70. Guy Savoy at Caesars palace
April 2006 -May 2007
http://www.guysavoy.com/
http://www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/restaurant-guy-savoy-detail.html
http://www.guysavoy.com/
http://www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/restaurant-guy-savoy-detail.html
"Godzilla destroy everything!!!!" Somehow this is the first word came up to my mind when I look back my old days at Guy Savoy. Chef de cuisine Adam Sobel named me "Godzilla", which actually not suit my appearance at all! I mean I'm 5'5 116#, just a small man made of skin, bones, organs and metal heart, no meat, muscle, fat.... I actually knows why he call me Gozilla.... Chef Sobel LOVES NY Yankees and Hideki Matsui (ex. NY Yankees JP baseball player and his nickname was "Godzilla"). I lived in NY before moving Vegas, am from Japan and guess I'm kinda noisy man. Okay..... kinda makes sense..... I guess. I'm Godzilla!
Anyway I became the last person to signed up to Guy Savoy as one of an opening team. I've done many opening / reopening in my career and it feels really great to see through how restaurant develope from day one. At Guy Savoy I had the opportunity to work at Pastry once a week under chef Uyen Nguent which gave me a really good experience.
Through my career, I worked all kind of stations, say probably heavy on GM and Meat station. And if I choose one favorite station out of all the stations, my answer would be "hot app". Why? I say... Hot app is usually run by one person. I'm control freak(laugh) and love working by myself. I think hot app is constantly busy. And I'd say Hot app have a variety, not just cooking meat, fish or vege. Risotto, gnocchi, ravioli, roasted foie, scallop, soup, egg..... it requires a good palate. So I'd say hot app is my favorite.
Back in time, I worked at hot app station at Guy Savoy for probably 4-5 months and it is definitely counted one of my favorite station I run in my career. I had the truffle rissotto, caviar sabayon, whole roasted foie gras on my station, clearly most expensive reach in we can imagine in French kitchen! I wish I had wagyu dish as hot app, then it gonna be the ultimate station!
I posted two pics above,one is GS signature bread cart because I really like Guy Savoy's bread sommelier concept and the other is one of my favorite plates from GS. It is like shallow bowl and coming along with liner which have small hole. This enable to make dishes present twice in one plate. Very neat and smart. One day I'd definitely present the dishes inspired by this plate or custom made my own!!
The dishes I recalled from my GS days:
Colors of caviar, foie gras mosaic, peas all around, oyster in the shell, truffle artichoke soup, sweetbreads with potato, truffle rissoto, whole roasted foie gras, foie with red cabbage, hare royale, crispy sea bass, vegetable ragout, Shrimp/ tomato / seaweed(was it?), guinea fowl in pig bladders, fondant chocolate, grapefruit terrine... I can't remember so much for now..... eeeh....
Thanks list:
Chef Savoy, Laurent, Williams, Damian, Adam, Eric, Hung, Nick, Uyen, Sabrina, Uncle D, Felix, Jerry, Anthony, Alex, Victor, Charles, Sev, Ryan, Pierre, China, Bao, Daniel, Ken, Mikael, Nora, Granpa..... plus BOH, I know I forget someone.... Anyway what a talents! We rock!!!
I posted two pics above,one is GS signature bread cart because I really like Guy Savoy's bread sommelier concept and the other is one of my favorite plates from GS. It is like shallow bowl and coming along with liner which have small hole. This enable to make dishes present twice in one plate. Very neat and smart. One day I'd definitely present the dishes inspired by this plate or custom made my own!!
One day my current chef, Richard Ekkebus told me an interesting story: when he was working at Guy Savoy(meat station), his sous chef was chef Laurent Gras and he was working with chef Gordon Ramsay on line and intern was chef Thomas Keller!!!! Wow... crazy story! And I staged Guy Savoy in Paris and also in Singapore after Vegas. I saw some of GS signature dishes familiar to me, make me always smile. I heard chef Savoy opening up new GS in Middle east. I guess I'll seek and stage all the Guy Savoy through my CJWDT!
The dishes I recalled from my GS days:
Colors of caviar, foie gras mosaic, peas all around, oyster in the shell, truffle artichoke soup, sweetbreads with potato, truffle rissoto, whole roasted foie gras, foie with red cabbage, hare royale, crispy sea bass, vegetable ragout, Shrimp/ tomato / seaweed(was it?), guinea fowl in pig bladders, fondant chocolate, grapefruit terrine... I can't remember so much for now..... eeeh....
Thanks list:
Chef Savoy, Laurent, Williams, Damian, Adam, Eric, Hung, Nick, Uyen, Sabrina, Uncle D, Felix, Jerry, Anthony, Alex, Victor, Charles, Sev, Ryan, Pierre, China, Bao, Daniel, Ken, Mikael, Nora, Granpa..... plus BOH, I know I forget someone.... Anyway what a talents! We rock!!!