The Tasting Panel magazine

JUNE 2011

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Page 16 of 132

THE MESSAGE Whether THE TASTING PANEL goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world’s most infl uential importers, winemakers, distillers . . . well, you name it. Brief Encounters We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it’s in the publication, we deem it noteworthy —Meridith May, Publisher & Executive Editor Savvy Savoy F rom the Hyatt Regency Madeleine hotel and restaurants Les Bouquinistes and Le Chiberta in Paris, to opening his father’s Restaurant Guy Savoy at Caesars Palace in Las Vegas in 2006, Franck Savoy has had a fi ne dining career that spans two continents. But his longest trip thus far has been from the front of the house to the back, for Savoy has been appointed to the newly-created position of Director of Restaurants, Food & Beverage for Caesars Palace. As such, he will oversee not only his father’s award-winning restaurant, but 15 others, ranging from Bradley Ogden to Beijing Noodle No. 9 and the Lago Buffet. Franck Savoy has been appointed Director of Restaurants, Food & Beverage for Caesars Palace, Las Vegas. “Although I was raised in the restaurant industry and knew the service part of it well,” says Savoy, “I realized the one thing I didn’t know was the back of the house. So I approached [Caesars Palace President] Gary Selesner and told him of my ambitions to do and learn more. Of course, I am still connected with Guy Savoy, but Alain Alpe, my Maître d’Hôtel/Captain since we opened, is the new General Manager. Now my focus is ninety percent on the restaurants of Caesars Palace and raising the quality of service and our approach to the guests. At our weekly meetings, I tell the waitstaff to take care of the guests exactly as they would want to be treated. In a way it is exactly the same philosophy as Guy Savoy—only times fi fteen!” —Richard Carleton Hacker hen springtime is in the air in Southern California, we Los Angelenos, excited for long days spent pool- or beachside, turn our thoughts to summer cocktails. We stopped in to one of our favorite Westside haunts to see what the guys at Waterloo & City have up their sleeve. We were greatly pleased to be greeted by a trio of cocktails that bring traditional British fl are to SoCal, all crafted by co-owner and Beverage Manager Carolos Tomazos. “We want to stay try to the pub angle, but it is important to put a modern, L.A. twist on it,” remarked Tomazos. —Rachel Burkons Executive Chef Brendan Collis and co-owner Carolos Tomazos enjoy a Pimm’s Cup, Dark ‘n Stormy and Jalapeño Margarita. 1 / the tasting panel / june 201 1 Summertime Cocktails in Culver City W PHOTO COURTESY OF CAESARS PALACE PHOTO: ERACHEL BURKONS

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