Aggelos Kassais returns to Pied à Terre as head chef

Former Pied à Terre sous chef Aggelos Kassais has returned to the Michelin-starred restaurant to lead the kitchen as head chef.

Kassais previously worked at the restaurant under Asimakis Chaniotis, who left the business in 2024 to open modern Greek restaurant Myrtos.

He had joined Pied à Terre in 2021 before leaving in 2024 to join Claude Bosi at his eponymous two-Michelin-starred restaurant at Bibendum.

Earlier this year Kassais was reunited with Chaniotis at Myrtos and has now returned to Pied à Terre as head chef.

He is one of a line of sous chefs to have succeeded their head chefs at the 24-year-old restaurant, including Tom Aikens, Shane Osborn, Marcus Eaves, Andy McFadden and Chaniotis.

Prior to Kassais’ appointment, Alberto Cavaliere was head chef for nine months. He has left to pursue a new project. 

Pied à Terre founder and co-owner David Moore said Kassais’ culinary style was a reflection of his classical training and Mediterranean roots. He added that he would continue to evolve Pied à Terre’s style of contemporary fine dining, with dishes including the likes of Cornish cod with butternut squash, red kuri, pumpkin seed and trompette; and guinea fowl with parsnip, coco nib, coffee and walnut. 

Moore said: “We are thrilled to continue the tradition of our former sous chefs taking on the role of head chef at Pied à Terre, with the return of Aggelos Kassais to the kitchen. His cooking is superb, and we know that in his time away from here, working with Claude Bosi and his mentor Asimakis Chaniotis at Myrtos, his skills have grown even further, making him the perfect choice to be our new head chef.”