Guy Patrice Savoy, born on July 24, 1953, in Burgundy, France, is a legendary Michelin-starred French chef. In 1955, his family relocated to Bourgoin-Jallieu in the Isère department, where his father worked as a gardener and his mother converted her taproom into a restaurant. Savoy began his culinary journey at age 16 as a chocolatier under Louis Marchand in Bourgoin-Jallieu. He later completed a three-year apprenticeship at the prestigious Troisgros restaurant in Ouches, France, before gaining experience in restaurants across France and Switzerland during the 1970s. Savoy rose to prominence as a chef, opening his flagship Restaurant Guy Savoy in Paris's Monnaie de Paris building, renowned for its innovative cuisine and multiple Michelin stars. He expanded internationally with a sister restaurant at Caesars Palace in Las Vegas, also highly acclaimed by Michelin. In addition to these, he owns three other Paris restaurants, solidifying his status as one of France's top culinary figures. His influence extends through mentoring chefs like Adam Perry Lang.