1 Michelin Star Chefs: Asimakis Chaniotis, Exective Head Chef, Pied à Terre

The  Staff Canteen

The Staff Canteen

Editor 17th January 2018

Asimakis Chaniotis is the Exective Head Chef at one Michelin-starred Pied à Terre.

He took over from Andy McFadden in 2017, and the restaurant has held a Michelin star for 24 years and counting, holding a second between 1996 and 2012.

Pied a Terre

pied a terre

34 Charlotte Street
London W1T 2NH

Call: 020 7636 1178
Email: [email protected]

Opening hours:
Lunch: Monday to Friday 12.00pm – 2.30pm
Dinner: Monday to Saturday 6.00pm – 11.00pm
Sunday: Closed

Head Chef: Asimakis Chaniotis

Instagram: @piedaterrerestaurant

Twitter: @piedaterreUK

Facebook: Pied a Terre Restaurant

Biography

Born and raised in Athens, a city full of history and art, from a young age he was very interested and involved in street art and whilsthis interest for food started to become a dream of a career, art really inspired him and helped him develop as a young commis and chef in the kitchens he began to work in.

Grouse%2C heritage beetroots%2C port%2C mint

Grouse, heritage

beetroots, port and mint

He has worked in a variety of kitchens from hotel chains to restaurants to British pubs and from fine dining to banquets and exhibition centres, He was even a private chef on a yacht.

But nothing made him as passionate about cooking as fine dining and French cuisine, the precision, the creativity, the artistry, all had him hooked.

Food style

He always craves perfection and finding the freshest and best produce is especially important to him, he always wanst to know where he can find them and how he can pair them together.

Alongside learning new techniques and learning about wine, he has pushed himself to try and create an unforgettable experience for his customers.

This hunt for perfection and attention to detail, as well as the rush and adrenaline he gets whilst trying to raise the standards in the kitchen, have made him the chef he is today.

Pied a Terre

Asimakis worked briefly at Per Se in New York, he worked under both Marcus Eaves and Andy McFadden before being announced as Executive Head Chef.  Pied à Terre was established in 1991, operating under the guidance of David Moore.

The restaurant has gained some of the highest awards and accolades possible, starting with its first Michelin star in 1993 and becoming a two Michelin star restaurant in 1996, retaining one star currently.

Mango%2C coconut%2C Malibu%2C cinnamon
Mango, coconut, Malibu and cinnamon

David Moore told The Staff Canteen: "We are delighted to announce Asimakis, he has been sous chef under Marcus Eaves and senior sous chef under Andy so he is the ideal candidate. He's definitely got his own style and it's going to be a very exciting and interesting phase for Pied à Terre."

He added: "I'm really excited to be working with Asimakis, we have plans here to do a kitchen extension into the basement next door - these are things we have to do. Pied a Terre is known by everybody but we are not on the tip of everyone's tongue anymore like say Clove Club. 

"We've got a safe pair of hands, Asimakis has been with us for five years and he offers strong continuity in the kitchen. We are looking to keep on delivering amazing food and service."

Videos with Asimakis Chaniotis:

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The  Staff Canteen

The Staff Canteen

Editor 17th January 2018

1 Michelin Star Chefs: Asimakis Chaniotis, Exective Head Chef, Pied à Terre