The All In One Ultimate Restaurant List Interview: Marcus Eaves

Pied á Terre has been going for over 20 years; currently the Head Chef is Marcus Eaves, who joined in 2011 from sister restaurant L’Autre Pied. He was awarded a Michelin star after just five months

Marcus Eaves food philosophy is simple: “to use the best produce in season and showcase it in the best possible way.”

If Eaves hadn’t become a chef he would have been an architect, however he was put off by the amount of further education it entailed, and decided to pick a career with more work-based training. However he advises chefs starting out to study. “If you've no kitchen experience the best way to start out is to find a place in a good college, be prepared to learn and work hard. The most important thing is to enjoy what you do.”

Eaves doesn’t cook in his spare time, and instead prefers to enjoy London’s restaurants.