Fairmont St Andrews, the luxury five-star hotel, has appointed Frank Trepesch as its new executive chef.
Joining from the five-star Kempinski Hotel in Egypt, Trepesch will be responsible for all culinary operations throughout the resort 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 last week (23 September). Assuming the quintessential customs of the Savoy Afternoon Tea, Frank, a former executive sous chef at The Savoy Hotel, brings the world-famous tea experience to Scotland.
With 20 years’ hospitality experience, including head chef for the opening of Kaspar’s at The Savoy, Frank also cut his teeth in Michelin star restaurants and hotels in his native Germany including, Restaurant Imperial at Schlosshotel Bühlerhöhe, and Restaurant Erbprinz in Ettlingen.
Home to five dining venues including St Andrews Bar & Grill, Frank and his team of 32 will showcase the freshest Scottish produce, featuring the finest seafood caught daily in nearby St Andrews Bay and home grown herbs, fruits and vegetables from their onsite greenhouse.
Frank Trepesch, executive chef at Fairmont St Andrews, commented, “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.”
John Keating, general manager at Fairmont St Andrews, 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.”
The appointment comes shortly after the addition of Trevor Kliaman as head chef at the St Andrews Bar & Grill. Trevor joins from Fairmont Southampton, Bermuda, and specialises in subtropical seafood. He’s already made his mark having recently received an AA rosette award for the restaurant, and has executed a successful concept menu including a seafood bar, kitchen raw bar and butchers block, adding theatre to the dining experience.