Pied à Terre is the longest standing independent Michelin Starred restaurant in London and the UK. It was founded in 1991 and is still owned and run by David Moore. Executive Chef Asimakis Chaniotis’s classic French cuisine, with reference to his Greek heritage, is presented in a fashionably elegant and sophisticated setting. Awards have been many over the years, but we are particularly proud of our latest award of No1 Vegan tasting experience in the UK.

David Moore


Irish restaurateur, entrepreneur and TV personality, David Moore worked at the Le Manoir Quat’ Saisons with Raymond Blanc for six years before founding Pied à Terre in Fitzrovia in 1991. The restaurant received a Michelin star in its first year. David leads the front of house team at Pied à Terre with a relaxed but professional style. His absolute joy is meeting, entertaining and creating memories for his customers every day. David’s love of art and collaboration with artists has always influenced the look of the restaurant. You cannot miss him at Pied à Terre as he has also developed a fine reputation for rather loud shirts.

Asimakis Chaniotis

Executive Chef

Asimakis Chaniotis is from Athens. He joined David at Pied à Terre in 2012 as a section chef. Over the course of the next six years he worked his way to the top and became Executive Chef in 2017.  He brings his individual style and Greek influence to the restaurant’s long history of critically acclaimed French fine dining. He is obsessed with the quality and provenance of his produce and spends his days off in the countryside hunting and gathering, and his holidays in Greece picking olives for the olive oil that we use in the restaurant, and foraging and pickling samphire for his dishes. He is uncompromising in his pursuit of culinary perfection.

Yves Desmaris

Master Sommelier

Yves Desmaris has been a Master Sommelier for 27 years, having worked in France, Bahrain and the UK. He joined our team in August 2019.  His breadth of knowledge is extraordinary. He has a great passion for the Rhone Valley, his home territory, but is a lover of all wine and is proud to manage the eclectic 800 bin wine menu at Pied à Terre. 

We're hiring front of house staff.