|
gptkbp:instanceOf
|
Chef
|
|
gptkbp:appearsIn
|
Top Chef France
|
|
gptkbp:awardedBy
|
3
|
|
gptkbp:bornIn
|
gptkb:Nevers,_France
|
|
gptkbp:cookingMethod
|
Contemporary_French
|
|
gptkbp:founded
|
gptkb:Guy_Savoy_Restaurant_Group
|
|
gptkbp:hasAccessTo
|
Global cuisine influence
|
|
gptkbp:hasAmenities
|
Influencing future chefs
|
|
gptkbp:hasAppearedIn
|
Cooking Shows
|
|
gptkbp:hasAwards
|
gptkb:Gault_&_Millau_Chef_of_the_Year
|
|
gptkbp:hasCharacter
|
Young_Chefs
|
|
gptkbp:hasClient
|
Guy_Savoy:_Recipes_and_Reflections
|
|
gptkbp:hasContribution
|
Promoting_French_cuisine_globally
|
|
gptkbp:hasEducation
|
Culinary_School_in_France
|
|
gptkbp:hasEvents
|
Culinary_Festivals
|
|
gptkbp:hasFocusOn
|
Sustainable_practices
|
|
gptkbp:hasGoals
|
Artichoke_and_Black_Truffle_Soup
|
|
gptkbp:hasInfluenceOn
|
gptkb:Modern_French_cuisine
Culinary_Arts
|
|
gptkbp:hasLocalCuisine
|
French
|
|
gptkbp:hasPartnershipsWith
|
Local farmers
Wine producers
|
|
gptkbp:hasPersonnel
|
Guy Savoy Paris
|
|
gptkbp:hasRecognition
|
Best Chef in the World
|
|
gptkbp:hasRole
|
Simplicity and Quality
|
|
gptkbp:hasSecurity
|
Food_Banks
|
|
gptkbp:hasSpecialty
|
Training young chefs
|
|
gptkbp:hasVariants
|
gptkb:French_Cuisine
gptkb:James_Beard_Award
gptkb:École_de_Gastronomie_Francaise_Ritz_Escoffier
gptkb:French_Gastronomy
Molecular gastronomy
Customer experience
Over 30 years
Seasonal Ingredients
International acclaim
Gastronomic events
Respect for ingredients
New techniques
Sous-vide cooking
Elegant presentation
Art of cooking
Creative dishes
Prestigious accolades
Culinary_awards_and_honors
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Guy Savoy
|
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gptkbp:isMemberOf
|
gptkb:Relais_&_Châteaux
|
|
gptkbp:knownFor
|
Fine dining
|
|
gptkbp:openedIn
|
gptkb:Las_Vegas
|
|
gptkbp:training
|
gptkb:Paul_Bocuse
|