This Leadership tutorial book celebrates the amazing career of Guy Savoy and his ascent onto the Global scene as a prominent cuisineare and accomplished Hospitality industry leader. He has done so while simultaneously mentoring his son Franck who leads Restaurant Guy Savoy in Las Vegas, USA. In this book Guy Savoy's multi-generational leadership style is viewed through the lens of contemporary leadership philosophy, organizational development concepts, and the rich tradition of French Gastronomy.
Hospitality Leadership Lessons in French Gastronomy
The Story of Guy and Franck SavoyBy Thomas A. MaierAuthorHouse
Copyright © 2012 Dr. Thomas A. Maier
All right reserved.ISBN: 978-1-4685-4109-0 Contents
Chapter 1: Leadership and heritage.......................................1The eloquent history.....................................................1Master craftsman.........................................................7Provincial France—seasons change...................................12Chapter 2: Leadership and hospitality....................................20The Paris epicurean......................................................20Service excellence CRM and the luxury brand..............................25The Mentor and people person.............................................33Chapter 3: Leadership and generational perspectives......................54Leadership in hospitality................................................54A celebration of generational leadership.................................66Father and Son—A close bond........................................74Chapter 4: Leadership, relationships, and teams..........................82Rugby and culinary unity.................................................82The products and producers...............................................88Food and wine companionship..............................................95Chapter 5: Leadership and organizational performance.....................105The brigade marches on...................................................105Organizational culture/peak performances.................................113Technology and innovation................................................121Chapter 6: Leadership and hospitality future.............................126A global perspective—future leaders................................126Chapter 7: Guy Savoy recipe collection...................................130
Chapter One
Leadership and heritage * * *
The eloquent history
To celebrate leadership excellence in French gastronomy, the story begins with Guy Savoy and his son Franck. They discuss their origins, leadership philosophy, what influences them, and how they inspire those around them. To understand French gastronomy and hospitality leadership excellence is to examine the legacy and richness of French culture, her diverse provinces, and the integration of food and wine.
According to renowned French geography professor Jean-Robert Pitte, "Unique to France are micro-climates that are very diversified; integrating the Alpine, Mediterranean, and Atlantic agricultural components." He asserts that geography, among other factors, plays a significant role in enhancing the formation of culinary excellence and particularly the cultural heritage of French gastronomy. Franck Savoy echoes Jean-Robert Pitte's comments:
We are born with food on our minds. When we are dining in the evening, we are talking about where we are going to go for lunch and what we are going to eat the next day, and whom are we going to invite! Because of the territory, it is tradition. We like to eat and we like to live! We like to be with friends, so all of a sudden we are the best. There is a tradition of being together and eating together. Franck Savoy
To put into context the nexus of leadership and culture is to appreciate how the French view gastronomy and its importance to their heritage. Much to their pleasure and ours, French gastronomy has been declared a part of the world's heritage.
Global press publications announced at a United Nations Educational, Scientific, and Cultural Organization committee meeting in Nairobi that French food is a traditional cuisine among submissions from twenty-nine countries for the "intangible" heritage. The declaration decries "Gourmet meal of the French" as follows: "The choice of good products, mainly rural, the assembling of dishes and wines, the decoration of the table and the gestures of smelling and tasting what has been served on the table." Monsieur Pitte echoes the importance of such cultural and heritage declaration. He declares the importance of French gastronomy to the French people in the cafeterias, homes, and dining outlets to embrace the naturalness of French gastronomy and the diversity of terroir and products. More importantly, Pitte reminds us of the uniqueness of French gastronomy; he shares "the importance and uniqueness of French wine—French food pairing together, we are the only country with that fundamental strength."
Understanding Guy and his son Franck Savoy as contemporary leaders requires a look back in time to put their remarkable accomplishments into historical context. The French began to take their food seriously during the reign of Henry IV (1589-1610), and French cooking had undergone a remarkable change by the time of Louis XIV (1643-1715). This period saw the replacement of haphazardly cooked, highly spiced foods with simple dishes; light sauces made from natural cooking juices and carefully prepared soups in place of stockpot broth.
During this period, craft and merchant guilds grew in strength, bringing economic and legal control to most professions, including foodservice. Tying this rich cultural heritage to French history, the word restaurant, which means "restorative," was applied to certain bouillons consumed to restore strength after illness or physical exertion. An incident in 1765 changed this situation and marked the beginning of the modern restaurant in Europe. Further, evolution of the restaurant concept included focus on the food and cooking methodology, rather than the interior décor and ambience. Throughout the world, the modern restaurants of today enjoy centuries of innovation, modernization, and creative design in many facets derived from the French elegance and precision in gastronomy—linens, tableware, crystal glassware, custom show plates, floral arrangements, signature artwork, hi-tech lighting, and environmentally controlled air systems.
Much like those before him, Guy Savoy is careful to continue the rich French tradition of refined decor and restaurant ambience in all his locations. Whether they are located in Paris, Las Vegas, Doha, or Singapore, Jean-Michel Wilmotte has designed Guy Savoy's restaurants. They are artistic, elegant, chic, and amazingly comfortable, not to mention the critical importance of location.
We often hear about the importance of location in the retail industry, and the hospitality industry is no different. In terms of location, a great restaurant experience whether in product, pricing, or both is of no benefit if it is too far away from its intended market.
For Guy Savoy, his flagship Parisian restaurant is located a few blocks from the Arc de Triumph and the world's most beautiful boulevard Champs-Élysées. In America, Restaurant Guy Savoy is embedded in Caesars Palace Hotel and Resort in Las Vegas. In Asia, Restaurant Guy Savoy is situated within the famed Marina Bay Sands Casino in Singapore.
In terms of location, a restaurant with a dramatic and unique theme may be able to draw its clientele from a far greater area than an ordinary restaurant operation. In the case of Guy Savoy, his restaurants have become well known globally because of his branding image. As a world-class cuisinier, Savoy has developed an international following...
