Aggelos brings a distinctive culinary style shaped by both his classical French training and his Mediterranean heritage. Grounded in the discipline of classic French cuisine, his cooking is defined by precision, balance, and a deep respect for technique — from the careful development of flavour through stocks and sauces to the exacting preparation and presentation of every element on the plate.

His approach is rooted in precision and restraint. Also passionate about Japanese barbecue and “clean” cooking, Aggelos believes in minimal intervention with meat and fish, allowing the exceptional  quality of the ingredients to speak for themselves. His classical training shines through in his refined sauces, meticulous attention to detail,  and thoughtfully composed vegetable accompaniments. 

He is equally passionate about plant-based cuisine, proudly continuing Pied à Terre’s long-standing reputation as one of London’s finest destinations for vegan dining.

Before taking the helm as Head Chef, Aggelos served as Senior Sous Chef under former Pied à Terre Head Chef Asimakis Chaniotis. His impressive career has seen him work in several Michelin-starred restaurants across Greece and London, including 18 months as Sous Chef for Claude Bosi at his acclaimed two-Michelin-starred restaurant, Bibendum.

Now returning to Pied à Terre as Head Chef, Aggelos continues the restaurant’s proud tradition of former sous chefs rising to lead the kitchen — following in the footsteps of celebrated chefs such as Tom Aikens, Shane Osborne, Marcus Eaves,  Andy McFadden, and Asimakis Chaniotis.