Fairmont St Andrews has announced two internal senior promotions within its kitchen team, filling the roles of executive chef and culinary director.
Chris Niven has been appointed as executive chef and will lead the day to day operations within the kitchens across the five-star estate. Former executive head pastry chef, Alexander Häebe has been promoted to the position of culinary director.
The new appointments are part of the Scottish hotel’s continued investment into its F&B operations.
As part of his new role, Niven, who first joined Fairmont St Andrews in late 2018, will oversee the dining experiences at the hotel, including St Andrews Bar & Grill, La Cucina, Kittocks Den and new vegan and vegetarian, Zephyr Sports Bar.
The role will also work with Häebe’s new position, which will see him manage the day to day operation of the pastry department whilst also having responsibility for the culinary direction, concepts and marketing plans for all F&B outlets.
John Keating, general manager of Fairmont St Andrews commented: “These are worthy promotions within the culinary team, and we have very exciting plans and high ambitions for the different outlets at the property. With such a diverse offering and are excited to reveal more in the coming months.”