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.

These include new seasonal treats for the Savoy Afternoon Tea, while he was also be taking a pivotal role in International Sunday Brunch which is coming to the hotel in June.

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.” 

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, he 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.

Chouet 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.

John Keating, general manager, Fairmont St Andrews 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.”