About
Arnaud Atché
Founder & Chef
Arnaud began his career with the Oetker Collection, a prestigious group renowned for its iconic luxury hotels worldwide, before moving into Strategy Consulting, where he helped organizations tackle top-level management challenges.
Driven by his passion for food and Neapolitan pizza, Arnaud decided to get closer to his passion. He trained under Chef Selim Dahmane, a highly regarded pizzaiolo in North America, and Chef Warren Barr at Pluvio, an acclaimed fine dining restaurant in British Columbia, Canada.
This unique background is the foundation of Nonanza, where Arnaud combines his dedication to the highest standards, merging French culinary expertise with a rigorous structured approach, ensuring every slice has the same quality.
A Family Legacy
Arnaud, with Italian roots tracing back to his grandparents and a family tradition of Roquefort milk production, began making pizza at just five years old. He started a recipe shared with his mother in the early 2000s by world-champion Neapolitan pizzaioli and further modernized it.
This heritage, as well as growing up in the family-owned Italian restaurant, instilled a lasting passion for authentic Neapolitan pizza and the finest ingredients.
The name "Nonanza" is a blend of "Nonna" and "Enza" (grandmother Enza), honoring the ancestors and family legacy. It also echoes “bonanza,” symbolizing a celebration of flavor and abundance—a reference to the pleasure and richness of pizza.
Our Craft
Our success rests on two key pillars: maintaining the highest standards in dough preparation and using homemade toppings made with local ingredients.
Every day, we craft our dough from premium Italian flours and allow it to ferment for over 48 hours, resulting in a dough that’s rich in flavor, light, and easy to digest. Each pizza is topped with top-quality ingredients and baked in stone ovens for an authentic texture and taste.
We’re equally committed to our toppings, using standout Dutch ingredients like aged Gouda, local onions, and Dutch-made mozzarella. Customer favorites include the “Nissa” (caramelized Dutch onion purée, crispy onions, pickled onions, and aged goat Gouda), the “Nieuwe Hollandse” (haring tartare, pickles), and the “Bronte” (Dutch mortadella and burrata, pistachio cream, and ground pistachio).
At Nonanza, we believe that texture and presentation are just as important as flavor. Each pizza is crafted to be a visual and culinary delight, with a fluffy, airy cornicione and a blend of textures and tastes—from crispy to layers of sour, bitter, umami, sweet, and salty.
We see pizza as versatile: it’s delicious on the go, at the table, or even as part of a tasting menu—an experience we introduced to great success.