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Pied à Terre

Asimakis Chaniotis puts his career in fine dining down to the art he was surrounded by growing up in Athens. Much like the artists he admires, passion, creativity and attention to detail are evident throughout his work. 

Cooking led Asimakis to work all over the world, from high-end hotels to private yachts, but he always came back to fine dining. Driven by the precision, creativity and artistry of French cuisine, Chaniotis pushes himself to seek out the freshest and best produce and stops at nothing short of perfection to come up with innovative ways to combine them.  

At the core of all of his work is the desire to create an unforgettable experience for diners, from the wines on the table to the food on the plate. In 2017 Asimakis was named Chef de Cuisine of L'Autre Pied Restaurant, and then in 2018, became the first Greek to ever be awarded a Michelin star out of their country. 

This year, he was awarded an Acorn award for the 30 most successful people in hospitality industry under 30.

The hunt for perfection and attention to detail, as well as the rush and adrenaline I get whilst trying to raise the standards in the kitchen, have made me the chef I am today.

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