The Savoy in London has promoted James Pare to the role of executive chef, overseeing the hotel's five kitchens and its brigade of 94 chefs.
Canadian-born Pare joined the Savoy in 2010 as banquet chef for the food & beverage opening team, following the property's £210m three-year renovation.
Prior to moving to London, he spent 13 years working with the Savoy's operator Fairmont Hotels and Resorts.
This included a stint as sous chef at the Fairmont Olympic in Seattle, USA, which led to Pare being appointed head chef of Kaspar's Seafood Bar and Grill, the Savoy's latest restaurant opening.
Pare succeeds Bernhard Mayer, who was recruited to the role of executive chef in 2008 the iconic London property during its refurbishment.
A spokesperson for the hotel said he resigned from his position last month in order to pursue other opportunities.
http://www.catererandhotelkeeper.co.uk/Articles/2/5/2013/348335/kaspar-s-seafood-bar-and-grill-opens-today-at-the-savoy.htm" target="_blank" rel="noreferrer">London Savoy hotel risks loan breach if results don't improve >>](http://www.catererandhotelkeeper.co.uk/Articles/10/10/2013/350130/london-savoy-hotel-risks-loan-breach-if-results-don-t-improve.htm)
[Kaspar's Seafood Bar and Grill opens at the Savoy >>