Searcys appoints new executive chef for restaurants
Piat will also lead on the menu concepts for Searcys upcoming openings, including the newly launched Battersea Champagne Bar
Searcys, Britain’s “oldest” catering company, has appointed Thomas Piat as executive chef for its restaurants.
Searcys said that with a “wealth of experience” working in kitchens across the world, Piat brings his “classical and international culinary expertise to the company’s growing portfolio of brasseries and Champagne Bars”.
Having graduated with a degree in culinary arts from Ecole Hôtelière de Paris in 2005, Piat’s career in hospitality spans 20 years.
He has worked in some of the “top” international establishments, from the Mandarin Oriental in London to Jòia with Hélène Darroze in Paris and spent 10 years in New York and London with chef Daniel Boulud.
Prior to joining Searcys, he spent three years in Florida, working as a private chef in Miami before becoming the executive chef of Palm Beach members club, Carriage House.
Working across Searcys collection of nine restaurants and bars, Piat has launched Autumn menus for the Searcys Brasserie at St Pancras. With focus on seasons, dishes in a true brasserie style include Shetland mussels mariniere, Slow-cooked porchetta with celeriac, Seared sea bream fillet with charred broccolini, 48-day dry-aged Lake District sirloin steak, and Cauliflower steak with curry coconut yoghourt, which are available on the all-day dining menus, alongside a curated Champagne and English Sparkling wine list.
Piat will also lead on the menu concepts for Searcys upcoming openings, including the newly launched Battersea Champagne Bar.
Piat said: “I am thrilled to be joining the Searcys family and working with the talented chefs at our landmark venues. With a rich history of over 175 years at the heart of London’s hospitality scene, Searcys is committed to only using impeccably sourced, seasonal British produce, which I hope to blend with elements of my heritage, utilising French and international flavours and cooking techniques to make the ingredients really shine.”
