Episode 31 - David Moore on Michelin Stars, Risk-Taking, and 30 Years of Hospitality Excellence
Posted by Emma on 24th Oct 2019
What does it take to survive and thrive in London’s ultra-competitive fine dining scene for over 30 years? David Moore, founder of Pied à Terre, reveals all in the latest episode of the Ceres Podcast. As the proud owner of one of London’s most celebrated Michelin-starred restaurants, Moore shares candid insights into his rise from a young commis waiter to a renowned restaurateur.
In this episode, Stelios sits down with Moore to discuss the evolution of hospitality, the relentless pursuit of excellence, and the bold decisions that shaped his career. Moore recounts his early years, from catering school in Blackpool to working under Raymond Blanc at Le Manoir aux Quat’Saisons. These formative experiences ignited his passion for delivering impeccable service and innovative dining experiences.
One of the episode’s most memorable moments is Moore’s story of opening Pied à Terre in 1991. In a stroke of bold ambition, he and his business partner wrote directly to Michelin inspectors, declaring their goal of earning two stars—a move that might seem audacious but ultimately paid off. Moore’s anecdotes highlight his resourcefulness and entrepreneurial spirit, like spotting potential investors among diners at Le Manoir and hosting shareholder dinners to fund his dream.
Listeners are also treated to insider details about the Michelin guide’s impact on restaurants. Moore explains how a single star can boost business by 25%, while two stars can create a 40% increase. His account of the hard work behind these accolades, from meticulous staff training to investing in the finest ingredients, offers valuable lessons for food industry professionals and small business owners.
The episode isn’t all about fine dining—it delves into broader topics like resilience and adaptability. Moore reflects on recovering from a devastating fire at Pied à Terre in 2004, which required tearing down and rebuilding the restaurant. His ability to turn setbacks into opportunities, such as reengineering the building’s layout, is truly inspiring.
Another highlight is Moore’s discussion on evolving with the times. From embracing vegan tasting menus to accommodating diverse dietary needs, Pied à Terre has maintained its relevance by staying ahead of trends. His innovative approach makes the restaurant a place where omnivores, vegans, and everyone can seamlessly dine together.
The episode offers a treasure trove of advice for small business owners, from navigating property negotiations to maintaining high standards amid changing consumer expectations. Moore’s philosophy of balancing creativity with operational excellence shines through, as does his knack for storytelling. Whether it’s recounting the bizarre origins of Pied à Terre’s name or joking about the time he unwittingly steered a chef toward a photography career, Moore’s tales are as engaging as they are educational.
This episode of the Ceres Podcast is more than a conversation; it’s a masterclass in hospitality, entrepreneurship, and the art of staying passionate in a demanding industry. As Moore quips, “Work with your head, not your legs,” his words resonate far beyond the dining room.
If you’re a fish and chip shop owner, a budding restaurateur, or someone who loves behind-the-scenes stories from the world of fine dining, this episode is a must-listen. Subscribe to the Ceres Podcast on your favourite platform and be inspired by David Moore’s ambition, innovation, and sheer grit journey. Don’t forget to share the episode and leave a review—it’s the perfect way to keep the conversation going.