A chef in a white uniform stands at the entrance of the Orrery restaurant, framed by two potted trees, with sunlight casting dramatic shadows on the brick façade.

Meet The Chef

Pierre Minotti

Chef Pierre Minotti leads Orrery with the discipline and ambition shaped by a career in Michelin-starred kitchens across France and London. Before joining Orrery, he was Executive Chef at Alex Dilling at Hotel Café Royal, where the restaurant earned two Michelin stars within four months of opening. Earlier in his career, Pierre worked at the two-Michelin-starred Hélène Darroze at The Connaught.

His cooking is grounded in classical French gastronomy, shaped by Escoffier’s principles and informed by close relationships with farmers, fishermen and artisans. At Orrery, his approach is precise and expressive, guided by heritage yet continually evolving in the pursuit of excellence.

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A male chef with short dark hair and a beard, wearing a white double-breasted chef's jacket, stands with his arms folded in a professional kitchen, looking confidently at the camera.

A Classical Foundation

Originally from the Jura in eastern France, Chef Pierre Minotti was shaped by a culture where food and wine are inseparable and classical gastronomy is part of daily life. His culinary journey began at the age of 10, before he trained at the prestigious Catering College Hyacinthe Friant in Poligny.

His early career took him through three-Michelin-starred Anne-Sophie Pic in Valence and Alain Ducasse at The Dorchester, followed by two-Michelin-starred Hélène Darroze at The Connaught. Across these kitchens, he developed a standard of cooking defined by rigour, discipline and consistency.

Grounded in Escoffier’s principles, his training instilled an uncompromising respect for structure, clarity and technical precision, foundations that continue to guide his work at Orrery today.

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