
Meet the chef: Hervé Deville of Mistress of Mayfair
The star-studded chef on his mission to blend the most glamorous districts in Paris and London to create a decadent French menu like no other
Mistress of Mayfair has made quite a stir in the capital since it opened in February, having welcomed a well-heeled crowd including Rita Ora, Rebel Wilson, Anya Taylor Joy, and Stanley Tucci through its lavish ruby-red doors. The Parisian-inspired restaurant has become not only a destination for the social set, but has cemented its status as one of London’s most popular restaurant openings in 2024.
Now going toe-to-toe with some of the most celebrated restaurants in the capital in terms of popularity, what’s interesting is that the blueprint for Mistress isn’t particularly unusual. A menu of fine French fare? Tick. An Instagrammable decor? Tick. A late-night lounge featuring a roster of DJs? Tick. So what’s its secret weapon? Enter directeur culinaire, Hervé Deville.
Hailing from Paris, Deville’s CV reads like a star-studded culinary nightscape. With more than 25 years of experience in the industry, he honed his skills at the finest Michelin-starred restaurants across Europe – think two-star Le Floris in Switzerland and the equally awarded Restaurant Patrick Guilbaud in Dublin, before spending seven years as executive chef at Pierre Gagnaire’s three-star Lecture Room and Library at Sketch. And it’s this experience that not only made him attractive to Mistress, but also encouraged him to begin a new challenge away from the world of Michelin stars.


Blending the glamour of both Mayfair and Paris, and celebrating the finest ingredients and inventive gourmet techniques, hero dishes include roasted lamb loin with persillade escargots, the luxurious truffled croque madame, steamed langoustines with pickled cucumber, salmon roe and sour cream, and an opulent pistachio mille-feuille topped with Bigarreau cherries. Served in seductive surrounds of sultry reds, alluring deep pinks, plush velvet and leather textures, a dinner at Mistress of Mayfair is certainly one to remember. Bon appétit…
I grew up in Saint-Étienne, France, and funnily enough, I didn’t always want to be a chef – I actually wanted to be a carpenter! But one day, I tried baking a pear tart and accidentally blew out the windows while trying to light a gas oven. That moment made me think: “This could be fun, let’s do this!” It was a chaotic start, but it sparked my love for the kitchen and the idea that cooking could be both exciting and rewarding.
My mum’s homemade meals. She has the talent of taking something simple and turning it into something unforgettable. Our kitchen was always filled with warm inviting aromas of love and care. Those meals shaped my passion for cooking and the idea that food can bring people together in the most meaningful way.
I started my career at Château de Coudrée, which laid a strong foundation for my culinary journey. In my early years, I had the privilege of working with some incredible chefs like Gérald Passedat and Eric Frechon, among others. Eventually, I made the move to London, where I had the opportunity to work at Sketch with Pierre Gagnaire.
I had reached a point where I felt I had achieved what I set out to do and was ready for a new challenge. The most valuable lesson I learned there was the reality of the London market – how fast-paced, competitive, and unforgiving it can be, but also how it pushes you to constantly evolve and deliver at the highest level. That experience shaped me as a chef and taught me how to thrive in even the most demanding environments.


Running a Michelin-starred restaurant was an exhilarating and humbling experience. It’s an incredible honour, but it also comes with immense pressure to maintain that level of excellence every single day. My advice for chefs is to stay true to your culinary vision while being relentless about the details. It’s about more than just technical skill; it’s about passion, creativity, and unwavering dedication to your craft. And most importantly, surround yourself with a team that shares that same commitment.
The potential I saw in the restaurant. The atmosphere is captivating, and I knew immediately that it was a space where creativity and culinary passion could thrive. After launching Hosanna [London-based hospitality provider], returning to the restaurant scene felt like a natural progression.
My French roots definitely influence the menu here. However, I also love to incorporate local ingredients and inspiration to create something unique for this place. As for hoping for a Michelin star, my focus here is on creating a dining experience that’s approachable, enjoyable, and true to what we want to offer. While accolades are wonderful, I’m more interested in making sure our guests leave happy, satisfied, and eager to return.
French cooking is my root and my identity. It’s more than just a cuisine; it’s a reflection of my heritage, my upbringing, and my culture. The traditions, the techniques, and the respect for ingredients are deeply ingrained in me. It’s about honouring those foundations while also allowing room for creativity and modernity. French cooking is the backbone of who I am as a chef, and it will always be at the heart of everything I do in the kitchen.


Claude Bosi at Bibendum. The food is outstanding – elegant, refined, and full of flavour. Every dish there is a reflection of skill and passion, and it’s always an inspiring experience.
I’m really impressed with Endo Kazutoshi. His skills in sourcing top-quality products and maintaining consistency across all his restaurants are remarkable. Watching how he upholds these standards is a true lesson in discipline and dedication, and it’s something I deeply respect.
My favourite dish on the menu has to be the octopus. It’s a dish that has been evolving with me throughout the years, and I’ve refined it at every stage of my career. There’s something special about its versatility and the balance of textures and flavours you can create with it. It’s a dish that tells a story of my journey as a chef, and I’m always excited to share it with guests.
Visit mistressofmayfair.com
Read more: Meet the chef: Orson Vergnaud of Pétrus