Allan Pickett’s cooking style is classic French with a light and elegant contemporary twist and he is a passionate believer in using the freshest possible seasonal ingredients. Guests at Plateau in Canary Wharf can look forward to a regularly changing menu, which is approachable and reassuringly luxurious.

After learning the ropes with the likes of Michel Roux Jr and Marco Pierre White, Allan’s first Head Chef position was at Bluebird, overseeing the private members’ club. He then went on to work at Marco Pierre White’s Michelin-starred L’Escargot, then Aurora at the Great Eastern Hotel, overseeing the fine dining restaurant.

Allan’s first stint at a D&D restaurant was as Head Chef at Orrery, where he held a Michelin star before joining the Galvin brothers at Galvin Bistro de Luxe on Baker Street. Then he went on to The Aviator Hotel in Farnborough, where he worked with the inspirational Ken McCulloch. Allan Pickett joined Plateau as Head Chef in May 2010. Follow Allan on Twitter: @chefallanp