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For those occasions when impressing is what's required, The Greenhouse will come up trumps

the team


Arnaud Bignon | Executive Chef
Bignon worked under Eric Fréchon at the three Michelin-starred Le Bristol in Paris, before moving to lead the kitchen team at Spondi in 2005. Arnaud Bignon joined The Greenhouse from Spondi in Athens, where he was awarded two Michelin stars in 2008. Bignon, then aged 32, was one of the youngest chefs ever to achieve this accolade.
His culinary passion was inspired by his grandfather’s garden in France, where he discovered a respect for highest quality ingredients that has become an essential part of his whole approach to cooking. His philosophy combines his traditional French training with contemporary techniques and is based around finding perfect harmony and balance in all his dishes. He plays with fresh and original flavour combinations and his signature clean and contemporary presentation.
In accordance with MARC’s philosophy, the menus change seasonally and showcase the highest quality produce available on the market.  Bignon creates monthly tasting menus which showcase the highest quality produce. Chef Bignon’s creative menus are seasonal and offer the very best that is available on the market. .


Marc Piquet | General Manager
Marc Piquet’s career started in France, at The Ritz in Paris where he mastered a number of roles before moving to London in 2007. In 2011 Marc joined the team at The Greenhouse as Head Sommelier, before being promoted to General Manager in January 2016.


Elvis Ziakos | Head Sommelier
The wine team is led by Head Sommelier Elvis Ziakos. He employs a team of young, approachable and extremely knowledgeable sommeliers to guide diners. Although both the food and wine are exceptional on their own, these sommeliers know that when they are perfectly paired, guests’ dining experiences are truly enhanced. They enjoy surprising guests with unusual and thoughtful pairings, striving to ensure that the wine is perfectly to the taste of each and work closely with the kitchen in pairing wines with each dish. They aim to commit one sommelier to each area of the restaurant in order to provide the most attentive service.

Private Dining

The Greenhouse’s Private Dining Room, available for up to twelve people, offers guests the chance to dine in luxury around a beautiful circular table, in a room by interior designers Virgile & Stone. The room is available Monday to Friday, both for lunch and for dinner, and on Saturday evenings. Executive Chef Arnaud Bignon can create a variety of bespoke menus to suit guests’ preferences, using the freshest produce available.


The restaurant is approached through a serene landscaped garden decorated with stone artworks by British sculptor Emily Young. Elements of the garden are carried into the restaurant with specially commissioned miniature sculptures on each table, as well as in the use of natural materials such as slate, marble and wood, offset inside by the fresh green colour palette.

Since 2004, the restaurant has held onto its Michelin star status, and continues to win the praise of food critics, gourmets and wine lovers alike. Together with MARC Chairman Marlon Ablea, Executive Chef Arnuad Bignon have formed a partnership to take The Greenhouse to the pinnacle of excellence and to offer the very best in food and wine to its discerning and loyal clientele.

With such a focus on quality, it is little wonder that The Greenhouse rivals its competitors as one of London’s finest dining experiences.

The Greenhouse has two Michelin stars and is a member of Relais & Chateaux and Les Grandes Tables du Monde.

27A Hay's Mews, Mayfair,
London W1J 5NY


MARC Restaurants