Guy is a world-renowned French chef, and is the Head Chef and owner of the eponymous Guy Savoy restaurant in Paris and sister restaurant in Las Vegas.
He was born on 24 July 1953 in Nevers, located in Bourgogne. In 1955, his parents moved to Bourgoin-Jallieu, a town in Isère, where his father was a gardener and his mother owned a taproom, that she would transform into a fast food and then a reputed restaurant.
After three years apprenticeship with the Troisgros brothers, he owned his own restaurant in New York before opening in rue Duret, Paris in 1980, which received 2 Michelin stars in 1985.
His Guy Savoy restaurant has garnered the 3 Michelin stars, being elevated in 2002, and has also been ranked multiple times in the Restaurant Magazine Top 50 Restaurants in the world. The restaurant was recognized as one of the Top 40 Restaurants in the U.S. from 2006 to 2011.
In addition he is the owner of several bistros, but he spends most of his time at his eponymous restaurant in Paris where the Chef himself asks you what to have and if you like what you have had. A personal style rather unique for chefs at Monsieur Savoy’s level, but very rewarding for you as a guest.
He is also a published author and has written two books; Vegetable Magic with Guy Langlois, Edbury Press (1987), and Guy Savoy: Simple French Recipes for the Home Cook (2004).
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Guy is the youngest of the group of renowned chefs who invented “Nouvelle Cuisine,” taking a lighter and more delicate approach to classic French cooking.
He is considered as one of the best chefs on the planet. There are numerous things that make Guy Savoy one of the very best chefs available anywhere – everything from his genius cooking to his sense of humour in both his personality and in his presentations of the food.