David Moore

David Moore, founding Director and the longstanding creative force behind Pied à Terre, can regularly be seen at the ‘Front of House’.

With a career that spans some of the most illustrious establishments in the country including The Box Tree in Ilkley and Le Manoir Aux Quat’ Saisons in Oxfordshire, David’s front of house management skills have also taken him to the Louis XV in Monaco and La Belle Otero in France.

Pied à Terre continues to thrive, supported by loyal food lovers and an audience of international journalists whose critical acclaim of the establishment has been undeniable.

Continuing to diversify, you may have caught him on BBC2 ‘The Restaurant‘ as one of the ‘Inspectors’.

Asimakis Chaniotis

Asimakis Chaniotis trained in Athens where he became a sous chef aged 21 before heading to London. At 22 he started at Pied à Terre for the first time and has worked with Marcus Eaves and Andy McFadden. He also took on the head chef position at L’Autre Pied before it closed and then took on the Execuitive Chef role at Pied à Terre in 2017.

Aged just 29, 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.

Previous Head Chefs

Richard Neat – Opening the doors of the restaurant with owner David Moore in 1991, Neat was at the helm of the kitchen until 1996, during which time he was awarded two Michelin stars. At the age of just twenty-nine, he was one of the youngest ever recipients of such an honour. After a string of successful ventures, Neat opened Park Cafe in San Jose, Costa Rica.

Tom Aikens – Joining Pied à Terre in 1996 as head chef and co-proprietor, he maintained the restaurant’s two Michelin stars and became the youngest British chef to achieve this accolade. He was 26. Three years later, he left Pied à Terre, returned to La Tante Claire, and then took a break from restaurant kitchens. In 2003, Aikens opened Tom Aikens Restaurant in Chelsea and more recently opened a second, brasserie-style restaurant, Tom’s Kitchen.

Shane Osborn – Osborn joined Pied à Terre in 1999, and became the first Australian to attain Michelin status. His enviable CV has seen him working as Sous Chef to Tom Aikens at Pied à Terre, with Gordon Ramsay and Marcus Wareing opening L’Oranger, and helping win a Michelin star as Junior Sous Chef at The Square, a two star Michelin restaurant before joining Pied à Terre. Osborn now has a one Michelin Star restaurant in Hong Kong called Arcane.

Marcus Eaves – Gained his first Michelin star at just 27-years-old – fourteen months after opening the doors of L’Autre Pied in 2007, in London’s Marylebone. After eight years, Marcus is pursuing his passion for local British produce in other ventures. Marcus is now at Oblix.

Andy McFadden - born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion and quickly stood out amongst his peers whilst studying. In keeping with the Pied tradition which sees head chefs nurture and mentor rising stars in the industry with the intention of one day passing on the culinary baton, Andy was invited to take up the top position at L’Autre Pied in 2007. From October 2015, Andy was back at Pied à Terre, this time as Head Chef. He is now owner of Glover's Alley in the Fitzwilliam Hotel, Dublin.