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 his time in the two-Michelin-starred kitchen, Alex Dilling at Hotel Café Royal. His cooking is grounded in classical French gastronomy, shaped by Escoffier’s principles and informed by close relationships with farmers, fishermen and artisanals.

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 where classical gastronomy is part of daily life. That foundation led him into some of the most demanding Michelin-starred kitchens in France and London, working at the highest level of French cuisine.

Most recently at two-Michelin-starred Alex Dilling at Hotel Café Royal, (where the restaurant earned two stars within four months of opening), he refined 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 today.

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