Scotland's luxury five star hotel Fairmont St Andrews has appointed Frank Trepesch as its new executive chef.
Trepesch, who has 20 years' experience in the industry, joins from the Kempinski Hotel in Egypt where he was executive chef for eight months.
In his new role the chef will be responsible for all culinary operations throughout the resort's five dining venues, as well as developing menus and driving new concepts, including a gin menu in collaboration with brewers Eden Mill, and launching the Savoy Afternoon Tea.
He said: “It is very exciting to come to a place such as St Andrews and be able to utilise the wonderful larder this land has to offer. We have a fantastic brigade of chefs in place who have already set the bar extremely high for hotel dining. As the hotel continues to renovate, I cannot wait to further excel our reputation and represent the fine array of local produce at our disposal.”
Fairmont St Andrews general manager John Keating added: “We strive to deliver the highest standards across our resort and are delighted to welcome Frank to the team. His global knowledge and experience will add another dimension to our culinary offering and I can’t wait to see, and more importantly taste, his creations.”