NEW EXECUTIVE PASTRY CHEF JOINS THE SAVOY

The Savoy announces the appointment of Daniel Pearse as Executive Pastry Chef. Having previously held the role of Executive Pastry Chef at Hakkasan Group UK, and worked prior to that at The Mandarin Oriental and The Langham, Pearse will be bringing his fresh, award-winning style and highly regarded expertise to The Savoy’s team in November 2018.

Growing up in the Somerset countryside surrounded by farms, apple orchards and animals, Pearse soon developed a good understanding of where food comes from and the work that goes into producing it. This, coupled with a childhood experiencing all the comfort and enjoyment that food can bring, made Pearse appreciate cooking from a very young age and, by the age of nine, he was determined to become a chef.

After catering college, Pearse was given his first experience as a pastry chef while working at a small country house hotel in Devon. Following the unexpected departure of the hotel’s pastry chef, Pearse was instructed to take on the role and given a selection of recipes to work from. The sense of creativity and freedom bestowed on him at this impressionable time sparked a true love of desserts and future direction in the culinary world.

Pearse left for London in 2005 and worked at Mandarin Oriental as Junior Sous Chef at Foliage restaurant under Chris Staines. Pearse then worked as Junior Sous Chef at The Langham under Claire Clarke, before heading back to the Mandarin Oriental in 2009, this time as Pastry Sous Chef under Graham Hornigold. In 2011, Daniel Pearse was appointed Head Pastry Chef at Hakkasan London, before being promoted to Executive Pastry Chef for Hakkasan UK, a group that includes three one-Michelin-starred restaurants. During his seven years at Hakkasan, Pearse developed his skills and became known for presenting fresh Asian flavours in a modern European way.

Preferring to stay current while retaining a unique style, Daniel Pearse likes to combine traditional flavours and classical techniques with a modern edge and a strong focus on balance. Believing desserts should not just be defined by sweetness, Pearse lets the ingredients and produce do the talking by using sugar as a seasoning. In the same way, he always makes sure there is acidity to cut through sweetness, and loves using salt as a natural palate cleanser. Keen to change old fashioned perceptions about desserts being sinful and filling, Pearse wants his diners to leave the table feeling refreshed and remembering with excitement the final course of their meal just as much, if not more than the rest of it.

Hugely passionate about his craft, Daniel Pearse has won many competitions, including the Annual Awards Of Excellence, and was voted UK Pastry Chef Of The Year in 2015/16. Pearse hopes to continue these successes with his new team at The Savoy and will encourage staff to enter competitions to help them grow as chefs.

Notes to editor: Mr Daniel Pearse replaces Mr Ludwig Hely as executive pastry chef at The Savoy
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For further press information about Daniel Pearse, or for images, please contact Kapranos PR:
Email: sabsile@kapranos-pr.com, anne@kapranos-pr.com, or Tel: +44(0)20 3659 8914
For further press information or images about The Savoy, please contact: Emma Allam, Director of Communications, The Savoy. Email: emma.allam@fairmont.com or
Tel: +44(0)20 7420 2329

NOTES TO EDITORS:

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Contact Us

 

Emma Parfitt
Director of Communications
The Savoy
Email: emma.allam@fairmont.com
Tel: +44(0)20 7420 2329

 

Nicholas Sferrazza
Communications Coordinator
The Savoy
Email: nicholas.sferrazza@fairmont.com
Tel: +44(0)20 7420 2372