James Pare promoted to executive chef at The Savoy

By Emma Eversham

- Last updated on GMT

Related tags: Chef

James Pare, who joined The Savoy as a banqueting chef in 2010, is now the hotel's executive chef
James Pare, who joined The Savoy as a banqueting chef in 2010, is now the hotel's executive chef
James Pare, head chef at Kaspar's Seafood Bar and Grill at The Savoy, has been promoted to executive chef at the five-star London hotel. 

In his new role, Canadian-born Pare, who was appointed head chef of the River Restaurant​ in 2011 before it became Kaspar's in March​, will oversee the hotel’s five kitchens and its 94-strong brigade of chefs.

The chef, who values simplicity and a relaxed approach to food, spent 13 years working with Fairmont Hotels and Resorts before joining The Savoy as a banquet chef in 2010. 

As executive chef, Pare follows in the footsteps of one of the most famous chefs of all time, Auguste Escoffier, a culinary legend who started his career at The Savoy when the iconic hotel first opened its doors in 1889. An extensive knowledge and respect for The Savoy’s culinary history, spanning almost 125 years, shines through in Pare’s menus where recreations of classics unique to The Savoy sit alongside innovative dishes. 

Related topics: Business, People, Restaurants, Hotels, Venues

Related news

Show more

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers