Kevin Watson, Executive Chef
EXECUTIVE CHEF KEVIN WATSON brings to Savoy over 25 years of experience as an Executive Chef and Executive Pastry Chef. He has shared his passion in some of the country’s most well-known locations including Ritz Carlton Amelia Island, The Top of the Triangle, and The Sunny Lodge Hotel. Chef Watson graduated from Pennsylvania Culinary Institute in 1994 and joined the faculty in 1999. He is the owner of Pittsburgh Premiere Catering, a personal chef service and catering company founded in 2008. As co-founder of PPC and as an instructor at Le Cordon Bleu Institute (11 years), Chef Watson places a strong emphasis on food pairings: “The prestige of serving exclusive guests exemplifies the importance of creating fresh, high-quality meals.”
Chef Watson has been the personal chef for the Pittsburgh Steelers’ Jerome Bettis, Alan Faneca, and ten other team members. He also serves as personal chef for some of the top CEOs in the city of Pittsburgh, as well as recently having the honor of catering a dinner for the former President of the United States of America, George W. Bush.
As Executive Chef at Savoy, Kevin would be honored to have you at his exclusive chef’s table located in the restaurant’s private lower level. The Chef will prepare a special menu for you and your guests that he will oversee himself with the help of his top-notch assistant chefs. Perfect for an intimate gathering, the exclusive table will make you feel like you have the place to yourself. “I love the idea of being one on one when preparing a meal because there is no better reward than to meet the people I cook for and have them return to visit my table again. The guest experience should make them fall in love with the food, and food is my passion!”
To date, Chef Watson and Savoy have won 4 Savor Pittsburgh culinary awards, recognizing Watson’s culinary talent and Savoy’s status as a premier restaurant in Pittsburgh.
Chef Kevin Recommends
|Savoy Chicken Satays with Thai Peanut Sauce
“This appetizer is an inspiration from some of the upscale restaurants in New York’s Chelsea area and a favorite of the restaurant’s owner, Chuck Sanders.”
|Beef Two Ways
Beef Brisket Cube and Grilled Bistro Filet Steak with Compressed Mushrooms, Haricot Verts and Cauliflower Silk
|Roasted Butternut Squash filled Chocolate Raviolis with Lobster Claw Meat
Three Raviolis in a Lobster Cream Sauce
|Chicken & Waffles with Corn Pudding
“For this one I paired one of my personal favorite dishes, corn pudding, with a classic West Coast entree and added a dash of Pittsburgh.”