Former two Michelin-star chef welcomed at Fairmont St Andrews

Fairmont St Andrews has appointed Gerard Chouet as head pastry chef at the luxury five-star hotel.

Former chef at two Michelin-star restaurant Andrew Fairlie, Gleneagles, Chouet brings over 25 years’ experience as a pâtissier and will be responsible for transforming the dessert menus throughout the resort, including new seasonal treats for the Savoy Afternoon Tea and taking a pivotal role in International Sunday Brunch which is coming to the hotel in June.

Having worked and trained in some of the finest kitchens in the UK and native France, including Raymond Blanc’s Le Manoir aux Quat’ Saisons, Hotel Tresanton, Chouet has become renowned for combining his French traditions with Scottish flair.

A specialist chocolatier, Chouet learned the art of foraging from a young age and has developed a strong palate for the most natural ingredients and a passion for experimental flavour combinations. Gerard refined his expertise for patisserie at the prestigious Bellouet Conseil pastry school and Valrhona Chocolate School in Paris and has since become renowned for his innovative pastry techniques, none more so than his chocolate bonbons.

is a finalist for the 2017 Catering in Scotland patisserie chef of the year; won gold for work in chocolate at Scothot 2015, Scotland’s biggest food, drink and hospitality trade show; and, won gold for his chocolate petit fours at Hotelympia 2012.

Chouet said, “I have been extremely lucky to work with some of the freshest produce in the country, they don’t come much fresher than from the Fife region and I cannot wait to work with the Fairmont St Andrews team to establish new and innovative treats to share with the hotel guests.”

John Keating, general manager, commented, “We are really excited to welcome Gerard to Fairmont St Andrews and enjoy his culinary creations. His patisserie experience and passion for provenance will be reflected on our menus and we are looking forward to him and the team taking the hotels culinary offering to the next level.”