Daniel Gavriilidis

Daniel Gavriilidis

Dan is a passionate chef with over twelve years of experience of working in world class kitchens. He started out his career working as a Commis Chef at several acclaimed restaurants in London. One of which was Tom Aikens, a one Michelin stared restaurant in Chelsea, London where Dan gathered a huge amount of experience working on the larder and pastry section.

He then moved onto Pied a Terre in Fitzrovia, London where he moved around all the sections to get as much essential experience under his belt as possible.
After a short stint at Bonds as a Junior Sous Chef, he moved onto The Greenhouse in Mayfair which offers contemporary French cuisine. He was able to plan, direct and supervise the team ensuring food was always presented to highest of standards.
In July 2013 Dan joined the team at Alyn Williams at the Westbury in Mayfair. Whist assisting the Head Chef in managing the pass, Dan learnt a huge amount and was able to constantly develop his knowledge and management skills.

Dan then made the move out of London and in January 2014 he was appointed Sous Chef at THE PIG-near Bath and worked his way up to Senior Sous Chef where he was heavily involved with the daily running of the kitchen. Dan’s skills, attitude and hard work were rewarded as he was appointed head chef at the recently opened PIG-at Combe, the fifth PIG addition of this highly successful group founded by Robin Hutson.

THE PIG’s famous 25 Mile Menu suits Dan’s passion down to the ground of using high quality fresh local produce and creating exciting but simple new dishes.
Dan works very closely with the Kitchen Gardener at THE PIG- at Combe to ensure that the philosophy of plot to plate continues!

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