David Moore has appointed 28-year-old Aggelos Kassais to the post of head chef at Pied à Terre as the Fitzrovia fine-dining institution enters its 35th year.
The promotion marks a return to a familiar environment for Aggelos, previously sous-chef here under fellow-Greek chef Asimakis Chaniotis, who ran the kitchen with distinction for seven years before leaving last year to start his own restaurant, Myrtos.
Pied à Terre wins its habitual high ratings in the newly published 2026 Harden’s guide, with its founder David Moore praised as “a most wonderful host” at a venue that is “everything a fine-dining restaurant should be”. The guide also notes that “a succession of chefs have made their name here over the years“, such as Tom Aikens and Shane Osborn.
Aggelos, who is from Olympia in Greece, has also worked in London at Claude Bosi’s Bibendum and Opso in Marylebone, and linked up with Asimakis again as head chef at Myrtos.
Commenting on the appointment of Aggelos, David said: “We are thrilled to continue the tradition of our former sous chefs taking up the position of head chef. His cooking is superb, and we know that in his time away from here, working with Claude Bosi and his mentor Asimakis Chaniotis, his skills have grown even further, making him the perfect choice.”
