Xavier Rousset

With a restaurant career spanning 20 years, Xavier Rousset became the youngest ever Master Sommelier at the tender age of 23. Having worked in some of the most prestigious restaurants of the country, such as Hotel du Vin in Bristol and Raymond Blanc’s 2 Michelin star ‘Manoir Aux Quat’Saisons, he launched his own restaurant empire with Texture in 2007 (1 Michelin Star) and then the ’28-50’ wine bars in 2010.

Stepping away from restaurants for a year, Xavier travelled and ate his way around the world whilst also being a judge on key industry panels and teaching at the Court of Master Sommeliers. In 2015, he opened the Marylebone-favourite Blandford Comptoir and now sees Cabotte showcase  his passion for the wines of Burgundy.

Gearoid Devaney

Gearoid Devaney’s restaurant career reads like a directory of Michelin starred establishments from Paris to London. After training with Pierre Gagnaire in his 3 Michelin Star restaurant in Paris, he was instrumental in the successful launch of Tom Aiken’s first Chelsea restaurant, which quickly gained 1 star. A regular speaker at industry events, Gearoid also runs regular staff training for restaurants, hotels and gastropubs, as well as hosting tastings and masterclasses for generic bodies alongside examining for the Court of Master Sommeliers both here and in Asia. 

As a Director at Burgundy specialist wine importer Flint Wines, Gearoid is a key figure in the Cabotte board and also restaurant team, bringing encyclopedic knowledge of Burgundian wines as well as restaurant experience.

Edward Boarland, Executive Head Chef

Having spent his formative years training under the likes of Alain Roux, Clare Smyth, Gordon Ramsay and Simone Zanoni, Edward brought his Michelin experience to Cabotte in 2016, where he delighted city diners with a modern take on French classics.

After 5 years within the company, Edward has taken on the role of Executive Head Chef for the group, overseeing the kitchen operations at Cabotte, The Black Book wine bar in Soho, Comptoir Café & Wine in Mayfair and Marylebone’s favourite Blandford Comptoir.

Edward has a very hands-on approach and can regularly be found on the pass in all four venues.

Elliot Miller, Head Chef

We are thrilled to have our Head Chef Elliot Miller leading our kitchen with his talent, flair and abundant knowledge gained from 17 years in the industry. Elliot began his journey into the culinary world age 15, inspired by his father who is also a chef, before he followed his dreams to London.

Before joining Cabotte in October 2022, Elliot worked at Capital Hotel under Executive Chef Jerome Ponchelle, and then three years later at Michelin starred ‘Kitchen W8’ under Mark Kempson. It was here that he found his passion for cooking with both French and British ingredients - gaining a real understanding of modern French cooking.

When designing the menu for Cabotte, Elliot’s goal is to create dishes that are both delicious and well-balanced, while also boasting big, bold flavours that are sure to invoke the senses.