Brasserie Chavot’s Head Chef, Richard Hondier, hails from a small village in between Dieppe and Normandy, and has lived in London since 1989.

Richard’s love for cooking was inspired by his uncle who worked as a chef in France. After finishing school Richard trained as a chef at l’Ecole Hoteliere De Rouen where he worked for a year with Roland Durand MOF. Here he discovered a gastronomic cuisine with an ‘Asiatique’ influence, something new and different for France in 1987.

Richard spent a year in Floriana, Beauchamp Place, where he was able to experiment with simple and tasty Mediterranean food made with high quality produce. Following this he joined the team at The Capital Hotel where he worked as Sous-Chef to Eric Chavot. Upon Eric’s departure he ran the kitchens for almost four months, maintaining the legacy and high standards that Eric had set in place.

On hearing of Eric’s return to London, Richard did not hesitate when given the opportunity to fill the role of Head Chef at Brasserie Chavot.

“I like simple food done to perfection, turning quality ingredients into amazing dishes is my passion,’ says Richard. ‘On our menu the Roasted oisin venison, honey glazed root vegetable and blackcurrant sauce is one of my favourites. I am greatly looking forward to working with Eric again as it is through him I learned such perfectionism.”