Alabaster Kitchen
Philosophy
Every dish begins long before the kitchen — in the soil, in the season, in the hands of the growers who share our reverence for what the earth provides.
Provenance
My passion for cooking began in childhood, inspired by my family and culinary icons such as Paul Bocuse, Maïté, and Jean-Pierre Coffe. I trained as an apprentice in France before moving into construction, becoming a site manager at 22 — leading 80+ staff and managing a €10M budget, an experience that strengthened my leadership and resilience.
In 2017, I moved to London and returned to my passion, progressing from kitchen porter to Senior Sous-Chef. I champion mentorship, knowledge sharing, and balanced work environments — believing strong kitchens are built on respect, growth, and genuine care for people.
Alabaster Kitchen
Where the precision of culinary art meets the beauty of intentional simplicity.
Philosophy
Great kitchens are not built on pressure alone — they are built on trust, mentorship, and the courage to share knowledge freely. Every person in the brigade deserves to grow, to be heard, and to find meaning in their craft. Excellence and well-being are not in opposition; they thrive together.
I champion mentorship, knowledge sharing, and balanced work environments — believing strong kitchens are built on respect, growth, and genuine care for people. Excellence and well-being are not in opposition; they thrive together.
Wine Pairing
Each dish is paired with a wine selected to honor the provenance of the ingredients — from the terraced vineyards of Burgundy to the salt-air cellars of the Atlantic coast.
The Ritual
Every table is a stage set for an unrepeatable moment. Reserve yours and let us craft an evening worthy of remembering.
London Flagship Location Currently Under Selection
Tue — Sat 6pm — 11pm
Reservation submitted.
We will confirm your reservation shortly. A confirmation will be sent to your email address.
The Menu
A Few Dishes
Full Experience
Each menu begins with an amuse-bouche et pain au beurre maison. Les plats évoluent au fil des saisons, selon les arrivages du marché et l'inspiration du Chef.
Accord mets-vins
Accord mets-vins
Table entière requise
2 guests minimum
Réservation 72h à l'avance requise
The Gastronomic Archive
Starters
Mains
Desserts
Signatures
Saint-Jacques d'Argentine, fondue de poireaux, sauce aux barbes Vadouvan
Homard bleu breton de Chausey, sandre de la Loire, sauce champagne
Bœuf Charolais IGP, foie gras du Périgord, pomme soufflée, truffe noire
Foie gras de canard du Périgord IGP, coing de Provence, brioche artisanale
Garniture du marché, viandes et volailles artisanales, gelée de fond de veau maison
Gelée de consommé, feuille d'or — fleur comestible en trompe-l'œil
Osciètre Petrossian, blinis maison, crème fraîche — expérience signature
Gallery
Chef & Founder
From his apprenticeship in France to the kitchens of London — a relentless passion for excellence and people.
Journey
My passion for cooking was born in childhood, nourrie par ma famille et des icônes comme Paul Bocuse, Maïté et Jean-Pierre Coffe. J'ai effectué mon apprentissage en France avant de me diriger vers la construction, où j'ai occupé le poste de chef de chantier à 22 ans — encadrant plus de 80 collaborateurs et gérant un budget de 10 M€, une expérience qui a forgé mon leadership et ma résilience.
In 2017, I joined London et retrouvé ma vocation, progressant de commis de cuisine à Senior Sous-Chef. Aujourd'hui, Alabaster Kitchen est l'aboutissement de ce parcours singulier : un restaurant où la précision technique rencontre la beauté de la simplicité intentionnelle.
Timeline
First Inspirations
Bocuse, Maïté, Jean-Pierre Coffe — figures that shaped a vocation.
Kitchen Apprenticeship
Classical French training, foundational techniques, brigade discipline.
Site Manager — 80 staff
Team management, €10M budget. Leadership before cooking.
London — Return to the Stove
From kitchen porter to Senior Sous-Chef: built on merit and perseverance.
Alabaster Kitchen
A restaurant born of a singular journey — where technique, humanity, and excellence coexist.
Philosophy
I champion mentorship, knowledge sharing et les environnements de travail équilibrés — parce que les grandes brigades se construisent sur le respect, la croissance et l'attention sincère portée aux individus. L'excellence et le bien-être ne s'opposent pas : ils se nourrissent l'un l'autre.
“Strong kitchens are built on respect, growth, and genuine care for people.”