THE five-star Fairmont St Andrews has appointed a new head pastry chef.
Gerard Chouet, former chef at the two-Michelin star Andrew Fairlie at Gleneagles restaurant, will be responsible for transforming the dessert menus throughout the resort.
Chouet has more than 25 years’ experience as a pâtissier and has worked in kitchens across the UK and in his native France, including Raymond Blanc’s Le Manoir aux Quat’Saisons and Hotel Tresanton.
Fairmont GM John Keating said Chouet’s “patisserie experience and passion for provenance” will be reflected in the menus.
