The luxury five star hotel Fairmont St Andrews recently appointed Frank Trepesch – who is involved in the November “Savour St Andrews” activities – as its new executive chef.
Joining from the five-star Kempinski Hotel in Egypt, Frank is responsible for all culinary operations throughout the resort as well as developing menus and driving new concepts, including a gin menu in collaboration with distillers and brewers Eden Mill, and launching the Savoy Afternoon Tea.
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 SchlosshotelBühlerhöhe, and Restaurant Erbprinz in Ettlingen.
Fairmont St Andrews is home to five dining venues including St Andrews Bar & Grill, and Frank and his team of 32 will showcase the freshest Scottish produce.
This includes the finest seafood caught daily in nearby St Andrews Bay and home grown herbs, fruits and vegetables from the onsite greenhouse.
Frank said that 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 said that the resort is 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 Kliamanas 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.
The complex is currently undergoing a multi-million pound renovation, and the work will result in a refreshed interior with a contemporary feel using materials that reflect the surrounding 520 acre area.
The Atrium area features the magnificent lighting sculpture by renowned artist, George Singer, named Zephyr, which emulates shoals of fish in St Andrews Bay and the blowing reeds on the cliff tops.