Raffles London ex-chef named head pastry chef at Cameron House hotel

Former Raffles London at the OWO chef Bryan Cremey has been named head pastry chef at Cameron House on Loch Lomond.

He has worked in the industry for 19 years, having started out at a local pastry shop in Villefranche-de-Lauragais, France.

He has since worked across the globe, including in cities such as Melbourne, Tokyo and London.

Cremey was most recently at Raffles London at the OWO in Whitehall, where he was pastry sous chef.

He has also worked at Mandarin Oriental, the Lanesborough, and Club Gascon in London, as well as the Fat Duck in Bray.

Cremey said: “I am privileged to be joining Cameron House and working alongside the talented kitchen team to continue to enhance the dining experience. The hotel’s extensive food and beverage offering, from each individual dining outlet to the event spaces, provides a great opportunity to get creative and I look forward to working with local suppliers to showcase the best of seasonal Scottish ingredients and flavours.”

Michael Lavizani, resort director at Cameron House, added: “With an abundance of experience, knowledge and passion, Bryan’s commitment to delivering exceptional dining experiences aligns with our own ethos and I’m confident he will elevate the resort’s selection of desserts, pastries and other indulged dishes to new heights.”