James Pare, executive chef, The Savoy
The Savoy has announced the promotion of James Pare to the position of executive chef, overseeing the hotel’s five kitchens and its 94-strong brigade of chefs.
Pare began his career at The Savoy in 2010 as banquet chef for the food and beverage opening team and was most recently the head chef of Kaspar’s Seafood Bar and Grill - The Savoy’s latest restaurant opening.
His introduction to the London dining scene followed 13 years working with Fairmont Hotels and Resorts, which included time as Sous Chef at the Fairmont Olympic in Seattle.
In his role as executive chef at The Savoy, Pare follows in the footsteps of one of the most famous chefs of all time, Auguste Escoffier, who started his career at The Savoy when the iconic hotel first opened its doors in 1889.
