Executive pastry chef Daniel Pearse leaves The Savoy
executive pastry chef Daniel Pearse leaves the savoy, London, after nearly four years.
In an Instagram post, Daniel Pearse, who had been executive pastry chef, announced that he was leaving the five-star hotel.
While his post didn't give any hints as to what might be next for the chef it did discuss how great the experience working at The Savoy had been for him despite the fact he called it his "biggest career challenge" as he also said that "it's been four fantastic years nearly since I walked through those doors".
Along with that, the post discussed how privileged he felt to have been able to work alongside, as well as to teach and train, so many talented chefs and to watch them grow and succeed in their profession.
Daniel ended the post saying: "A massive thank you to all that I have worked with and I wish you all lots of luck for the future."
Daniel had come to The Savoy from a seven-year stint with the Hakkasan Group where he had worked up from head pastry chef to executive pastry chef. Before that, he had worked in various pastry chef roles as part of the Mandarin Oriental Hotel Group.
He originally trained as a chef at a catering college before beginning to work at a small country house hotel in Devon where he eventually took on the role of Pastry Chef, which sparked his love for desserts.
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