German born, Holger Jackisch re-joins The Savoy, a Fairmont Managed Hotel, as executive chef from March 2015. Commencing his first stint at the hotel in 1999 as executive sous chef, Jackisch returns to lead the culinary team, now with over a decade’s experience garnered in the Middle East and Russia.
A man who believes cuisine speaks its best through fresh ingredients, Holger Jackisch wears a heavy belt of experience, gathering insight (and flavours) from an extensive list of countries along his career path. Always in top international hotels since his departure from The Savoy in 2004, Jackisch has worked with Kempinski, Jumeirah and Ritz-Carlton in Dubai, Bahrain, Egypt, Qatar, Seychelles and most recently Moscow.
Once under the watchful culinary eye of The Savoy’s beloved Anton Edelmann, Jackisch returns older, wiser, and with the same sense he has long had of clean, fresh fare with a classic French base and contemporary presentation. He returns to London with excitement to get into the farmers’ markets and countryside, to source produce as local as he possibly can.
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