Guy Savoy, born in 1953 in Bourgoin-Jallieu, decided at age 15 to become a chef. He trained with renowned chocolate-maker Louis Marchand before apprenticing with the Troisgros brothers in Roanne, Lasserre in Paris, the Lion d’Or in Geneva, and later working at the Oasis in La Napoule. In 1980, he opened his first restaurant on rue Duret in Paris, quickly earning major acclaim. 

In 1987, he relocated to larger premises on Rue Troyon. Over the years, his restaurant received the highest international distinctions, and he was named Chef of the Year by his peers. Savoy expanded his presence with satellite restaurants including L’Atelier Maître Albert and Le Chiberta, both designed by Jean-Michel Wilmotte, and in 2006 opened a restaurant in Las Vegas at Caesars Palace. 

In 2015, Restaurant Guy Savoy moved to the Monnaie de Paris, where it remains today. Through global collaborations and continued dedication to innovation and excellence, Savoy has become one of the most influential figures in contemporary French gastronomy.