Chapter 2: A big man in the kitchen

Appears in
Pied à Terre: Celebrating 30 years
Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

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Taste of success: Osborn in the kitchen

No sooner had Pied à Terre secured its preferred head chef than the restaurant suffered a blow, losing the second Michelin star.

“It was an awful moment for me,” said Moore. “I was totally devastated. Two stars puts you on a global platform. You arrive in London; you have a handful of two-star restaurants to choose from and we were one of them.

“If you fall off the two-star radar, it hurts. Your whole economic model is based around it: from pricing to customers who are happy to pay for the best wines to all the CV-s from talented people you have on your desk. Two stars attracts not just the top customers but the very best staff. Employing great people has always been my top priority and skill.”