ASI MAGAZINE DECEMBER 2023
Guest Editors
Guy Savoy and Xavier Rousset MS
A DISCUSSION WITH...
GUY SAVOY, XAVIER ROUSSET MS
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Guy Savoy
Guy Savoy: Reflecting on the Past and Anticipating the Future of Gastronomy
Guy Savoy’s story is a testament to the art of fine dining and relentless pursuit of excellence. Born 70 years ago in Nevers, France, Guy Savoy grew from the son of a gardener and a taproom owner into arguably the world’s most renowned chef. His rise in the culinary world was marked by an early apprenticeship with the legendary Troisgros brothers, a pivotal experience that shaped his approach to cooking and set the foundation for his illustrious career. In 1980, Savoy’s culinary vision materialised into reality with the opening of his own restaurant in rue Duret, Paris. This venture not only marked the beginning of his independent journey but also heralded a new era in French cuisine. By 1985, his Parisian establishment had already earned two Michelin stars, a recognition that was a testimony to his unique culinary skills and innovative approach. The zenith of his career, however, was the coveted third Michelin star, awarded in 2002, cementing his status as a maestro in the world of haute cuisine. Savoy’s influence, however, extends beyond the borders of France. His eponymous restaurant in Las Vegas mirrors the excellence of its Parisian counterpart, with both establishments boasting multiple Michelin stars. Savoy’s empire also includes three other restaurants in Paris, each echoing his commitment to culinary perfection. The pinnacle of Savoy’s achievements came with the prestigious title of the Best Restaurant in the World, awarded by La Liste. This is a recognition he received a remarkable five times in a row. We asked Savoy for his thoughts on the current and future state of the hospitality industry.
