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Savoy chooses Martineau as executive chef

06 October 2005

London's Savoy hotel has appointed its youngest-ever executive chef, 30-year-old Patrice Martineau.

Martineau will be responsible for private dining rooms, banqueting, room service and menus at the Thames Foyer, as well as expanding the hotel's operation into outside catering.

The chef told Caterer: "We will now be doing outside catering for the Savoy. We just did our first event at the Getty Gallery and plan to do more".

French-born Martineau has worked for the past six years with Daniel Boulud at his restaurant, Daniel, in New York, latterly as chef de cuisine.

He replaces Georg Fuchs, who took over from Anton Edelmann in July 2003.

Martineau began his career in France in 1991 and has worked for numerous Michelin-starred chefs, including Christophe Cussac at Abbaye de Saint Michel in Burgundy and Jean Michel Lorain at La Cte Saint-Jacques in Joigny near Paris.

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