London's Savoy hotel has appointed German-born Holger Jackisch as executive chef, 16 years after he first worked at the luxury property.
Jackisch first joined the Savoy as executive sous chef in 1999, when he worked under long-serving maître chef de cuisine Anton Edelmann.
After he left in 2004 Jackisch went on to work in a number of international hotels companies, including Kempinski, Jumeirah and Ritz-Carlton in Dubai, Bahrain, Egypt, Qatar, Seychelles and most recently Moscow.
Jackisch has succeeded Canadian-born James Pare, who left the executive chef role towards the end of 2014 after around a year in the position.
Pare, who now heads up Caramba restaurant in Whistler, Canada, with his restaurateur uncle Jay Pare, joined the Savoy in 2010 as banquet chef for the food & beverage opening team, following the property's £210m three-year renovation.