Fairmont St Andrews appoints new executive chef

28 September 2016 by
Fairmont St Andrews appoints new executive chef

Frank Trepesch has been appointed as executive chef at the five-AA-star, 209-bedroom Fairmont St Andrews hotel.

He will be responsible for all culinary operations throughout the resort as well as developing new menus including a gin menu in collaboration with brewers Eden Mill.

A former executive sous chef at the Savoy hotel, Trepesch has also already introduced a Savoy Afternoon Tea concept in the Scottish hotel.

Trepesch joins from the five-star Kempinski hotel in Egypt with 20 years' hospitality experience including head chef for the opening of Kaspar's at the Savoy.

He has also worked in Michelin-starred restaurants and hotels in his native Germany including Restaurant Imperial at Schlosshotel Bühlerhöhe, and Restaurant Erbprinz in Ettlingen.

Home to five dining venues including St Andrews Bar & Grill, Trepesch and his team of 32 will showcase Scottish produce using seafood caught daily in nearby St Andrews Bay and home grown herbs, fruits and vegetables from the on-site greenhouse.

Trepesch said: "It is very exciting to come to a place such as St Andrews and be able to utilise the wonderful larder this land has to offer. We have a fantastic brigade of chefs in place who have already set the bar extremely high for hotel dining. As the hotel continues to renovate, I cannot wait to further excel our reputation and represent the fine array of local produce at our disposal."

John Keating, general manager at Fairmont St Andrews added: "We strive to deliver the highest standards across our resort and are delighted to welcome Frank to the team.

His global knowledge and experience will add another dimension to our culinary offering and I can't wait to see, and more importantly taste, his creations."

The appointment comes shortly after the addition of Trevor Kliaman as head chef at the St Andrews Bar & Grill.

Kliaman joins from Fairmont Southampton, Bermuda, and specialises in subtropical seafood. He has already made his mark having recently received an AA rosette award for the restaurant, and has executed a concept menu including a seafood bar, kitchen raw bar and butcher's block, adding theatre to the dining experience.

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