Head Chef Asimakis Chaniotis Brings New Energy To Michelin Starred Pied à Terre

Pied à Terre is an independently owned West End gastronomic restaurant located in the heart of Fitzrovia, London W1. Pied à Terre was established in 1991, operating under the guidance of David Moore who has partnered with some of the greatest chefs to work in London.

David gained two Michelin stars with his founding partner Richard Neat, and maintained them with chefs Tom Aikens and Shane Osborne. 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.

Last October Pied à Terre announced the appointment of Asimakis Chaniotis as the new Head Chef. Asimakis brings his dynamic and innovative skills on his return to the prestigious restaurant. Having served his time as sous chef under both Marcus Eaves and Andy McFadden, Asimakis, in the time-honoured fashion at Pied à Terre was promoted to the top job having come through the ranks, as all previous head chefs have done.

67°C Octopus

Aged just 27, Asimakis’ energy brings an air of excitement to the London restaurant scene and a fresh vision for the future of the critically-acclaimed French restaurant. Whilst he maintains the renowned standard of the dining experience at the Michelin Star restaurant, Asimakis has introduced his own style, look and feel on the menu to heighten the culinary experience.

Head Chef Asimakis Chaniotis

Asimakis comments: ”Food was always at the centre of family life. I spent my school holidays at my grandparent’s farmhouse in Kefalonia where I was surrounded by fresh produce with trees and bushes producing the finest fruit and vegetables including pomegranate trees, fig trees, wild oregano and olive trees as far as the eye can see. So when it came to deciding my career, I knew straight away I wanted to be a chef. My new role at Pied à Terre has given me the opportunity to develop my creativity and continue to deliver an outstanding experience.”


David Moore, owner and restaurateur of Pied à Terre, sees a new energy in Asimakis which he hasn’t seen on the London restaurant scene for many years. David believes Asimakis’ energy, personality and showmanship will bring a fresh touch to one of London’s longest standing Michelin starred restaurants. David told us; “Asimakis has been part of the Pied à Terre family for six years and we have really seen him flourish. What’s so special about his style is that it’s constantly evolving and reflecting, which makes the team stronger and the dining experience more special.”

Beef and Salsify

David went on to say: “Not only is his cooking exemplary, his swearing-ban in the kitchen has set a hard-working, professional atmosphere creating a real sense of calming fluidity from the kitchen to the restaurant. We want to maintain a truly modern dining experience at Pied à Terre and Asimakis will be sure to bring this.”

Grilled octopus, tomato, courgette, basil and red onions

The new menu which launched last Autumn sees each dish share a taster of Asimakis’ own culinary journey with the diner. Having grown up in Athens, Greece, Asimakis has taken inspiration from his roots as well as his experiences within the Pied à Terre family to create each dish. Asimakis’ favourite dishes include Steak tartar / Seaweed crisp Taramasalata which brings a touch of Mediterranean to the French restaurant. The canape dish is served on a bed of seashells which Asimakis collected when diving by his family home in Kefalonia.

It was lovely to escape the elements and arrive in the warm welcoming foyer of Pied à Terre as we settled down to take in the ambience we knew we had an exciting experience ahead. To welcome us Chef Asimakis sent us some canapes to enjoy while we perused the menu and got excited about the culinary journey that awaited us.

Once we had chosen our meal for the evening this is were the experience really started Chef Asimakis sent us an amuse bouche which whet the appetite perfectly. The flavour of the feta was not overpowering and worked very well with the black olives and  wild Oregano. Serving the amuse bouche in eggshells delivers a sense of theatre which is at the heart of Asimakis’ showmanship.

To start I ordered the Foie-Gras “Au Torchon”with Kumquat, Calamansi and Cacao and Lavender Brioche. The foie gras was smooth, rich and had a delicate buttery flavour. The dish paired perfectly with the subtle yet not overpowering taste of the Cacao and Lavender Brioche.

My dining companion had the 67°C Octopus with Squid Ink, Piquillo Pepper and Spring Onion. The texture of the octopus was soft yet had bite and the flavours that had been so skillfully captured in the meat burst out complemented perfectly with the  Squid Ink and Piquillo Pepper bringing this dish to life. It was clear why this is a signature dish on Chef Asimakis’ menu.

Chef Asimakis then surpised us with another inspired dish. The Isle of Mull Scallops with Yuzu, Celeriac and Winter Truffle was a light dish with some strong flavours bringing out the fresh taste of the scallop.

For the main course l had the Saddle of Venison with British Pumpkin, Pain d’Epice and Poivrade. This dish allows the seasonal ingredients to speak for themselves with the venison cooked to perfection and the strong flavours of the jus pairing well with the earthy rich sweetness of the pumpkin complimenting the taste of the meat.

My dining companion had the Braised Short Rib and Grilled Rump of Beef with Burned Salsify and Black Curry. Although the meat appeared to have a charred exterior, the interior was soft tender and full of flavour. The dish worked well and brought its components together with moreish flair.

For dessert l tried the Mango Parfait with Coconut and Malibu. Dessert was a pleasant surprise with the flavours of the Caribbean delivered with French sophistication on the plate by the Greek Head Chef.

My dining compainion had the Chocolate Pavé with Chilli and Stem Ginger. The chocolate taste was divine and the chilli although not overpowering added a subtle hint of heat that made this dish stand out. This was the perfect end to the delightful culinary journey with which Head Chef Asimakis Chaniotis had carried us away!

Pied à Terre is one of London’s longest standing Michelin fine dining restaurants offering vegetarian and vegan menus and a wonderful private dining room. Reportedly one of the the best value Michelin star lunches in London, the exceptional gourmet food is meticulously prepared with heart and passion by Head Chef Asimakis Chaniotis using ingredients sourced directly from small, independent suppliers who live and breathe quality. Highly recommended and worth every penny!

Pied à Terre
34 Charlotte St, Fitzrovia, London W1T 2NH
020 7636 1178
I: @PiedaTerreRestaurant
T: @PiedaTerreUK

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