Get the latest hospitality news and inspiration straight to your inbox. Subscribe to our newsletter.

Revelations: Gerard Chouet, head pastry chef, Fairmont St Andrews

Written by:
Written by:
Revelations: Gerard Chouet, head pastry chef, Fairmont St Andrews

What was your best subject 
at school?
I really enjoyed history

What was your first job?
I was a bellman in a local hotel

What was your first job 
in catering?
At the age of 19, I left school to do a professional apprenticeship in a pastry shop in Burgundy, France

What do you 
do to relax?
Hill walking 
and climbing

What do you normally have 
for breakfast?
French baguette, cheese 
and coffee

Which person 
in catering 
have you most admired?
Pierre Hermé and Antonio Bachour

Antonio Bachour
Antonio Bachour

Which person 
gave you the 
greatest inspiration?
My mother has been my biggest influence in becoming a chef. 
She is an incredible cook, and 
I learned from a very young
 age about ingredients, tasting and baking

What is your favourite drink?

What is your favourite cuisine?

Cast away on a desert island, what luxury would you take?
Can I have three? Chocolate (of course), cheese (I am French, after all) and almonds

What daily newspaper/
website do you read?
I use social media to catch 
up with news and events

If not yourself, who would 
you rather have been?
A teacher

When and where was 
your last holiday?
Two years ago in Vietnam

What’s your 
favourite film?
The Good, the Bad 
and the Ugly

What is your favourite prepared product?

If you had more time, 
what would you do?
I would travel more

Start the discussion

Sign in to comment or register new account

Start the working day with

The Caterer’s free breakfast briefing email

Sign up now for:

  • The latest exclusives from across the industry
  • Innovations, new openings, business news and practical advice
  • The latest product innovations and supplier offers
Sign up for free