MENU BOOK ONLINE Oetker collectionBOUTIQUEGift Vouchers

The Lanesborough would not be anything without its team; this is also true in Céleste.  From the Kitchen, to front of house, all the team are dedicated to make sure every guest's expectations are exceeded. Each member of the team who achieves industry recognition, sees it as their responsibility to impart their skills to the young apprentices so all in turn can scale the heights of their profession.    

Below introduces the influential infrastructure to Céleste and its kitchen.

“The menu takes inspiration from London as a global capital for cuisine, with flavours including herbs and spices. We work closely with local suppliers to use the best ingredients the country has to offer, prepared using classic French techniques.”
Eric Frechon & Florian Favario

Chef Patron, Eric Frechon

A celebrated name in gastronomy, with a culinary career spanning over 35 years, unanimously hailed by critics and gourmets the world over, Eric Frechon raised Le Bristol to a temple of gastronomy, winning a third Michelin star in 2009.

At Le Bristol he oversees all fine dining: three-star Epicure, the 114 Faubourg brasserie, and Le Jardin Français. After presiding over some of Paris's most prestigious kitchens, Chef Eric Frechon oversaw the opening of Celeste, with his protégé Florian Favario leading as Executive Chef.

Executive Chef, Florian Favario

A talented young chef with the highest calibre of European culinary training and a repertoire of global consultancy roles, Florian Favario joined Epicure at Le Bristol in 2010 as Eric Frechon's protégé, following half a decade training with Marc Veyrat and Thierry Marx. 

During his five years at Le Bristol, Favario proved to have a global vision to his cuisine, inspired by his previous world travels that had taken him from Japan to London and everywhere in between - resulting in menus that were modern and imaginative. His tenure under Eric Frechon instilled a level of precision which is palpable in his dishes today. Finishing second at the prestigious Bocuse d’Or Biennial World Chef Championship in 2013, Favario proved himself to be resourceful and spirited - with a spectacular palate. 

As Executive Chef for Céleste at The Lanesborough, Florian Favario's food combines French creativity and delicacy with seasonal British ingredients and flavour. Follow Florian's creative work on social media:

Instagram    undefined   undefined

Head Pastry Chef, Nicolas Rouzaud

With almost fifteen years of experience in perfecting desserts, Head Pastry Chef Nicolas Rouzaud brings a wealth of experience in l'art de la pâtisserie to The Lanesborough. After world-class training in his home country of France, Nicolas spent seven years as the Premier Sous Chef de Pâtisserie at Le Bristol, Paris. 

Now as Head Pastry Chef at Lanesborough, Nicolas continues to stay true to the traditional skill of pâtisserie, with each and every pastry and dessert crafted by hand. His creativity comes to life in our afternoon tea, resplendent with delicate pastries and fluffy, freshly-baked scones. 


Head Chef, Anshu Anghotra


As a Head Chef at The Lanesborough, Anshu Anghotra played a pivotal role in the launch of the hotel’s new food and beverage concepts in July 2015. His career started with training in Hospitality Management, followed by studies at the prestigious Westminster College. Training in classical French cuisine under Chef Mark Gautier, Anghotra credits Gautier’s knowledge and passion for food as the underlying driving-force of his career.

Chef Anshu refined his skills further with studies at Raymond Blanc’s Industry Cooking School at Two Michelin-starred  Le Manoir aux Quat’ Saisons in Oxford, under the guidance of Gary Jones. More recently, he took inspiration from Three Michelin-starred Eric Frechon, who oversaw the opening of Céleste with his protégé Florian Favario.

Alexis Moko, Head Chef

Starting his culinary career at 16 years old in the UK, Alexis attended the Royal Forest of Dean College, studying for three years before returning to his home country of France to join Taillevent in Paris, working under Alain Solivérès as a Commis Chef, graduating to Sous Chef.

In 2014 he joined The Ledbury as Chef de Partie, and joined The Lanesborough as part of Celeste's new team in 2015, working closely with Executive Chef Florian Favario in preparation for the reopening of the hotel.  

Top of page
Stay connected