Asimakis Chaniotis

Born and raised in Athens, a city full of history and art, from a young age I was very interested and involved in street art and whilst my interest for food started to become a dream of a career, art really inspired me and helped me develop as a young commis and chef in the kitchens I began to work in. I've worked in a variety of kitchens from Hotel chains to restaurants to British pubs and from fine dining to banquets and exhibition centres, I was even a private chef on a yacht. But nothing made me as passionate about cooking as fine dining and French cuisine, the precision, the creativity, the artistry, all had me hooked. I always crave perfection and finding the freshest and best produce is especially important to me, I always want to know where I can find them and how I can pair them together. Alongside learning new techniques and learning about wine, I have pushed myself to try and create an unforgettable experience for my customers. This hunt for perfection and attention to detail, as well as the rush and adrenaline I get whilst trying to raise the standards in the kitchen, have made me the chef I am today.2017 was such an important year for me as Chef de cuisine of L'Autre Pied Restaurant!Now as Executive chef at one of the best restaurants in London and an establishment of such a history,Pied a Terre ,will give one of the best dining experiences!A great challenge at a great city!Been awarded my first Michelin star on 2018 at the age of 28.First Greek to be ever awarded a Michelin star out of his country and youngest in London.Consistency maintained by retaining the michelin star on michelin guide UK on 2019.On February 2019 along with David Moore we launched #cook_love a street food concept with refined touches named after the tattoos on my fingers and my love for cooking which was successful but we had to end it but we are looking for a site to relaunch soon when the right opportunity comes our way.In June 17th 2019 i was awarded with an Acorn award from Caterer for 30 under 30 for the most successful people in the hospitality industry in the uk under their 30s. But the most important thing that happened on 2019 is that in November we launched an amazing concept called Chef's table by Asimakis at Pied a Terre restaurant where i personally cook in front of 8 guests a surprise menu that may vary from 16-22 courses depends on ingredients and seasonality.It's a concept made with a collaboration with Martin Moore kitchens and Gaggenau Uk where we made an luxurious space of a domestic kitchen where i cook and plate everything in front of the guests. Michelin guide found us retain our michelin star on the guide 2020 always having me inspired and creative and making me  to push harder for our next accolade.