Pied a Terre, a Michelin-starred restaurant, has welcomed a new head chef to its team.
Alberto Cavaliere has been announced as the new head chef of the Michelin-starred restaurant.
He replaces Phil Kearsay, who joined Pied a Terre from Corrigan’s Mayfair, as an executive chef.
Who is Alberto?
British-born to Italian parents, Alberto has an impressive culinary resume, including a role at Michelin-starred Sabor in London.
He served in the British Army for four years at aged 20, until a serious injury sustained during training saw him medically discharged.
Alberto decided to enter the culinary world with the help of Jamie Oliver’s Fifteen apprenticeship scheme.
He followed in the footsteps of his family, a mother who was a restaurant manager and his father who was a hotelelier.
After working at Marcus at The Berkeley under head chef Jake White for eighteen months, Alberto moved to The Pentonbridge Inn in Cumbria in 2017.
Missing city life, he decided to relocate to Paris in 2018 and secured a position at the renowned two-star L'Atelier de Joël Robuchon, where he became sous chef.
During and after the Covid-19 pandemic, Alberto worked as a private chef for high-net-worth individuals.
In January 2024, he joined Nieves Barragán Mohacho’s acclaimed Spanish restaurant
Sabor as sous chef. At Sabor, he learned to adapt quickly and make the most of fresh, seasonal ingredients, admiring Nieves' attention to detail.
In his new role, Alberto aims to blend classical French techniques with playful experimentation, introducing Asian flavours to his dishes.
Pied a Terre’s dishes include watermelon crudo resembling tuna sashimi and sand carrots with fermented kumquat.
While respecting Pied à Terre’s heritage, Alberto plans to make the food contemporary through collaboration with his sous chef, Antonis Gkoumis.
He said: “It’s the honour of my career to have been appointed head chef of Pied à Terre, one of London’s few truly legendary restaurants. I’m grateful to David and Val for entrusting me with maintaining Pied à Terre’s reputation for excellence, while also giving me the freedom to innovate and explore my own passions.”
Founder David Moore added: “We’re excited to welcome Alberto as our new head chef at Pied à Terre. He has an outstanding CV including one- and two-star Michelin restaurants in London and Paris, and it’s clear to us that he has what it takes to carry forward our reputation for exceptional quality while taking us in a more contemporary direction.”
