Aggelos Kassais named head chef at Pied à Terre
Pied à Terre, London’s longest-standing Michelin-starred restaurant, has appointed Aggelos Kassais as its new head chef, marking a return to the Fitzrovia institution for the 28-year-old at a pivotal moment in its history.
Read more: Alberto Cavaliere leaves Michelin-starred Pied à Terre
Aggelos succeeds Alberto Cavaliere, who has left the restaurant to pursue a new project. His appointment continues a longstanding Pied à Terre tradition, with former sous chefs stepping into the head chef role as the restaurant approaches its 35th anniversary in 2026.
A return to familiar ground
Aggelos previously worked at Pied à Terre under former head chef Asimakis Chaniotis, first staging in the kitchen after moving to London in 2019, before returning as senior sous chef from 2021 until 2023.
That period saw him embedded in the restaurant’s classical foundations and contemporary fine-dining identity, before he left to further refine his craft elsewhere.
Following his departure from Pied à Terre, Aggelos joined Claude Bosi at his two-Michelin-starred restaurant at Bibendum, gaining further experience at the highest level of modern French cooking. In 2025, he reunited with Asimakis as opening head chef at Myrtos, before being asked to return to Pied à Terre to take the helm.
His appointment places him in a lineage of chefs who have progressed internally at the restaurant, including Tom Aikens, Shane Osborn, Marcus Eaves, Andy McFadden and Asimakis himself.
From Olympia to London
Born in Olympia, Greece – the birthplace of the Olympic Games – Aggelos trained at a local culinary school before completing his apprenticeship at
a five-star hotel in Crete.
He later moved to Athens, staging at one-Michelin-starred Hytra and taking up a commis chef role at two-Michelin-starred Spondi, while simultaneously studying pastry at the Le Monde culinary school.
Two seasons as sous chef at Eclipse in Mykonos followed, before his move to London and the start of his long association with Pied à Terre.
A Mediterranean-influenced, modern approach
Aggelos’ cooking reflects both his classical training and his Mediterranean roots. While Greek ingredients remain close to his heart – particularly olive oil produced by his mother, an olive farmer – his style is international and technique-driven.
He describes his approach as ‘clean’ cooking, with minimal intervention on meat and fish, allowing technique to come to the fore through precise saucing and vegetable work. Barbecuing is a particular passion, and his influence has already been seen in the restaurant’s recent festive menus.
He is also committed to maintaining Pied à Terre’s reputation as one of London’s leading destinations for plant-based dining, with vegan menus continuing to sit alongside the omnivore offering.
Looking ahead
Founder and co-owner David Moore said: “We are thrilled to continue the tradition of our former sous chefs taking on the role of head chef at Pied à Terre, with the return of Aggelos Kassais to the kitchen.
"His cooking is superb, and we know that in his time away from here, working with Claude Bosi and his mentor Asimakis Chaniotis at Myrtos, his skills have grown even further, making him the perfect choice to be our new head chef.”
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Aggelos Kassais named head chef at Pied à Terre
