Eric Chavot is a French chef known for his refined approach to French gastronomy and his ability to balance classical techniques with modern influences. Born in Arcachon, France, in 1967, Chavot trained at Le Boucanier and Le Patio before moving to London to further his culinary career. His journey has been shaped by mentorships with some of the most influential chefs in the industry, including Pierre Koffmann, Marco Pierre White, and Raymond Blanc.

Chavot’s early career saw him working as Sous Chef at Le Manoir aux Quat’Saisons, Raymond Blanc’s two-Michelin-starred restaurant in Oxfordshire. He later joined La Tante Claire and Harveys, refining his skills in classical French cuisine. His talent led him to become Head Chef at Marco Pierre White’s The Restaurant at Hyde Park Hotel, followed by Chez Nico at Ninety, Park Lane.

In 1999, Chavot was appointed Head Chef at The Capital Restaurant, where he developed a menu inspired by traditional French flavors with a modern twist. His cooking style, characterized by bold flavors and meticulous presentation, earned The Capital two Michelin stars, making it one of London’s most celebrated fine dining establishments. His tenure at The Capital lasted a decade, during which he gained widespread recognition for his ability to elevate French cuisine while maintaining its authenticity.

After leaving The Capital in 2009, Chavot collaborated with Pierre Koffmann on a pop-up restaurant at Selfridges, showcasing his ability to adapt to new dining formats. He later spent two seasons at the Weston estate in Florida, consulting on restaurant operations and refining culinary processes.

In 2013, Chavot launched Brasserie Chavot, an elegant yet approachable French restaurant in Mayfair. Within a year, the restaurant earned a Michelin star, further cementing his reputation as one of London’s top chefs. Despite its success, Brasserie Chavot closed in 2015 as Chavot sought new opportunities.

Chavot later became Executive Chef at Bob Bob Ricard, known for its luxurious dining experience and signature “Press for Champagne” button. He also consulted for Royal Albert Hall’s Coda restaurant, bringing his expertise to a broader audience. His influence extends beyond the kitchen, as he has appeared on BBC’s Saturday Kitchen and contributed to culinary publications.

Throughout his career, Chavot has remained committed to excellence, blending tradition with innovation. His ability to craft refined yet approachable dishes has made him a defining figure in modern French cuisine.