. What’s more, 20% of all the produce used for our events is organic.

The cuisine

In order to guarantee prime quality and inventive cuisine, our chefs work exclusively with seasonal produce, with the best suppliers and with carefully selected products; none of our dishes contain artificial flavouring, colouring or preserving agents or other hydrogenated products. What’s more, 20% of all the produce used for our events is organic.

The chef

Cédric Gadonna and Arthur Renwart work together in the kitchen. They orchestrate a brigade of around twelve professional chefs, including two pastry chefs. With their combined experience acquired in Michelin star establishments, they apply their joint talents to create inventive and refined dishes, giving their all to guarantee that the events entrusted to them are a great success.

arthur

Arthur Renwart started his apprenticeship at the age of 15 working with Eric Martin in Lavaux-Sainte-Anne (one Michelin star) and finalised it in Brussels at Alain Gascoin’s restaurant the Idiot du Village. His first position as a commis chef was at the Villa Lorraine (two Michelin stars) after which he was hired as chef de partie in London at Michel Roux’s Waterside Inn (three Michelin stars). He moved on from here to join the team of David Martin (winner of the Prosper Montagné) as chef de partie in his gourmet restaurant Epicerie in the Meridien Hotel (5 stars) in Brussels. His quest for excellence took him to the Chalet de la Forêt (two Michelin stars) as chef de partie and then sous chef. One year later, in 2002, he was part of the team present at the opening of the Rouge Tomate in the role of sous-chef a position he rapidly left behind when he was promoted to chef de cuisine. In 2004, he played an integral role at the opening of Natural Caffè and was then named managing director, a position he held for a period of five years. In 2009, Arthur Renwart founded Artfood Traiteur built on the cornerstone of his passion for a job well done.

cedric

Cédric Gadonna’s educational process started in his mother’s kitchen. He was curious, couldn’t keep his hands off anything and was a real gourmet. Cooking was the obvious and natural choice for him right from a very early age.
After completing his studies at a hotel school, Cédric launched himself onto his career with the major chefs at La Maison Trois Gros and quickly took over the helm of some well-known restaurants and a renowned catering company.
During his travels and with the experience he has acquired had over time, Cédric has nurtured his love of discovering, elaborating and turning products into sublime dishes. He likes to find different variants, combinations, pairings of products so that they explode into a myriad of flavours and aromas whist retaining their authentic characteristics. The products must be impeccable so Cédric likes to meet with the local and organic producers so that he can carry out a careful selection himself.
His key words: Feeling, emotion, sharing, pleasure, exchange, conviviality, epicureanism but also rigour and discipline. A vision that he infuses into his kitchen brigade.
His values ​​were a perfect reflection of the values of Artfood that he joined with great enthusiasm bringing along his expertise and culinary audacity that he masters skilfully.

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