Phil Kearsey

image of Phil Kearsey

Phil Kearsey is the new Executive Head Chef of the award-winning and celebrated London restaurant Pied à Terre, on Charlotte Street.

Taking over the reins from Asimakis Chaniotis, Phil, alongside owner David Moore, has a very clear intention to take the restaurant to the next level. Phil’s experience in some of the best Michelin starred kitchens in the UK and USA have provided an extraordinary platform for him to showcase his own creative culinary talent at Pied à Terre. Expect modern British, with classical French roots, using hyper-seasonal ingredients to create a menu that will change from month to month. The celebrated Pied à Terre plant-based menu will also be re-imagined by Kearsey, as well as the 8-seat ‘Chef’s Table’, kitchen experience which Moore launched in 2020.

Born in Surrey, Phil studied aeronautical engineering at Brooklands College, Weybridge, before a stint as a kitchen porter altered the course of his career as he fell in love with hospitality, and kitchen life in particular.

Phil started his culinary journey at Vanilla Bean, under chef and owner Gareth Palmer, a premium catering and events company where he worked on events from 2 to 500 guests, becoming Sous Chef after five years. In 2012, it was the lure of the Michelin star which drew him to Drakes Restaurant in Ripley and where he learned his craft working across all sections under Steve Drake and worked up to Junior Sous Chef.

A dream of working with the Roux brothers learning classical cookery and the challenge of a three-star kitchen led him to The Waterside Inn at Bray, and enabled Phil to master classical French cooking. Here he worked every section as Chef de Partie, and then Junior Sous Chef, but spent his time on the meat section and perfecting sauces, which is a particular strength.

In 2016, after three years in Bray, Phil undertook a stagiare at The French Laundry in California and fell in love with the food and style of cooking. Thomas Keller offered him a one-year visa and on completion a management visa as a Sous Chef and it was here that Phil crafted the holy trinity of Taste, Texture and Technique. The menu at The French Laundry changes every service dictated by the ingredients grown on the farm, and therefore dish creation and innovation was part of everyday life.

Returning to the UK in 2019, Phil took on the Head Chef role at private members’ club Annabel’s in Mayfair, leading a team of 40 chefs across three sections and serving 700 covers a day. During lockdown, Phil organized 1,000 meals a day to be delivered to London hospitals for front line workers, something he was very passionate about since his Mother worked for the NHS.

Most recently Phil was Executive Chef of Corrigan’s Mayfair, a 50-cover restaurant with multiple private dining rooms and Chef’s Table and Tasting Experience for 12. Here, Phil achieved 3 Rosettes and the restaurant was added to the Michelin Guide in London.

When not in the kitchen, Phil enjoys watching all kinds of sport, trying new dining experiences and exploring nature and the beautiful outdoors.

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