Opened less than seven years ago, Restaurant Guy Savoy is located inside of The Laurel Collection—the new Forbes Travel Guide Four-Star hotel-within-a-hotel at Caesars Palace. The Las Vegas location is Savoy’s only U.S. project, and the Five-Star restaurant is similar to his famous Paris address: Signature dishes, such as the artichoke and black truffle soup, are served in both outposts. As the chef of one of the best restaurants in the world (one of just three Forbes Travel Guide Five-Stars in Vegas), it’s no surprise that Guy Savoy is extremely proud, and our Startle team caught up with him last week to chat more about his culinary success.
What is Five-Star service to you?
The pursuit of perfection and attention to details.
What is your food philosophy and why does it work for you?
I have an ability to transform a product into joy. I let my heart tell me how to cook and share this way of thinking with my teams.
How do you stay one step ahead of the competition?
We never think that we are the best. [We] always try to improve and never take anything for granted.
What is your favorite dish to prepare and why?
All of them—if I do not like one dish, it is impossible for me to serve it.
What is your go-to ingredient?
All of them, as long as they are authentic. It is more noble to make a dish with a fresh-picked cauliflower than a frozen lobster.
What dish do you serve at Restaurant Guy Savoy that speaks to the Las Vegas local and tourist alike?
All of them do. But if I had to name only one, I would say the artichoke and black truffle soup served with mushroom brioche because it is a combination of a humble vegetable mixed with truffle, which is for me the dream of excellence, and the brioche for a child’s soul.
If you created a reality-TV cooking show, what would the first challenge for the chef entail?
To show to the whole world the passion to be a chef; to teach the magical transformation of an ingredient from “edible” to “pleasure and joy.”
Photos Courtesy of Restaurant Guy Savoy
