Éric Chavot

The Path

French cooking, at its most exacting, runs through Éric Chavot’s career: discipline first, balance second, and the classics held as working material rather than museum pieces. That approach is already visible in the later role at Coda restaurant in Royal Albert Hall, London, England, where he served as consultant chef and kept to a style grounded in control, timing, and restraint. Training at Boucanier and Patio set the base for a route through professional kitchens that began at the bottom and moved upward by repetition, speed, and clean execution. The first steps — kitchen porter at L'Amphytrion in Cazaux, France, then Commis de cuisine at A Deux Pas de la Mer in Arcachon, France — were followed by a move to London in 1986 as 1st commis at Whites Hotel in Bayswater, London, England. The early climb continued through kitchens where the standard was constant and the margin for error was small: sous chef at Le Manoir aux Quat' Saisons in Great Milton, Oxfordshire, England, then chef at La Tante Claire in London, England and chef at Harvey's in London, England. He later held Head Chef posts at The Restaurant in London, England, Hyde Park Hotel in London, England, and Chez Nico at Ninety, Park Lane in London, England, each one adding responsibility without changing the underlying grammar of the cooking. Owning a room requires a different kind of discipline, and Chavot moved into that phase with Interlude de Chavot in London, England and Chavot in Fulham Road, London, England. Those restaurants carried his name, but the work stayed rooted in French fundamentals. He then spent 1999–2009 as Head Chef at The Capital Restaurant in London, England, a long run that gave weight to a style built on consistency rather than flourish. From 2009, the work shifted into collaboration and repair: collaborating chef at Selfridges pop-up restaurant with Pierre Koffman in London, England, then troubleshooting chef at Weston estate restaurants in Florida, USA. Chavot returned to London as Head Chef at Brasserie Chavot in Conduit Street, Mayfair, London, England (2013–2015), then became Head Chef at Bob Bob Ricard / Bob Bob Cité in London, England (2017–2020). Today, he is consultant chef at Coda restaurant, Royal Albert Hall in London, England.

The Work Today

At Coda restaurant in Royal Albert Hall, London, England, Éric Chavot works as consultant chef with the habits of a cook who trusts the classics and does not overstate them. The register remains French, the method remains measured, and the emphasis stays on clarity, confidence, and respect for the product. His own line on the work is plain: “Being a chef is not about just doing a job, it is a passion.”

Signature

Éric's signature dishes include Sea Bream and Tapenade and Saffron Fennel.

In Their Words “Chef Lahy was my first mentor teaching me the fundamentals and practical technical skills of cooking.” “Being a chef is not about just doing a job, it is a passion.”

Acclaim

Éric's honors include Michelin star and Two Michelin stars.