James Pare named Executive Chef at The Savoy, A Fairmont Managed Hotel in London
Canadian-born James Pare began his career at The Savoy in 2010 as Banquet Chef for the Food and Beverage opening team. His introduction to the London dining scene followed 13 years working with Fairmont Hotels and Resorts, which included time as Sous Chef at the Fairmont Olympic in Seattle. It was at this property that Pare developed a true skill, built on the foundations of a life-long passion for fishing, for the creation of inspiring seafood dishes. This was instrumental in his most recent role as Head Chef of Kaspar’s Seafood Bar and Grill, The Savoy’s latest restaurant opening. In his role as Executive Chef at The Savoy, Pare follows in the footsteps of one of the most famous chefs of all time, Auguste Escoffier, a culinary legend who started his career at The Savoy when the iconic hotel first opened its doors in 1889. Pare values simplicity and a relaxed approach to food, which he combines with his renowned playful take on cooking. An extensive knowledge and respect for The Savoy’s culinary history, spanning almost 125 years, shines through in Pare’s menus where recreations of classics unique to The Savoy sit alongside innovative dishes.
