Guy Savoy was born in 1953 in Nevers, France. He trained under renowned chefs including Michel Guérard before opening his own Paris restaurant Guy Savoy in 1980.
At his flagship, Savoy pioneered a style of nouvelle cuisine that remained true to French culinary traditions. Signatures like Artichoke Soup with Black Truffles demonstrated his mastery of technique.
Under Savoy’s leadership, his Paris restaurant obtained 3 Michelin stars in 2002 – the guide’s highest honor. He also earned Michelin stars at previous restaurants including Les Pres d’Eugenie.
In addition to Michelin acclaim, Savoy received the Legion of Honor in 2008 – France’s highest civilian distinction. He opened several restaurant outposts across the globe including in Las Vegas and Dubai.
Savoy also published bestselling cookbooks like “Savoy: The Art of the Table” and won Outstanding Chef at the James Beard Awards in 2009.
With over 35 years of acclaim, Guy Savoy cemented his status as one of France’s most eminent chefs. Blending innovation with timeless technique, he remains a pillar of French gastronomy.