Phil Kearsey appointed executive head chef at Pied à Terre

The former executive chef of Corrigan’s Mayfair has been revealed as Asimakis Chaniotis’ replacement at Pied à Terre.

Phil Kearsey joined the Michelin-starred London restaurant on 2 April as executive head chef, taking over from Chaniotis who announced he was leaving his role last month.

Kearsey began his culinary career in 2007 at catering and events company Vanilla Bean, working under chef and owner Gareth Palmer. He then moved over to restaurants working at Drakes Restaurant in Ripley (now the Clock House) where he worked his way up to junior sous chef.

He then spent three years at the Waterside Inn in Bray, working every section of the three-star kitchen firstly as chef de partie and then as junior sous chef.

After completing a stage at Thomas Keller’s the French Laundry in California in 2016, he was offered a one-year via and on its completion promoted to sous chef with a management visa.

Returning to the UK in 2019, Kearsey then took a head chef position at private members’ club Annabel’s in Mayfair before becoming executive chef at Corrigan’s Mayfair, where he achieved three rosettes.

Kearsey takes over the executive chef position from Chaniotis who worked at Pied à Terre for 13 years. The 2019 Acorn Award winner told The Caterer he is searching for investors to back his own restaurant.