Fairmont Windsor Park has revealed its food and beverage team ahead of the hotel's opening this summer.
Mark Brega will take the helm as executive head chef, overseeing the menus and dining concepts at all the bars and restaurants at Fairmont Windsor Park. Brega has 20 years' experience working in hotels, private members' clubs and luxury catering, including Lansdowne Members Club in Mayfair. Brega was also the customer dedicated development chef for British Airways.
He said: "I am thrilled to be overseeing the culinary team at Fairmont Windsor Park and I look forward to getting creative in the kitchen and working alongside some of the most talented chefs in the business. The restaurant concepts and their menus have so much potential, so I'm very excited for what the future holds."
Matyas Rigo also joins the team as head chef of the hotel's all-day dining restaurant Moreish, which will offer traditional breakfasts, lunch and an evening menu fusing European and Middle Eastern cuisines.
Luke Fouracre has taken up the role as head chef of 1215, which will serve British cuisine made with locally grown produce. Fouracre joins the team from his role as head chef at the Bottle & Glass Inn in Henley-On-Thames, where he developed a passion for cooking with local ingredients and game.
Swapnil Sawant has been appointed to the role of pastry sous chef, after 15 years working on five-star cruise lines and hotels around the world for brands such as Marriott and Ritz-Carlton.
Sawant will work across the different restaurants at the hotel, with his main focus being afternoon tea at the Orchid Tea Room, serving classic fruit scones, alongside seasonal desserts such as a zesty lemon, thyme and elderflower tart.
Announced back in 2019, and originally due to open last year, the Fairmont Windsor Park will join Accor's Savoy in London and Fairmont St Andrews as part of the luxury Fairmont brand. Set in 40 acres of landscaped gardens adjacent to Windsor Great Park and Savill Gardens, the property underwent a multimillion-pound redevelopment to transform it into a luxury 210-bedroom hotel, featuring a 2,500 sq m spa and wellness area, including an indoor lap pool and outdoor vitality pool, treatment rooms, salt room, Hammam and Japanese foot spa.
The hotel's wellness offering will also be complemented by the Greens Café, led by an as-yet-unannounced wellbeing chef who will create personalised menus to suit guests' health goals.