For Chef Guy Savoy, it’s all about feeding people — the intensely intimate, powerful act of preparing something that will be consumed.

I had the immensely unique opportunity to interview Chef Guy Savoy in his Paris restaurant for the Huffington Post. He is by far my favorite chef of all time. And not only have I been lucky enough to eat in his 3-star restaurant before he moved to the Monnaie de Paris, but I’ve eaten there more than once (gasp!).

Guy Savoy

You can read the whole interview on the Huffington Post. Or, read on for a sneak-peek of our conversation one crisp Paris morning.

My interview with Chef Guy Savoy

When it comes to choosing favorites, it’s hard. Most of us can’t afford to go to a 1 Michelin-star restaurant, let alone a 3 star. And going to several of them just to figure out which chef we like the best, well, that’s nearly impossible. But let me help you.

Guy Savoy should be your favorite, and I’m going to tell you why.

Sure, his eponymous restaurant in Paris has 3 stars, and yes, he trained Gordon Ramsay. But despite being an internationally acclaimed chef and a legend of nouvelle cuisine, he’s the kind of guy whose eyes sparkle when he talks about a carrot. Just a simple, raw, carrot. Savoy describes fruits and vegetables as one would a Monet, which isn’t surprising given his love for art.

For Guy Savoy, it’s all about feeding people — the intensely intimate, powerful act of preparing something that will be consumed. The words’ respect’ and ‘passion’ pop up the most when talking to him, and everything from his body language to his culinary soliloquies convey how seriously in love he is with food.

We sat down at his restaurant on the Rue Troyon and talked about his passion for singular, unadulterated produce and high quality ingredients. He told me about which cooking trend he hates, his special breakfast concoction, and why he decided to become a chef…


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