Arnold was the head Chef/Manager for a café named Annabelle in Auckland, New Zealand back in 1998. Managing a café exposed him to multi-skills of policies management and training. Among his responsibilities were advising the owner of current liquor act and occupational safety and health requirements in the hospitality industry.

He became the Senior Sous Chef with Cock & Bull Ltd. New Zealand. This gave him the opportunity to train and supervise a number of srtaff working under him eg. Implementing new menus during seasonal changes, management of quality control, monthly castings and menu pricing. In 2002 he was awarded “Employee of the Year ny Cock & Bull.Ltd.

By profession he has a degree in accountancy.