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Savoy Hotel, Strand, London WC2R 0EU

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Meet our Team

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Thierry Tomasin MCA

Restaurant Director

Thierry first joined Gordon Ramsay Restaurants in 2018, in a consultancy role at Pétrus. 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 where he was awarded the prestigious Master of Culinary Arts accolade, 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.

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Michael Turner

Executive Head Chef

Michael joined Gordon Ramsay Restaurants as a Commis Chef and was involved in the opening of Bread Street Kitchen, St. Paul's in 2011, before working his way up the ranks to become the restaurant's Executive Head Chef. Between then and joining the kitchen team at Savoy Grill in 2019, Michael also was part of the opening team for Heddon Street Kitchen and spent time at the Michelin-starred Pétrus.

Always keen to expand his knowledge and skills in fine dining, Michael has completed stages in the three Michelin star kitchen of Restaurant Gordon Ramsay and at chef Tom Kerridge's two Michelin-starred pub, the Hand and Flowers in Marlow. 

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

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

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Masahito Suzuki

Beverage Manager

Savoy Grill’s Beverage Manager, Masahito, is from Sendai in northern Japan. He studied bio technology and during his studies became very interested in the history and science of alcohol. Soon after, he met a Japanese international sommelier who taught him that being a sommelier is not just about wine, it’s about all kinds of spirits and drinks, and this inspired him to become a bartender. Masahito says that being a sommelier is ‘not being a wine waiter. We should know about all beverages and how they compliment different foods as well as being a key actor in the restaurant’.

Masahito is inspired by many legendary chefs and sommeliers. He enjoys reading his favourite old wine books and his key focus is always on the importance of teamwork.


Santosh Uchil

General Manager

Santosh first joined the Savoy Grill in 2010 as Head Waiter before advancing to General Manager several years ago. After pursuing his studies in Mumbai, India, Santosh moved to London where his passion for hospitality truly flourished. His inspiration growing up was his father, who installed the importance of hard work and facing difficulties head on, and brings this passion for hard work and guest satisfaction every day. He describes hospitality as ‘a never ending learning process that completely enthrals you’.

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