Harrods, the world famous department store, has announced the appointment of JEROME DUTOIS as its executive chef.
Originally from St Malo, Brittany, he began his career in Paris, at the Plaza Athénée hotel, before moving to the UK in 1983 to take the position of sous chef to Albert Roux at London's Le Gavroche restaurant.
Dutois joined Harrods in 1993 as part of the team that designed and developed its 20 food outlets. In his new role he will recruit international chefs for each of the store's restaurants and food departments, creating signature dishes for each outlet.
He joins another newcomer, banqueting sales executive EMELINE BERNARD, in the banqueting department. Bernard has responsibility for marketing, sales and operations for Harrods Events in her new role. She previously worked at corporate hospitality company Dovetail Agency on the Harrods corporate service account.