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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.

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.

Dainius 'Dan' Jonusas

Head Bartender

Dan is the head bartender at the Savoy Grill and joined Gordon Ramsay Restaurants in early 2018. He enjoys the challenges that his position brings him – especially as he is the first head bartender at the restaurant.

Dan started working in bars nearly a decade ago, saying that he’s ‘always admired bartenders – they’re like performers on a stage, under the spotlight with the customers’ attention always on them. All I needed ten years ago, when I got my first job working behind a bar, was that little push to take the first step onto the stage, and then I knew I was in the right place’.

His favourite drink to mix is an old fashioned because it takes a lot of attention, precision, and time to make it – it’s a real craft. Dan says that ‘because it takes that little bit longer, it gives me an opportunity to talk about it and introduce it to the customer in the way it deserves!’ His cocktail of choice to drink is a Negroni, thanks to the influence of his Italian colleagues.

Dan’s favourite drink on the Savoy Grill menu is the ‘James Dean’. It’s a mixture of a lot of orange based ingredients with Jack Daniels Single Barrel, and topped up with Champagne. He suggests that guests choose the ‘James Dean’ as a pre or post dinner drink and describes it as ‘having everything, freshness, sweetness, bitterness all blended well together’.

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