Guy Savoy was exposed to the world of restaurants at an early age, growing up in a small town in the Savoie region of France where his mother ran the local café. It was she, Savoy believes, who taught him to take seasonal ingredients and “turn them into pleasure.” At 23, Savoy became apprentice to the Troisgros brothers at their legendary restaurant Maison Troisgros in Roanne. “The most important thing that I learned under Troisgros,” claims Savoy, “was the rigor of working as part of a team.”
Moving swiftly forward into the French culinary world Savoy accumulated experience in a variety of kitchens until settling down in 1977 to replace Chef Bernard Loiseau at the well-reputed La Barrière de Clichy in Paris. In search, perhaps, for a more eponymous venue, he openedRestaurant Guy Savoy three years later. The restaurant and it’s various outposts has been his home ever since. The fact that speaks most strongly to this is how his son, Franck Savoy, recounts his childhood; “[as] a little boy I started out in the kitchen, prepping, washing dishes…I [still] love watching people enjoy themselves.” Père Savoy’s culinary feats have earned him Toques and Michelin stars along the way (the third one came in 2002), and the Legion d’Honneur medal in 2000. The chef inaugurated Restaurant Guy Savoy in Caesar’s Palace, Las Vegas in May 2006.
In Las Vegas, Savoy has ensured the faithful translation of not only the style of cuisine so characteristic of his flagship Paris restaurant, but also the high standard of service. The latter, in particular, is a role delegated to his fils, Franck, who is general manager. Alongside his son, Savoy counts chefs Richard Ekkebus, Gordon Ramsay, Damien Dulas, and, of course, all that currently work at Guy Savoy as his protégés. His mission, he explains, “is to create one single team between the front and the back of the house. This is my true spirit.”