Born from a Lifelong Passion
Savora opened its doors in the spring of 2010, the realisation of a dream that Chef Marcus Laurent had carried since his formative years in Lyon. Trained under the legendary Paul Bocuse and later at Alain Ducasse’s three-Michelin-starred kitchen in Paris, Marcus brought to New York a philosophy that was both radical and deeply classical: that exceptional cooking requires nothing more — and nothing less — than exceptional ingredients.
From our first service to our most recent, that belief has never wavered. Today, Savora holds a Michelin star, a James Beard nomination, and the loyalty of guests who return not just for the food, but for the feeling — that rare sense of being truly cared for.
We source exclusively from local farms within 150 miles, work with sustainable fisheries, and change our menu with every season. Because great food should taste like the time and place where it was made.
Our Core Values
Provenance
We know the name of every farm we work with. Ingredients arrive fresh each morning, and our menu changes to honour what is at its absolute peak — nothing more.
Hospitality
Service at Savora is warm, knowledgeable, and unhurried. We believe a great restaurant makes every guest feel like the only guest. That takes genuine care.
Innovation
We honour classical French technique while always pushing forward. Our kitchen is a workshop of continuous discovery — never resting on tradition alone.
Meet Our Team
Savora is only as exceptional as the people who show up every day with passion, skill, and a love for what they do.
Marcus Laurent
Executive Chef & Co-Founder
Trained at Paul Bocuse Institute and Ducasse Paris. Marcus brings 20 years of Michelin-starred experience to every tasting menu. His cooking is precise, emotional, and quietly breathtaking.
Isabelle Chen
Head Pastry Chef
Formerly of The Fat Duck (Bray) and Pierre Hermé (Paris), Isabelle’s desserts are architectural, playful, and deeply satisfying. Her Valrhona Fondant is Savora’s most-ordered dish.
David Moreau
Head Sommelier
Master Sommelier David curates our 400-label cellar with an extraordinary eye for value, provenance, and unexpected pairings. He has elevated wine service at Savora into an art form in its own right.
Key Milestones
Spring 2010
Savora Opens Its Doors
With 40 covers, an open kitchen and a tasting menu of seven courses, Savora served its first guests on April 12th, 2010 — and was fully booked within a week.
2012
First James Beard Recognition
Chef Marcus was shortlisted for the James Beard Foundation’s Best New Chef award, placing Savora firmly on the national culinary map.
2015
Expanded Dining Room
Growing demand led to a redesign by Sophie Reeves — doubling capacity to 80 covers while preserving the intimate, candlelit atmosphere Savora is known for.
2019
Michelin Star Awarded
The Michelin Guide New York recognised Savora with one star — an affirmation of years of relentless pursuit of excellence in every single service.
2022
Farm Partnership Programme
Savora formalised its relationships with 20 local farms, launching a transparency initiative: every menu now names the farms our ingredients come from.
2024
Outstanding Restaurant Nomination
Nominated by the James Beard Foundation for Outstanding Restaurant — the highest category, recognising restaurants that have fundamentally shaped American dining culture.