He worked as sous chef under Raymond Blanc at Le Manoir aux Quat' Saisons in Great Milton, Oxfordshire; and then London's La Tante Claire and Harvey's.
The Guardian's critic Jay Rayner judged: The point here is the food, which is the sort of brilliant faux paysanne stuff you get when you put a culinary aristocrat in the kitchen.
"[7] In 2008, Chavot represented the United Kingdom at the 25th anniversary celebration of the International Academy of Gastronomy, held at the Hotel Le Bristol in Paris.
[8] Chavot left the Capital in 2009 and worked with French chef Pierre Koffman at a special Pop Up restaurant on Selfridges London.
[10] After his stint at Selfridges he spent two seasons at the exclusive Weston estate in Florida troubleshooting their restaurants and implementing processes and methods for delivering his food to the residents.