The Team Behind the Flavour
With a passionate brigade of chefs, the culinary team at Céleste are constantly working to ensure diners' expectations are exceeded through the use of the very best local ingredients. Under the guidance of Executive Head Chef Steeven Gilles, his brigade of chefs are truly considerate about each step of the food journey.
Executive Head Chef
A native of Chalons en Champagne in France, Steeven realised his love for gastronomy at the ripe age of 14 years. Aged 19 years old, the lure of working with another of France’s most highly esteemed chefs, Éric Fréchon, led Steeven to Paris and the 3* Michelin Epicure restaurant at Hôtel Le Bristol, part of the prestigious Oetker Collection. After three years working in the capital, Steeven headed across the Channel to work at the iconic 2* Michelin The Ledbury restaurant, under the guidance of Brett Graham.follow on instagram
Head Pastry Chef
Before joining The Lanesborough, Fabio was the Executive Pastry Chef at the Conrad Hotel Osaka in Japan. He also lead the Pastry team at 8 ½ Otto e Mezzo Bombana, a 3* Michelin restaurant in Hong Kong. Fabio started his career in the main kitchen at the San Domenico Restaurant, New York in 2004, he then found his true passion and moved to Pastry where he has happily settled his career. His passion for desserts and perfection has allowed him to work in Italy, France, Ireland, Singapore, Hong Kong, Japan and now in London.follow on instagram
Beginning his career in London in 2007, Ivan first worked at Claridges in Mayfair before becoming Assistant Restaurant Manager at Brasserie Chavot where within six months of opening, the restaurant was awarded its first Michelin star. Continuing to build his passion for service, Ivan was appointed Restaurant Manager at Theo Randall at The InterContinental in 2013 where he remained for five years before joining Céleste. Whilst Ivan is passionate about food and wine, he is particularly keen on service and he enjoys sharing his knowledge with the team.
Hailing from Normandy in France, Paul began his career near his home town in Deauville before working in Paris and travelling to southern Australia to work in the famous Barossa Valley. Upon returning to Europe he became Assistant Head Sommelier at the two Michelin star Restaurant Patrick Guilbaud in Dublin, before continuing his wine education in the vineyard operations team at the Tantalus Estate in the heart of the Onetangi Valley on the unique Waiheke Island, New Zealand. Paul was a finalist in the 2017 Chaîne de Rotisseurs' Young Sommelier of the Year.follow on instagram