A Dash of Sugar – Daniel Pearse, Executive Pastry Chef
For guests of The Savoy, indulging in delectable sweets is always at the forefront of their plans when visiting. Whether it is from the Savoy Tea Shop, where you’ll find homemade chocolate truffles and French macaroons, or in the Thames Foyer, where Afternoon Tea connoisseurs can enjoy an opulent setting coupled by hand crafted pastries.
The man behind it all is Daniel Pearse, Executive Pastry Chef for The Savoy. Having been raised in the Somerset countryside, Daniel quickly learned the importance of where food came from, and the work that went into producing it. It was this understanding, as well as knowing the comfort that food can bring, which made him appreciate the art of cooking and by the age of 9, solidified his aspiration in becoming a chef.
Daniel attended catering college and soon began working at a small country house hotel in Devon. It was here where he quickly took on the role of Pastry Chef, giving him full creativity and freedom which ultimately sparked his love for desserts. In 2005, he left for London and since then has held positions with Mandarin Oriental, The Langham, and most recently Hakkasan London, where he held the title of Executive Pastry Chef for a group that includes three one-Michelin-starred restaurants.
Daniel Pearse likes to stay current while remaining unique. He combines traditional flavours and classical techniques that add a modern twist, and yet remain balanced. For The Savoy, he aims to change the perceptions of desserts – sinful and filling – with the goal of having his guests leave the restaurant remembering the excitement of their final course.
Daniel is continuing to challenge the status quo in the culinary world, by consistently creating decadent treats for everyone who steps foot into The Savoy.