THE TEAM
CHANTELLE NICHOLSON
CHEF OWNER
Chantelle Nicholson is a multi-award-winning chef, restaurateur, and passionate advocate for a more conscious way of dining. As chef-owner of Apricity in London – awarded a Green Michelin Star – she champions regeneration and circularity, weaving seasonality, locality, and a people-first ethos into every aspect of her kitchen and dining room. Her cooking is as joyful as it is thoughtful, designed to nourish both guests and the planet.
Originally from New Zealand, Chantelle trained as a lawyer before following her true calling in food, relocating to London in 2004 to pursue a career as a chef. Since then, she has become one of the UK’s most respected voices in sustainable gastronomy. Alongside leading Apricity, Chantelle collaborates with organisations and global brands to educate, inspire, and accelerate positive change in the food industry. She is also chef partner of Fjora, the flagship restaurant at Copenhagen’s new 1Hotel, where her philosophy of mindful, ingredient-led cooking finds a fresh Nordic expression.
She's also an independent board member for ReLondon, a Food Council member for City Harvest and author of Planted.
EVE SEEMANN
HEAD CHEF
Former Head Chef of Tredwells, Eve, completed her degree in Cinema and Philosophy in Sorbonne, Paris, spending time in London before moving here after graduating. She quickly moved through various hospitality roles after starting as a bartender in London in 2004 and crossed over into a kitchen role as Commis Chef at Sheraton Park Lane. This is where her passion for cooking shone through.
Fast forward through a decade of hard work, long hours and a great deal of learning, she’s reached a point in her career where she's able to utilise her knowledge and experience to work towards a sustainable and zero waste style of cooking.
MICHAL HEROD
RESTAURANT MANAGER
After leaving home to travel, Michal landed in Edinburgh in 2015. After finding a passion for the city’s vibrant hospitality scene, he went onto complete his BA in International Hospitality Management at Napier University. Michael cultivated his passion for thoughtful, wine-led service at Borough in Leith as General Manager before heading off to travel once more. Having taken time to explore Central Europe, briefly working in his native Poland, he moved to London. Michal joined the team at Ploussard before coming to Apricity in May 2025.
From an early age Michal took home fermentation seriously, submitting his first beer batches for competition from the age of 18. This enthusiasm evolved into an interest in low intervention wine in 2018, and he’s been learning (and most importantly tasting!) ever since.
MILLIE CHARRINGTON
SOUS CHEF
Millie began working as a chef in 2020, having spent 6 years post university living in the French Alps, working in bars, a ski school and managing communications and operations for a local environmental non-profit.
After moving back to the UK and realising she wanted to pursue a career in the kitchen, she trained as an apprentice at Westminster Kingsway College while working at the Cavalry & Guards Club in Mayfair.
Her passion for innovative, sustainable and seasonal cooking brought her to Apricity in March 2023.
