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.

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.

As executive chef, it serves Holger well to realise that the hospitality industry revolves around guests travelling, often visiting the same hotels but each time with a new lustre, for travel changes minds and palates.

For Jackisch to have worked across so many unique and highly appealing food destinations, it provides The Savoy and specifically the main restaurant Kaspar’s Seafood Bar & Grill, with a reignited sense of the world’s flavours - and for Londoners especially; to fall in love with it all over again.