The Team at Pétrus

Born in Paris and growing up in Toulouse, Orson has a degree in mathematics. After helping a friend in the kitchen, he never went back to his original career plans and instead, went on to gain a cooking degree in Toulouse.

Working under Paul Walsh as Senior Sous at City Social was a career-changing opportunity for Orson, which was followed by his first Head Chef position at Le Pont de la Tour. As a chef, he is inspired by Frederic Anton’s food presentation and Matt Abé's commitment and dedication to the industry.

Orson loves everything about his job. From the food creation, leading and nurturing his team, discovering new things every day; you can never stop learning; you can always be better. When he is not in the kitchen, Orson spends his time off with his family, from playing Barbie to teaching times table. Of course, he also teaches them how to cook alongside his wife, who is a Pastry Chef.

Daniele was born in Milan, Italy, and had dreamed of being a chef from an early age. He went to hospitality school, but throughout his courses, realised that he was a better fit for front of house due to the love of being in contact with people.

After studying at IPSEOA Carlo Porta in Milan, Daniele moved to the United Kingdom in 2015. He has since worked across a range of prestigious London restaurants, including City Social as Assistant Head Sommelier, Clos Maggiore as their Head Sommelier, then joining Petrus in October 2020.

Daniele gets his inspiration from his colleagues inside and outside the restaurant every day, and loves that Sommeliers share the passion that the job requires. Getting to meet new people and having the opportunity to make a guest’s experience exceptional is part of the job that he will always love.