Working in his first head chef role, Cavaliere’s cooking style is described as a combination of ‘classical French technique with a sense of playfulness and experimentation’.
Pied à Terre opened in 1991 and is owned by David Moore, who runs the restaurant with his wife Valerie Woods.
The restaurant is the longest standing Michelin-starred restaurant in the capital having received its first star in 1993.
In 1996 it earned a second Michelin star, which it held until 2011.
“It’s the honour of my career to have been appointed head chef of Pied à Terre, one of London’s few truly legendary restaurants,” says Cavaliere.
“I’m grateful to David and Val for entrusting me with maintaining Pied à Terre’s reputation for excellence, while also giving me the freedom to innovate and explore my own passions.”
British-born to Italian parents, Cavaliere was most recently sous-chef at Michelin-starred Spanish restaurant Sabor in London, and previously held the same role at two-starred L’Atelier de Joël Robuchon in Paris.
His CV also includes time spent as a private chef, and as a commis chef at Marcus Wareing’s Marcus at The Berkeley.
“We’re excited to welcome Alberto as our new head chef at Pied à Terre,” says Moore.
“He has an outstanding CV including one- and two-star Michelin restaurants in London and Paris, and it’s clear to us that he has what it takes to carry forward our reputation for exceptional quality while taking us in a more contemporary direction.”
Pied à Terre serves both a both a meat-based and plant-based tasting menu.
Dishes to feature on Cavaliere’s first menu includes a ‘tuna’ crudo made with watermelon that’s compressed and marinaded to give the appearance and texture of tuna sashimi and dressed with cucumber ponzu and pickled black radish.