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Our Team

Head Chef - Sean burbidge

Sean Burbidge began his career in 1993 as Apprentice Chef at the Sutton Arms in Stokesley whilst studying for his NVQ. Having completed his training, Sean went on to gain experience in a number of hotel kitchens before joining Restaurant Gordon Ramsay in August 2003 as Chef de Partie under Head Chef, Simone Zanoni.

Sean progressed to the position of Sous Chef at the restaurant and in March 2008 left London to launch Gordon Ramsay au Trianon in Versailles. Once again under the direction of Simone Zanoni, Sean spent two years in Versailles and assisted the restaurant in gaining two Michelin stars in its first year of opening.

Restaurant manager - Christophe Vandoolaeghe

Christophe Vandoolaeghe was born and raised in the Paris suburb of Rueil Malmaison. Greatly inspired by his uncle who owned a local brasserie, Christophe’s earliest memories are of the eager activity and convivial atmosphere of this family-run, busy restaurant.

This led him from school to catering college to study Front of House. Upon graduation, he left Paris to improve his English and secured himself a position at the Hanbury Manor Hotel in Hertfordshire, England where Albert Roux was consultant chef. An eight-month period followed at the two Michelin starred Le Gavroche in London’s Mayfair, before a return to France to work at Hotel Byblos in St Tropez, and then to the 3 Michelin starred restaurant Lucas Carton in Paris.

Over the next few years, he joined two Michelin starred Michel Rostang as Chef de Rang and later worked under Daniel Boulud. He returned to Paris at the end of 2000 to work with the French retail wine specialists, Nicolas, before moving back to London in 2006 to work at The Landmark Hotel in Marylebone. He later worked at The Capital in Knightsbridge as Restaurant Manager where he met Eric Chavot. After Chavot left, Vandoolaeghe worked closely with him with the concept and launch of his new restaurant Brasserie Chavot in 2013. Christophe joined the Gordon Ramsay Group as Restaurant Manager at Pétrus in November 2013.

Head Sommelier - Sylvain Gergeaux


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