Frank Lebiez – Executive Chef
Frank’s debut as Head Chef at Cheyne Walk Brasserie proved one of the most profound success stories of late. A love of quality French produce in its simplest form has been the core concept behind the Provencal menu at Cheyne Walk Brasserie. His cooking is admired by regulars and critics alike who seek out his excellent menus using meats and fish daily imported from his homeland in the north west of France.

Now, in his extended role as Executive Chef, Frank is able to develop his creative talents further with projects outside Cheyne Walk Brasserie. Watch out for new openings in Waterloo and Chelsea in the coming year.

Philippe Moreau – General Manager
Philippe boasts more than 20 years experience in the industry. Having held positions as Sommelier and Manager throughout Europe in many Internationally renowned Hotels and Restaurants Philippe joined the Marco Pierre White Principle Team as Sommelier in 2000 and went on to Manage Restaurant La Trouvaille in January of 2002 before moving to lead the team at Cheyne Walk Brasserie in 2004.

Only satisfied with the best service achievable, Philippe ensures that our guests’ visits to Cheyne Walk Brasserie are memorable from the moment they arrive at the door, to last the last "A bientot" of the evening.

Justin Abbott Charles – Head Chef
Justin earned his stripes in some of London’s most highly regarded restaurants, both in established businesses and he has also managed several openings as Head Chef, including Mango Tree and Chair. Although Justin is a true Londoner he has a rare talent and passion for French cooking and was welcomed to run the kitchen at Cheyne Walk Brasserie in 2006.

Jerome Pellissier – Sommelier
Jerome is our very own success story – trained to the highest standard at Cheyne Walk Brasserie, he has created a wine list of great depth with a beautiful selection of 2nd, 3rd cru of Bordeaux, as well as a fantastic selection of 1st class wines from his home area in the South of France. Always keen to assist in your selection of wine and passionate about our list, Jerome is an integral part of Cheyne Walk Brasserie’s front of house team.

Shaun Clarkson – Interiors
Shaun’s award-winning vision has resulted in some of the most innovative and talked-about bars and restaurants of recent times, including Atlantic Bar & Grill, Club Bar & Dining, 10 Room and Tokyo Joe’s. His vision is also much in demand from corporate clients and he has created sets for several major PR campaigns, music launches, live music venues and corporate hospitality events, for example the Martell Mood Bar at the Grand National. He has also been responsible the design of all the venues in the Mean Fiddler group. For the Cheyne Walk Brasserie he has consolidated its reputation as quintessentially French while successfully bringing the ambience of the Belle Epoque into the 21st century.