With a long history in hotel and restaurant management, Franck Savoy brings a farm-to-table approach to Hilton Nashville Downtown. This large-scale overhaul brings the food and beverage offerings at the property to a new upscale and healthy standard. Through the farm-to-table concept, Savoy aims to give guests a chance to eat food, and drink bar offerings that give a taste of the region.
As the son of renowned French chef Guy Savoy, Franck Savoy is particularly familiar with fine dining and the restaurant world. After receiving a Bachelor of Hospitality and Tourism Industry in Higher Education at the Glion Hotel School, he began his career in a variety of management positions in international hotels, later advancing to the position of General Manager at the Restaurant Les Bouqinistes and Le Chiberta in Paris.
Franck Savoy further developed his career managing his father’s celebrated restaurant, Restaurant Guy Savoy at Caesar’s Palace, a AAA Five diamond recipient named one of the Top 40 Restaurants in the US since 2006. He served in this position for five years before his promotion, becoming the director of restaurants, food and lounges of the entire Caesar’s Palace property. Here, he oversaw all food and beverage operations of the 15 restaurants, 10 lounges and 3400 rooms and led the opening of new restaurants like the Payard Express and Central of Michel Richard. He also managed an exquisite line-up of restaurants, working alongside many renowned chefs, including Bobby Flay’s Mesa Grill, Bradley Ogden’s Rao’s.