Savoie is a love letter to Tahoe and the Alps
About the Region
The name Savoie draws from the mountainous region in the French Alps that borders Switzerland and Italy. That borderland translates into food and wine distinct from the rest of Europe, with dishes that reflect an Alpine landscape. This is the land of robust cheeses, pastas, and hearty grains, foraged mushrooms, cured meats, river fish, wild game and artful desserts, all paired with a centuries-old tradition of wines and digestifs cultivated across the peaks and valleys of the region.
Savoie builds on those culinary roots, reimagining many of the same dishes with local and regional ingredients and a distinctly Californian sensibility. The restaurant is proud to source from the relatively untapped community of farmers, foragers, anglers, ranchers, cheesemakers, and distillers who live and work in the Sierra Valley.
Alison Sullivan
CHEF/OWNERAlison began her culinary career working in the front of house at a French restaurant in Austin, Texas, while pursuing a Masters Degree in Advertising. Turns out that Hospitality was far more compelling than the ad agency grind, so she took a job in restaurant management at Hotel Sofitel's flagship Manhattan location, then was recruited to serve as beverage manager at their Philadelphia property.
An artist at heart with a longstanding passion for cooking, Alison's next move was into the kitchen. She relocated cross-country to join the opening team at The Village Pub in Woodside, California, as Pastry Chef. Seeking to polish her skills further, she went on to work for two Michelin-starred chefs: Laurent Gras at the Fifth Floor and Ron Siegel at Masa's.
When the time came to expand her craft beyond fine dining, Alison apprenticed in Paris at Pierre Hermé and Laurent Duchêne before returning to San Francisco to found and oversee the pastry program at Boulette's Larder. She later expanded her repertoire into boulangerie, pasta and savory cuisine.
CHEF/OWNERMark Sullivan
For Chef Mark Sullivan, cooking is a way of life that goes back to his childhood. His culinary roots began at home, where his mother gave him the freedom and encouragement to experiment in the kitchen. After college, he made his professional debut in San Francisco, cooking at Sol y Luna, the Slow Club, 42 Degrees, and then Plump Jack Café in Tahoe's Olympic Valley.
Mark’s big break came in 2001 when he partnered with Bacchus Management Group to open The Village Pub. The restaurant has been awarded a Michelin star since 2007; their other fine-dining restaurants, Spruce and Selby's, have also earned the distinction. Mark was named one of America's Best New Chefs by Food & Wine magazine, The Village Pub was recognized as a Best New Restaurant by the James Beard Foundation, and Spruce was named one of Esquire's Best New Restaurants.
Mark and Alison have made Tahoe their permanent home.
CHEF DE CUISINE Jason Landas
Jason spent nine years working under Chef Mark Sullivan at Spruce, The Village Pub, and Selby's, rising from line cook to Chef de Cuisine at the Michelin-starred Selby's. The experience shaped his approach to leadership, technique, and ingredient-driven cooking.
He went on to serve as Executive Chef for Chef Tyler Florence's Miller & Lux, where he helped the restaurant earn its first Michelin Bib Gourmand recognition and led restaurant openings in Vail, Colorado, and Hawaii. For the past four years, he served as Executive Chef at Sugar Bowl in Lake Tahoe, redefining the resort's on-mountain dining program.
Jason joins Savoie to bring Chef Mark and Chef Alison Sullivan's vision to life.