About Arno's

We are specialized in dry aged beef, flamed grill, beef cut in French style, personally selected by our master chef, Mr. Arnaud Carré

Arno’s Group started with Arno’s Butcher and Eatery in 2015.

We are specialized in dry aged beef, flamed grill, beef cut in French style, personally selected by our master chef, Mr. Arnaud Carré

All our beef is dry aged by ourselves in our factory starting at 45 days to 120 days. Following a delicate and controlled process by our
masterbutcher.For those who do not eat beef, we also provide varieties like pork ribs, racks of lamb, fresh river prawns, imported lobsters, salmon, tuna, our all time popular marinated chicken wings or duck, as alternatives, with carefully selected wine at best prices.

Our reputation comes from the fact that all products and ingredients brought into Arno’s have been carefully selected and tested from the best and most reliable suppliers and prepared in the most delicate process.

Arno’s Burgers was established in 2016 with the goal of offering our customers the best quality and value, featuring premium dry-aged beef, delicious burgers, and a great selection of beers

Maintaining the same aesthetic sobriety and cozy atmosphere than the flagship venue Arno’s Butcher and Eatery, Arno’s Burgers and Steaks started growing around Thailand with a new concept of delicious burgers and juicy steaks that customers can choose from the meat counter at the restaurant. Being served in a cold plate or a hot plate as the
customers wish to achieve the perfect cooking point.

In 2018 a new concept of Arno’s street food, offering beef noodles with the same quality as Arno’s meat but at incredible prices, opened its doors under the name of Arno Thai.

Nowadays Arno’s Steaks & Burgers has 16 venues in Bangkok,
Chiang Mai and Pattaya.

When people think of artwork or an artist, normally, they
picture Michael Angelo painting the Sistine Chapel, or
Beethoven pounding away on his piano; however, there is
one art form that many wouldn’t even think about until they eat it: butchery. It is an art form that has almost died out because of macro factory farms and processing plants or inexperienced
“wannabe” butchers claiming they know the ancient process.

Arnaud Carre—owner, butcher, and head chef of Arno’s Butcher & Eatery—came from a long lineage of professional butchers—5 generations to be exact. He grew up in Brittany, France watching his father carve away on many different
carcasseswith such delicacy. Arnaud came from an era where it was very common to follow your father’s footsteps and rarely did one wander far from the beaten path.

Young Arnaud would travel around France and become an apprentice under the best butchers for no salary,
only food and shelter just because he wanted gain the knowledge.
Never did young Arnaud know that the skills and knowledge that his father had passed down to him would, eventually, lead him to be one of the best in the world at his craft.

He spent 15 years in New York spreading his artwork and passion to hungry meat-lover Americans before he decided that he wanted to take on new challenges. Arnaud moved to Thailand—a country where beef eaters are hard to come by. Most Thais would choose chicken or pork over beef most days of the week. There is no proof of this, but I think that Thais don’t like beef because the way that they cure the beef in Thailand. Some beef is still fresh off the farm being air dried for 2-3 days before it is sold to the markets. Doing this makes for a subpar product.

Arnaud knew that there was a market here in Thailand for experienced butchers. He wants to change the mindset about Thai cuisine and prove to Thais that beef can be just as appetizing as pork or chicken. So, Arnaud and his friend Khun Supanit started Arno’s Butcher and Eatery. It has gained much attention within the Thai community very quickly. It has been open for only 6 months and there is almost a 3 week waiting list for a table to eat at their restaurant.

Arno’s Butcher and Eatery is not just like any steak joint in Bangkok. The customers are able to choose which meat they want to eat by going to the meat case just like shopping at the supermarket. Arnaud will then ask you a few questions about your preferences like “Do you like fat or no fat?” or “How tender do you like your meat?”. This way Arnaud will know exactly which piece of meat he will prepare for your perfect dinner.

Credit: Article from Hungry Hub

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