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Savoy Hotel, Strand, London WC2R 0EU

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Meet our Team

Thierry Headshot 2

Thierry Tomasin

Restaurant Director

Thierry first joined Gordon Ramsay Restaurants in 2018, in a consultancy role at Petrus. He became General Manager at the Savoy Grill in September of that year and was quickly promoted to Restaurant Director.

Thierry is highly experienced in the hospitality industry, having been the Chairman Sommelier of Great Britain, head sommelier at Le Gavroche for over ten years, and General manager at Aubergine after this.

He is extremely passionate about the industry, and has developed his knowledge of food, wine, and customer service over his long career.

Anthony Obeuf

General Manager

Anthony, our General Manager, is from Lyon in France. His interest in the industry began when he lived as a young child in the Sofitel Hotel in Lyon where his dad worked. Anthony says ‘My dad has always been my mentor and source of inspiration’.

He studied the hospitality industry at École Hotelière Savoie Léman in France and when he was 18 years old, Anthony took on his first role in the industry as a luggage porter during weekends and holidays.

When Anthony moved to London, he started at the Sofitel in St James, and then Aqua Shard which were both very important aspects of his career journey. He then moved to the Savoy Grill as Chef de Rang - ‘coming back as General Manager is a big achievement, it means a lot to me’.

Anthony is passionate about hospitality because he loves delivering a memorable experience. To do this ‘you need to have humour and be comedian and have the power to make people happy, it is a remarkable industry and privilege to work in stunning establishment’.

Outside of work, he loves cooking, playing sport, and visiting hotel bars and restaurants to see what experiences other people are providing. One of the most memorable trips he took was to Mumbai in India, where Anthony tried the most flavourful cuisine.   

Ben Waugh SG

Ben Waugh

Executive Head Chef

Ben started his career at Stoke by Nayland Golf Club as a Kitchen Porter, before completing an apprenticeship with City & Guilds. After graduating, Ben moved to the Raven Wood Hotel, which held 2 Rosettes at the time. He then went on to become Head Chef in Church’s Wine Bar and also spent time working on cruises ships, before travelling and joining Gordon Ramsay Restaurants in 2010 as Junior Sous Chef at the Savoy Grill.

Ben’s interest in cooking started at home, as his mother was a nurse working night shifts, so Ben would often cook dinner for his family. Ben’s motivation is to strive for perfection and to watch young cooks come into the kitchen and develop into talented individuals.

Ben’s keen on travelling and learning about different cultures and cuisines. Being a part of the reopening of the iconic Savoy Grill in 2010 was a highlight in his career. Ben then became Head Chef at maze Grill Park Walk, before returning back to the iconic Savoy Grill in 2017 as Executive Head Chef.

Michael Turner Head Chef BSK

Michael Turner

Head Chef

Michael joined the Gordon Ramsay Group as a Commis Chef opening Bread Street Kitchen in 2011 and worked his way up to the position of Head Chef at Bread Street Kitchen in St. Paul's, before moving to the prestigious Savoy Grill in 2019. 

Michael was also a part of the opening team for Heddon Street Kitchen and spent time assisting with the running of Michelin-starred Petrus. 

During his time in the group he has completed stages at Restaurant Gordon Ramsay, as well as spending some time at Tom Kerridge's two Michelin starred pub, the Hand and Flowers in Marlow.

Michael also competed in the 2017 San Pellegrino National Young Chef of Year competition, placing third in the U.K. and was shortlisted for the 2019 Young Chef of the Year Awards. 

Over the years he has cemented his passion and flair for modern British cuisine by using the best produce available on the market as he strives to produce simple, seasonal dishes that deliver on flavour.

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