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The Savoy has announced the appointment of Nicolas Houchet as its new executive pastry chef.
Houchet joined the team from the culinary institute Le Cordon Bleu, where he led the pâtisserie team as deputy head of pastry.
Prior to his appointment and his time at Le Cordon Bleu, he spent five years training under award-winning mentor Jean-Claude Hammerer at Restaurant Hammerer. He then worked at his first five star hotel, the Grand Hôtel de la Reine in Nancy.
In 2005, he moved to the UK to set up his own pâtisserie, Macaron, which was judged Time Out’s ‘Best London Pâtisserie’ within its first year. In 2010 Houchet also joined Le Cordon Bleu London as a pâtisserie teaching chef, rising to team leader.
Houchet said: “It’s so exciting to join The Savoy; I have inherited a great team with a huge appetite for learning and innovation, and we are supported by an ambitious and charismatic leader in the shape of Franck Arnold, The Savoy’s managing director, and an able and dynamic senior leadership team.”
Franck Arnold, managing director of The Savoy, added: “Nicolas’ career has been characterised by perseverance, dedication and attention to detail. These qualities will stand him in good stead as a pivotal member of The Savoy’s culinary team.
“We are proud to welcome him amongst us and look forward to seeing the benefits of his focus on learning and development.”
