Chef Pascal Even is the food brain behind the success of GAZETTE 


Pascal was born & raised in Brittany, a pure local product, just as he likes it….


Native to the small fishing village of Paimpol, he started his career with local gastronomic restaurants before making the big move to Paris where he spent time with world renowned Institution LUCAS CARTON’S 3 Michelin Star restaurant on the Place de le Madeleine, he went on to work for another famous chef at the “Carre de Feuillant” before meeting the person who was going to have the greatest impact on his career: Parisian cooking star Michel Rostang.


Pascal started in Monsieur Rostang’s 2 star restaurant and went on to take charge of most of his new venture and consultancy contracts, this took him through France, the Caribbean, Greece and finally London where he decided to settle, taking charge of all food operations for the Meridien on Piccadilly as the Executive chef.


After 5 years Pascal took over the Bleeding Heart complex in Farringdon, taking its food operations to a new level with 3 restaurants, 1 bistro and created a very successful outside catering and event operation as well.


In 2007, Pascal thought of a place he had in mind for a long time, and then  GAZETTE was born.



Walter Lecocq has been part of the London restaurant scene for more than 20 years after opening his first restaurant in France at a young age.

Walter is a great believer in ‘true & simple hospitality’.

After working locally in his native small northen France village, he made the big move across the channel, a few spell in restaurant Gravier in Surbiton, then on to Brighton and Worcestershire before getting a commis job in the Manoir aux Quat'saisons with Raymond Blanc in Oxford, that's where "fine dining" kicked in, Walter then spent most of his career with well known French chef Alain Ducasse in the 3* Michelin restaurant Louis XV in Monte-Carlo and then went on to open the majority of Ducasse’s early ventures in New York, Paris, Mauritius and London. 

Back in the UK, Walter opened “179” on Shaftesbury Avenue for Conrad Gallagher and went on the become Irish chef Richard Corrigan’s General Manager for three years re-establishing Lindsay House in London.

He left Richard to open “Chez Kristof” in Hammersmith, then spent some time with Gordon Ramsay on Sloane Avenue.

A few glasses of wine around a barbecue with Chef Pascal was to become a decider on its next career move.



Mady has been proclaimed "nicest person in the world" by all of us for many years, she is a GAZETTE jewel and has worked in most of our restaurants at various levels before taking charge of our little baby in Wandsworth Common, she runs the show in GAZETTE TRINITY or rather...she is the show...With eyes like an eagle she will spot the smallest detail and recognize you as soon as you pass the door.



Don't be fooled by Herve's cheeky smile, this guy can be ruthless when it comes to making sure you have a good time. This Maitre d' "old school trained with our dear friends at Brasserie Toulouse Lautrec in Kennington and customer's experience is right up there on his list.


Herve is assisting Nanou in running our mothership restaurant in Battersea.



We are French but most importantly we are Londoners, and our team reflect the beautiful diversity of this city.


We have teams of true professionals ready to teach & train, but we also want to learn from you and value what you can bring to our community. Whether you are a top chef or an apprenticeship, we have a lot to learn from each other.

See below the positions we have available now, simply apply and bring another smile to our team, this might be the best thing you've ever done !!




We are looking for someone with a background in French cuisine along with previous experience in a kitchen management role.

We will expect the successful candidates to help manage the day-to-day operation of the kitchen including staff training & recruitment, stocktaking, monitoring & ordering supplies as well as maintaining high level standards in food hygiene and regulations. You will also be required to participate in the creation of new menus under Chef Pascal’s supervision.




We are looking for passionate individuals, enthusiastic and experienced. A Knowledge and interest in French cuisine is beneficial along with previous experience in a management role.

We are looking for real independent managers or ambitious “leaders in the making” prepared to learn new things and work on new challenges with an essential commitment in time.

We require fit, quick, efficient, detail-oriented individuals who are courteous, pay attention to cleanliness and are strong team player. In our recruitment criteria we look for candidate that show character, control, calm and charm when dealing with customers and colleagues.



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We look forward to working with you