Arnaud is a partner in the Retail and Consumer Goods Practice at our São Paulo office.
With 24 years of experience in both consulting and senior executive roles in retail, he has worked with one of the largest global grocers in France and Brazil, where he currently resides.
Arnaud’s expertise spans pricing, promotions, CRM, assortment optimization, and supplier negotiations. He has also conducted more than 20 strategic due diligence for some of the largest Private Equity funds during his career.
He pioneered one of the first AI-led, fully personalized promotional programs for a regional grocer in Brazil. This initiative doubled digital engagement and generated significant incremental sales. Leveraging his hands-on retail experience, Arnaud assisted a large Telecom player in improving their category management capabilities. He has also collaborated with his retail colleagues in Europe and the Middle East to deliver strategic projects for both retailers and consumer goods players.
Having spent more than seven years 'in the field' in various roles at one of the largest multiformat global grocers has provided me with a broader perspective and increased confidence in advising my clients upon returning to consulting
Arnaud graduated from ESSEC-MBA. He spent a term at UC Irvine’s business school and completed the Berkeley Hass Digital Transformation executive education program in 2022. He is multilingual, with proficiency in French, English, Portuguese, and Spanish.
Before rejoining Oliver Wyman, Arnaud led the multiformat pricing and commercial analytics team at a large global grocer in France for three years. He then relocated to Brazil to serve as a senior director, where he restructured and led the pricing, commercial analytics, CRM, and innovation activities of the grocer. Eventually, he led the commercial teams across all regions to develop local and regional product sales.
Outside of work, Arnaud enjoys exploring new regional and local products as he travels across Brazilian regions with his family. He often makes surprising discoveries and meets passionate food producers without having to travel far. He brings ingredients back home for cooking sessions with his three sons. When not cooking, he can be found running in Ibirapuera Park early in the morning or roller-skating with his children on weekends.