Born and raised in Athens, a city full of history and art, from a young age Asimakis Chaniotis was very interested and involved in street art. Whilst his interest for food started to become a dream of a career, art really inspired him and helped him develop as a young commis and chef in the kitchens. He has worked in a variety of kitchens: from hotel chains, restaurants, British pubs and from fine dining to banquets and exhibition centers, and as a private chef on a yacht. But nothing made him as passionate about cooking as fine dining and French cuisine: the precision, the creativity, the artistry – all had him hooked. He always craved perfection and finding the freshest and best produce. Now an Executive chef at Pied a Terre, an establishment of such history, where he has been awarded his first Michelin star on 2018 at the age of 28, he was the First Greek to be ever awarded a Michelin star out of his country and youngest in London. In 2019 he has launched a concept called Chef’s table by Asimakis Pied a Terre, where he cooks in front of 8 guests a surprise menu that may vary from 16-22 courses depending on ingredients and seasonality. It’s a concept made with a collaboration with Martin Moore kitchens and Gaggenau UK where they made a luxurious space of a domestic kitchen with cooking and plating everything in front of the guests.