Meet the team

A word from the Director

“A sumptuous romantic palace between the sea and the stars”

Maître de Maison - Thierry Naidu
Château de la Chèvre d'Or built on the steep slopes of the French Riviera, offers breath-taking views of the Mediterranean and has plenty of relaxing activities in store: swimming in the pool, exploring our fragrant gardens, strolling through the cobblestone streets of the medieval cliff-side village or massages. Our charming rooms are all different. The great classics of French gastronomy as well as Mediterranean specialties can be savoured in one of our four restaurants of the Chèvre d’Or, where the pleasure derived from the fine cuisine is enhanced by the stunning views. 

Thierry Naidu – General Manager

Thierry was born in Mauritius, grew up in the hospitality business and has 25 years experience in the hotel sector.

He was the youngest General Manager of a luxury property on the French Riviera when he took over the world-renowned Château de la Chèvre d’Or. Under his direction (for 12 years), the property developed into what is now considered to be one of the best hotels in the world, with a famous 2 Star Michelin restaurant.

He then left for new challenges to become both CEO and COO of Franklyn Hotels and Resorts, and President of Stein Hotels and Resorts Europe, companies specialized in management of non- standardized individual luxury hotels. He has also played a key role in the development of world class hotels in Marrakech, Russia Spain and many other luxury hotels worldwide. After founding Phoenix Hotel Management Company, he came back to where it all started, at Château de la Chèvre d’Or.

He says that it was like returning home, the place where his career and family started, as he met his amazing wife Federica in the streets of the mystical village of Eze.

Thierry is a foodie and a walking encyclopedia for the best hotels in restaurants of the World.

General Management
Tel : +33 (0)4 92 10 66 66
Email :  

Jean-Pascal Picollet – Operations Manager

After graduating from the hospitality school of Avignon, Mr. Picollet started his career in Paris, mainly as Maître D’ within the French Social Affairs Ministry. Back in Provence, he becomes F&B Manager and then Deputy Manager for the 5 stars Relais & Châteaux, Crillon-Le-Brave.

Fond of the Relais & Châteaux association, he decides to head for the French Riviera, as F&B Manager at the Cap d’Antibes Beach Hôtel, where he is in charge of the Michelin Starred restaurant with Chef Nicolas Sale.

In 2011, Jean-Pascal joins the team at Château de la Chèvre d’Or as F&B Manager and the year after becomes the Deputy Manager.

Executive Chef Arnaud Faye

Coming from Clermont Ferrand, Chef Arnaud Faye, spent the last 17 years in the kitchens of the most renowned establishments, such as La Pyramide in Vienna (2 stars), Le Buerehiesel d’Antoine Westermann (3 stars), le Relais Bernard Loiseau (3 stars).

In 2007, Arnaud Faye becomes the Executive Chef of the Espadon, the Ritz in Paris. The restaurant is awarded two stars by the Michelin Red Guide in 2009. His first gastronomic recognition. He will then join the Mandarin Oriental Hotel group in Paris as the Executive Sous-Chef for the opening of the new palace.

His journey will lead him to become the Executive Chef of the new 5-star property Auberge du Jeu de Paume, Relais & Châteaux, property of his highness the Aga Khan IV in Chantilly. Arnaud Faye obtained his 1st Michelin star in March 2013, 6 months after the opening and his 2nd Michelin star in March 2014.

At La Chèvre d’Or, Arnaud Faye and his team celebrate the authenticity of an exceptional terroir who stretches from the rocky foothills of the Mercantour to the intense blue water of the Mediterranean Sea. The cuisine of Arnaud Faye is linked to the nature and terroir, to the respect of high quality products, and the quality and competencies of the producers. His cuisine is solar, mineral and marine, aromatic and vegetal.

Awards :
- 9th edition of “Trophée Jean Delaveyne” in 2005
- 2nd ranking of the Elimination “Bocuse d’Or” in 2006
- 1st ranking of “Création et Saveurs” competition, in 2010
- 1st ranking of “Association des Toques Françaises” – “Toques de l’Année” competition, in 2011
- Finalist of “Meilleur Ouvrier de France” - MOF in 2015
- Elected "Meilleur Ouvrier de France" - MOF in 2019


Chef Arnaud Faye

Chef Julien Dugourd – Pastry Chef

This talented young chef with a glittering career will introduce you to his ‘Pure Creations’: a mouth-watering delight for the eyes and a pure dream for all dessert lovers.

Julien is a former assistant chef of Christophe Michalak at the Plaza Athénée, and Pastry sous-chef at the Louis XV. He also spent time at La Ferme de mon Père Marc Veyrat, L’Hôtel de Paris and started last year his own consulting company.

Through the years, Julien has also participated in many pastry competitions. He ranked third and second in the European championship, and won the European pastry cup. He was selected twice for the Pastry World Cup, for which he was chosen as a substitute for the French national team in one of them.

Julien is passionate about motorbikes and martial arts.

Julien Dugourd

Marc Piquet, Restaurant Director

Marc was raised in Paris and did his apprenticeship  at the restaurant l’Espadon at The Ritz, Paris. 
In 2007 he moved to London as a sommelier at The Square Restaurant in Mayfair, finishing his time there as assistant head sommelier.

Following this he moved to The Greenhouse Restaurant as head sommelier, managing the biggest wine list in the UK. With head chef Arnaud Bignon he raised the restaurant to 2 Michelin stars, and in 2015 he was promoted to general manager. 
 It was during a dinner in 2018 that he met head chef Arnaud Faye and embraced the challenge of La Chèvre d’Or as director of the restaurant- so far he is enjoying the fabulous weather of the French Riviera! 

Philippe Magne - Chef Sommelier

As far as wines are concerned, Philippe Magne, our head sommelier since 1990, is the custodian of a treasure trove of approximately 15,000 bottles, which he strives to enrich each year with new acquisitions.
He has drawn up a very balanced wine list where top wines such as Château Yquem, Château Lafite Rothschild, and Château Margaux, can be found alongside wines from less well known producers but who also produce wines of fantastic quality. 

Philippe won the contest of the best wine list in the South-Est, ‘Prize Philippe Faure-Brac’, in 2015.

Ably assisted by Mathieu Selier, he will let you into the secrets of their shared passion.

Sommelier Philippe Magne

Florence Wauquier – Sales Manager / Céliner Supec – Sales Assistant

Florence was born in Nice and grew up on the French Riviera before leaving for the United States in Miami. After obtaining her Master degree and working there for 7 years in hospitality and events planning, she returned home to join the Chèvre d’Or family as Sales Manager.

Céline left her native region (Lorraine) to discover new horizons. After a season in the mountains in a property hosting a 3 Michelin stars restaurant, she arrived on the coast to join the team.   

They both work really hard to make your events successful and enjoyable by all your attendees.

Those two enjoy good food, good laughter and good people.

Sales Department, Groups, Weddings and Receptions:
Tel: +33 (0)4 92 10 66 66

Florence & Céline - Service Commercial


Concierge Department
Tel: +33 (0)4 92 10 66 60

Concierges: Antonio Pennucci & Gwenael Pilard

Sylvie - Front Desk Manager

Sylvie was born in the backcountry of Nice from a family with Italian descent. She went to high school in Nice and had her first professional experience in the hospitality industry during a summer job in a famous palace in Cannes. 

She started her career with Relais & Châteaux, at Le Mas Candille, in Mougins, as a trainee, to quickly become assistant front office manager. After 3 years at this property, and as she remained attached to the Relais & Châteaux Spirit, she joined Château de la Chèvre d’Or in 2007, as Front Office Manager. She immediately fell in love with our unique hotel.