Restaurant SAVOY Expands Culinary Team

Top Quote Restaurant SAVOY (, North Raleigh's affordable fine dining experience, announces today that Christopher Madasz has joined the culinary team as sous chef. End Quote
  • Raleigh-Durham-Chapel Hill, NC (1888PressRelease) September 01, 2010 - Madasz will assist Peter Gibson, SAVOY executive chef, in preparing the seasonally changing menu.

    Madasz brings more than eight years of experience to SAVOY. He is classically trained and is ServSafeŽ Food Safety certified by the National Restaurant Association. He has worked in the Triangle kitchens of The Mint and North Raleigh Country Club.

    "Christopher is a talented chef and we are excited to have him join us," says Gibson. "His extensive background in menu and recipe development will have an immediate impact on our team."

    The SAVOY menu consists of traditional American dishes prepared by Chef Peter Gibson using classic European techniques. The experience of eating in the contemporary and elegant setting is heightened by the locally sourced fresh ingredients. The restaurant offers an upscale, affordable fine-dinning experience that includes an extensive wine list. With 18 selections available by the glass, guests can pair each course with a complementary wine. Reservations are available by calling 919.848.3535. For more information or to view the menu, visit

    About Restaurant SAVOY:
    SAVOY, located in the Greystone Village shopping center on Lead Mine road in North Raleigh, combines affordable fine dining with American cuisine prepared using European techniques. The Four-Star restaurant offers prix fixe and a la carte options, as well as an extensive wine list. The frequently changing menu is designed as a multi-course culinary experience influenced by seasonal fare. Breads and desserts are made daily by Peter Gibson, executive chef. The restaurant is completely smoke-free, offers multiple private dining options, and offers substantial gluten-free and vegetarian options. For lunch, dinner and private dining reservations visit or call 919.848.3535.

    Media Contact:
    Brian Van Norman
    brian ( @ ) articulon dot com

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