Edward Boarland – Executive Head Chef

Having spent his formative years training under the likes of Alain Roux, Clare Smyth, Gordon Ramsay and Simone Zanoni, Edward brough his Michelin experience to Cabotte in 2016, where he delighted city diners with a modern take on French classics.

After 5 years within the company, Edward has taken on the role of Executive Head Chef for the group, overseeing the kitchen operations at Cabotte, The Black Book wine bar in Soho, Comptoir Café & Wine in Mayfair and Marylebone’s favourite Blandford Comptoir.

Edward has a very hands-on approach and can regularly be found on the pass in all four venues.

Gearoid Devaney MS – Founder

Gearoid Devaney’s restaurant career reads like a directory of Michelin starred establishments from Paris to London. After training with Pierre Gagnaire in his 3 Michelin Star restaurant in Paris, he was instrumental in the successful launch of Tom Aiken’s first Chelsea restaurant, which quickly gained 1 star. A regular speaker at industry events, Gearoid also runs regular staff training for restaurants, hotels and gastropubs, as well as hosting tastings and masterclasses for generic bodies alongside examining for the Court of Master Sommeliers both here and in Asia. 

As a Director at Burgundy specialist wine importer Flint Wines, Gearoid is a key figure in the Cabotte board and also restaurant team, bringing encyclopedic knowledge of Burgundian wines as well as restaurant experience.

Together with Xavier, Gearoid opened TRADE – the Hospitality members’ club which is now launching as an App.

Xavier Rousset MS – Founder

Xavier started his career working at various prestigious restaurants in France such as the two Michelin Star Le Laurent in Paris and Villa Belrose in St Tropez before becoming Chief Sommelier at the Hotel du Vin. In 2002, Xavier won the Ruinart UK Sommelier of the Year and became the youngest Master Sommelier in the world. He was next appointed Head Sommelier at the Michelin-starred Le Manoir aux Quat Saisons working with the esteemed Raymond Blanc. Upon leaving, Xavier set up Texture restaurant in 2007 which, within only three years, won a Michelin Star plus a host of other accolades including three Rosettes in the AA Guide. In 2010, Xavier opened 28-50 Wine Workshop and Kitchen in Fetter Lane, followed by outlets in Mayfair and Marylebone.

Stepping away from restaurants for a year, Xavier travelled and ate his way around the world whilst also being a judge on key industry panels and teaching at the Court of Master Sommeliers. In 2016, he opened the Marylebone-favourite Blandford Comptoir, Cabotte in the City and Comptoir Cafe & Wine – Mayfair. Together with business partner – Gearoid, they opened TRADE, the hospitality industry’s members’ club which is soon to launch as an App.