Contemporary French restaurant Plateau, has welcomed three new chefs into its ranks. Daniel McGarey, who has taken over from Allan Pickett as head chef, will work alongside the newly appointed sous-chef Jeremy Trehout, and Pastry chef, Fabiano Grassi.
Daniel McGarey has previously worked as executive sous-chef at the Michelin-starred Galvin at Windows restaurant. He has also spent time at two Michelin-starred restaurant, Marcus Wareing at The Berkley, as well as a number of other top London venues. Daniel’s culinary training began in 2003 with the prestigious Specialised Chef Scholarship at The Bournemouth & Poole College.
Plateau’s new sous-chef, Jeremy Trehout, has worked at a number of high end French restaurants in London since moving to the capital in 2006, including the Bleeding Heart, La Petite Maison, Coq d’Argent and most recently working as head chef at Koffmann’s, run by Michelin starred chef Pierre Koffmann.
Plateau also welcomes Fabiano Grassi as its new pastry chef. Fabiano has worked in a number of Italian restaurants in both Italy and London including Banca Ristorante Italiano and Cecconi’s. Most recently, Fabiano was the head pastry chef at popular Japanese restaurant, Zuma.
Daniel McGarey and his team will continue to deliver exquisite contemporary French dishes using seasonal ingredients, such as Ballotine of duck and foie gras with seasonal leaves, quince purée and pickles; Roasted loin of venison with croquette, butternut squash and creamed sprouts; and Pan fried stonebass with orange braised endive and cauliflower purée.
Guests at Plateau can look forward to a regularly changing menu which is both approachable and luxurious – whilst enjoying stunning views of Canary Wharf.
For more information click here