Daniel Pearse, formerly of Hakkasan Group UK, has joined the Savoy London as the hotel's new executive pastry chef.
Pearse, who held the same role at Hakkasan, has previous experience with the Mandarin Oriental and the Langham. His style draws on modern interpretations of classical techniques and traditional flavours.
Originally from Somerset, he has won various competitions across the course of his career including the Royal Academy's Annual Awards of Excellence.
He replaces Ludwig Hely, who was behind the Savoy's decision to produce its fairly recent signature range of luxury eclairs.
Writing on Instagram, Pearse said: "A new position, new team, new job, new adventure and new challenges ahead. Can't wait."
The legendary hotel is currently looking to build on its traditions in a new and fresh direction. In a statement released in September announcing Lasnon's appointment, the Savoy said he would be implementing "subtle changes across the food offering throughout the hotel including the launch of a new breakfast menu and a refashioned in-room dining offering".