Our Story
About Saveur
A celebration of classical French technique rooted in Southern hospitality, founded in Memphis in 2019.
How It Began
Born from a Passion
for the Perfect Meal
Saveur was founded in 2019 by Chef Élise Morel, a Memphis native who trained at Le Cordon Bleu in Paris before returning home with a singular vision: to bring world-class fine dining to the heart of Tennessee without losing its soul.
The name "Saveur" — French for flavor — reflects our obsession with taste above all else. Every dish on our menu begins with a single question: does this taste extraordinary?
Today, Saveur is recognized as one of the South's premier dining destinations, earning a James Beard nomination in 2023 and consistently ranked among Memphis's finest restaurants.
5+
Years of Excellence
What We Stand For
Our Philosophy
Uncompromising Quality
Every ingredient is sourced with intention. We partner with local farms and premium suppliers who share our standards.
Seasonal Cooking
Our menu changes with the seasons. What grows together, goes together — and tastes better for it.
Genuine Hospitality
Southern warmth meets French elegance. Every guest is treated like family from the moment they walk in.
Community First
We source locally, hire locally, and give back to the Memphis community that has given us so much.
James Beard
Nominated
2023
Meet the Chef
Chef Élise Morel
Founder & Executive Chef
Born and raised in Memphis, Élise fell in love with food at her grandmother's table. After graduating top of her class at Le Cordon Bleu Paris, she spent eight years working in Michelin-starred kitchens across France, Italy, and Japan.
In 2019, she returned home with a suitcase full of techniques and a heart full of Southern soul. "I wanted to cook food that made people feel something," she says. "Not just impressed — actually moved."
Her cooking is defined by classical rigor and emotional warmth — precise execution in service of genuine pleasure.
Le Cordon Bleu
Paris, 2011
3 Michelin
Kitchens trained in
18 Years
Culinary experience
James Beard
Nomination 2023
The People Behind the Magic
Our Team
Marcus Webb
Sommelier & Bar Director
Former sommelier at The French Laundry. Curates our 500+ label wine list.
Priya Nair
Pastry Chef
Trained in Paris and Tokyo. Creates our seasonal dessert menu.
Jordan Baptiste
General Manager
15 years in hospitality. Ensures every guest experience is exceptional.
Sofia Chen
Sous Chef
Élise's right hand. Specializes in our seafood and pasta programs.
Recognition
Awards & Press
James Beard Foundation
2023
"Best Chef: South nominee. Chef Morel brings extraordinary technique and genuine heart to every plate."
Memphis Magazine
2022 & 2023
"Best Fine Dining Restaurant two years running. An experience unlike any other in the South."
The New York Times
2023
"One of the most compelling new restaurants in America. Do not miss the wagyu or the tasting menu."
Come Experience It Yourself
Words can only say so much. The best way to understand Saveur is to sit down, let us take care of you, and taste for yourself.