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Savoy Hotel, Strand, London WC2R 0EU

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Meet our Team

Thierry Headshot 2

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.

Anthony Obeuf

General Manager

Originally from Lyon, France, Anthony’s interest in the hospitality industry started at a young age as he grew up in the city’s Sofitel Hotel where his father worked. ‘My dad has always been my mentor and source of inspiration’ he says, and subsequently went on to study hospitality at École Hotelière Savoie Léman.

At 18 he worked weekends and holidays as a luggage porter before making the move to London to further his career. Starting at the Sofitel in St James, then Aqua Shard near London Bridge, his experience and confidence grew. Anthony joined us at Savoy Grill as Chef de Rang originally and says ‘Coming back as General Manager is a big achievement, it really means a lot to me.’

Anthony is passionate about delivering a memorable experience to guests from the minute they walk through the door. To do this, he believes having a sense of humour is key. ‘You almost have to be a comedian, you need the power to make people happy. It’s a remarkable industry and a real privilege to work in such a stunning establishment as the Savoy’.

Outside of work, he loves cooking, playing sport, and keeping on top of all the latest trends and experiences within the hotel, bar and restaurant world. Travel plays a big part in this and one of the most memorable trips he took was to Mumbai, India, where the exciting cuisine and exotic flavours really blew him away.  

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 at Church’s Wine Bar and also spent time working on cruise ships, before travelling to expand his experience. He joined us at Gordon Ramsay Restaurants in 2010 as Junior Sous Chef at the Savoy Grill.

Ben’s interest in cooking started at home. Growing up he often cooked dinner for his family while his mother worked night shifts as a nurse. Now as a Head Chef, Ben strives for perfection and is really motivated by seeing young chefs grow and develop in the kitchen, becoming talented chefs in their own right. 

With a passion for travel and learning about different cultures and cuisines, Ben is constantly evolving his culinary style and expertise. Being part of the team involved in reopening the Savoy Grill in 2010 is something Ben counts as a highlight in his career, and after a period as Head Chef at maze Grill Park Walk, returned to the Savoy Grill as Executive Head Chef in 2017. 

Michael Turner Head Chef BSK

Michael Turner

Head Chef

Michael joined the Gordon Ramsay Group as a Commis Chef and was involved in the opening of Bread Street Kitchen, St. Pauls in 2011, before working his way up the ranks to become the restaurant's 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 U.K., 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.

Masahito Suzuki

Head Sommelier

Savoy Grill’s Head Sommelier, 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.

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