The Fairmont St Andrews resort in Fife has promoted two of its chefs, Chris Niven to executive chef and Alexander Häebe to culinary director.
Niven (pictured, right) was previously head chef and will now lead the day-to-day operations across all kitchen outlets, including the St Andrews Bar & Grill, Italian restaurant La Cucina, casual eatery Kittocks Den and the newly launched vegan and vegetarian Zephyr Sports Bar, at the five-AA-star, 212-bedroom golf and spa resort.
He joined the team in late 2018, having previously worked as executive chef at the Scotsman hotel, head chef at the Principal Hotel Edinburgh and executive sous chef at the Dalmahoy hotel and country club. He replaces former executive chef Steven Wilson, who left earlier this year.
Former executive head pastry chef Häebe (pictured, left) has been appointed to the newly created position of culinary director and will see him manage the day-to-day operation of the pastry department, as well as the culinary direction, concepts and marketing plans for all F&B outlets.
He previously held roles such as production and operation manager at Classic Conditorei & Café Röntgen in Germany, executive pastry chef at the Emirates Palace in Abu Dhabi, and executive pastry chef at Kempinski Grand and Ixir hotel in Bahrain.
John Keating, general manager of Fairmont St Andrews, said: “These are worthy promotions within the culinary team, and we have very exciting plans and high ambitions for the different outlets at the property.”