The Savoy appoints Nicolas Houchet as executive pastry chef

Nicolas Houchet has been appointed executive pastry chef of the Savoy in London.

Houchet was previously deputy head of pastry at Le Cordon Bleu culinary institute. He initially joined Le Cordon Blue in 2010 as a pâtisserie teaching chef.

Originally from Nancy in France, he spent five years under the mentorship of Jean-Claude Hammerer at Restaurant Hammerer and Grand Hôtel de la Reine.

He moved to the UK in 2005 to open his own pâtisserie, Macaron, in London.

Commenting on his appointment, Houchet said: “It’s so exciting to join the Savoy. I have inherited a great team with a huge appetite for learning and innovation, and we are supported by an ambitious and charismatic leader in the shape of Franck Arnold, the Savoy’s managing director, and an able and dynamic senior leadership team.”

Frank Arnold, managing director of the Savoy, added: “Nicolas’ career has been characterised by perseverance, dedication and attention to detail. These qualities will stand him in good stead not just for the upcoming competition, but as a pivotal member of the Savoy’s culinary team. We are proud to welcome him amongst us and look forward to seeing the benefits of his focus learning and development.”

Houchet will also represent the UK pastry team in the grand finale of the Pastry World Cup, which is due to be held in Lyon later this month.