Acclaimed pastry chef Claire Clark has turned her back on plans to open a business in London, accepting an offer to become executive pastry chef at iconic Barbados luxury resort Sandy Lane.
Clark, a two-time winner of The Craft Guild of Chefs’ Pastry Chef of the Year, was at the three-Michelin starred French Laundry under chef-proprietor Thomas Keller for nearly four years but left in June.
In an exclusive interview with Caterersearch following her departure, she revealed that she was looking at sites in London for a “pastry orientated” business centred on a high street shop, with a view to opening in spring next year.
But Sandy Lane has now announced that Clark, a former head pastry chef at Claridges and The Wolseley, is joining its culinary team, alongside Conny Andersson, who has been appointed executive chef.
Andersson, who has 20 years’ experience in the hospitality industry, joins from Four Seasons where he worked at global properties including Beverly Hills, Nevis, India, Bali and the Maldives.
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By Daniel Thomas
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