Asimakis Chaniotis is from Athens. He joined David at Pied à Terre in 2012 as a section chef. Over the course of the next six years he worked his way to the top and became Executive Chef in 2017. He brings his individual style and Greek influence to the restaurant’s long history of critically-acclaimed French fine dining. He is obsessed with the quality and provenance of his produce and spends his days off in the countryside hunting and gathering, his holidays in Greece picking olives for the olive oil that they use in the restaurant, and foraging and pickling samphire for his dishes. He is uncompromising in his pursuit of culinary perfection.