Guy Savoy

Guy Savoy (가이 사부아, born 1953) is a French chef and restaurateur.

He gained worldwide renown through his eponymous restaurant, 'Guy Savoy,' where he reinterprets the techniques of classical French cuisine in a modern style.

He defines cooking as "the art of sharing a moment" and adheres to a culinary style that brings out the inherent flavors of ingredients to their fullest.

He was born in 1953 in Bourgoin-Jallieu, in France's Isère department.

Influenced by his mother, who was a cook, he was familiar with the kitchen environment from an early age. From 1968 to 1971, he began an apprenticeship under chocolatier Louis Marchand, and later built his foundations as a chef while studying under the legendary Troisgros brothers.

• Opening His Own Restaurant: In 1980, he opened his first restaurant on rue Duret in Paris and earned one Michelin star within a year of opening.

• Expansion: In 1987, he relocated the restaurant to rue Troyon near the Arc de Triomphe, and in 2015, he moved the flagship restaurant into the Monnaie de Paris building, where it remains in operation.

• Global Activities: He opened 'Guy Savoy (가이 사부아)' inside the Caesars Palace hotel in Las Vegas, United States, expanding his presence in the global fine-dining market.

Representative dishes that embody Guy Savoy's (가이 사부아) culinary philosophy include the following.

• Artichoke Soup with Black Truffle: A smooth artichoke soup topped with thinly sliced truffle and Parmesan cheese, this emblematic dish of the restaurant is served with brioche.

• Sea Bass with Colors, Textures, and Flavors: A technically accomplished dish in which the fish is cooked until crisp with its scales intact.

• Michelin Guide: The Paris flagship restaurant held the highest rating of three Michelin stars for 21 years, from 2002 through 2022. (It was adjusted to two stars beginning with the 2023 guide).

• La Liste: It achieved the notable record of ranking No. 1 in the world for six consecutive editions from 2017 through 2023 in La Liste, which selects the world's best restaurants.

• Légion d'honneur: In recognition of his contributions, the French government awarded him the ranks of Chevalier and Officier.