Phil Kearsey – Executive Chef at Pied à Terre

How long have you been at the restaurant?
I officially took over the reins as Executive Chef at Pied à Terre on the 21st May 2024.

Which was the first restaurant you worked in?
I started my cooking career in exclusive private dinning (Vanilla-Bean) but my first restaurant was
Drakes in Ripley where chef Steve Drake (former Pied à Terre sous chef) held 1 Michelin star.

What was the last London restaurant you went to, apart from your own?
The Ledbury.

What or who has been the biggest influence on the way you cook and why? 
I have been so fortunate to cook for some amazing chefs who have mentored me so I would have to
say both Michel Roux and Thomas Keller.

What is your personal signature dish?
My menus always change with the seasons so it’s hard to name one but if pushed I’d say my rabbit
and langoustine dish.

Which other chefs do you most admire?
Many! And each for different reasons but I have to admit I have a real soft spot for Gordon Ramsay!

What’s the best part of your job?
Being creative and teaching young chefs and watching them grow in confidence and skill.

And the worst?
Nothing – I love every second even the cleaning 🙂

What would your last meal be?
My Mum’s shepherd’s pie.

Do you have a chef’s shortcut that you can share with us?
We don’t take short cuts at Pied à Terre!