i. Biography
The Climb
Damien Rigollet trained at Chambre de Commerce de Versailles, a grounding that gave his career the discipline and classical polish that would later define his kitchen style. From there, he moved into the steady ascent of some of London’s most recognisable dining rooms, first working as Sous Chef at Le Boudin Blanc Restaurant (2004–2005), where the rhythms of French cooking were already central to the story. He then joined Coq D'Argent, stepping into the role of Senior Sous Chef (2005–2011), before advancing to Executive Sous Chef (2011–2014). Each stage of that progression seems to trace a line toward greater responsibility, a deepening command of the pass, and a sharper sense of the balance between precision and pace. Today, Damien is Head Chef Coq D'Argent restaurant of D&D London (since 2014) and Executive Head Chef of Coq D'Argent (since 2018). The titles reflect not only seniority but continuity: a long relationship with a kitchen whose identity he has helped shape over time, and whose standards he now carries at the highest level.
Today
Rigollet’s cooking is rooted in Classic French cuisine, but it is not content to remain fixed in the past. His plates move with a modern touch, taking familiar French meat and seafood favourites and giving them a contemporary twist that feels precise rather than showy. The effect is one of quiet confidence: a respect for the foundations, paired with the instinct to update them in ways that feel natural to the plate. That approach appears clearly in Poulpe, one of the dishes most closely associated with his kitchen. Here, teriyaki-glazed octopus is paired with houmous, confit lemon, chorizo, and chickpea salad. The dish suggests his instinct for layering: sweet glaze against smoke and salinity, brightness against richness, texture against tenderness. It is a composition that reads as both composed and generous, drawing on classic technique while allowing bolder accents to enter the frame. Seafood remains a strong thread in the menu, and Thon Rouge extends that line with a similarly composed hand. Grilled yellowfin tuna is served perfectly seared with aubergine caponata, mango and chilli salsa. The plate moves between Mediterranean warmth and sharper, more vivid notes, the fish acting as a clean centre around which the other elements can unfold. It is the kind of dish that depends on restraint as much as invention, and its appeal lies in the balance of those forces. Meat takes a darker turn in glazed pork cheek with red wine, truffle mousseline, and crispy pig's ear. Here, the emphasis shifts toward depth, gloss, and richness, with the red wine and truffle mousseline bringing a sense of comfort and the crispy pig’s ear adding contrast. The result is a dish with both weight and lift, anchored in the French tradition that runs through Rigollet’s work but sharpened by contemporary detail.
Signature
Damien's signature dishes include Poulpe, Thon Rouge, and Venison tartare with quails egg and celeriac remoulade. Together, they map the range of his cooking: seafood and meat, brightness and earthiness, clean lines and textural detail. The venison tartare with quails egg and celeriac remoulade, in particular, sits comfortably within his repertoire of classical forms reimagined with modern polish.
Recognition
The strongest public markers attached to Rigollet are the named dishes of his London kitchen and his role leading Coq D'Argent. In a career shaped by steady advancement rather than spectacle, those markers speak clearly: a chef defined by sustained responsibility, a recognisable style, and plates that have become closely linked with his name.
Profile updated July 2026
FAQ
Asked of Damien
What is Damien Rigollet's current role?
As of 2026, Damien Rigollet is Executive Head Chef.
Where did Damien Rigollet train or study?
Damien Rigollet trained at Chambre de Commerce de Versailles.
What is Damien Rigollet known for?
Classic French cuisine.
