Executive Chef Receives Top Honors
Executive Chef Roger Michel Receives Royal Honors: Knighting in the French order of Merit Agricole for his excellence in culinary and life achievements
A type of lifetime achievement award, the French Order of Merit Agricole honors a small number of people worldwide who have made a significant contribution to the field of agriculture as well as the broader fields of food and culinary arts.
The Westin Savannah Harbor is honored to have the services of noted Executive Chef Roger Paul Michel. Michel studied at the Culinary School Bellegarde in his home country of France, where his talents shined from the start - Michel was awarded a certificate designating him the "Best Culinary Student in Ain (the region)." He has since earned numerous other honors, including "Chef of the Year" (BHRCA England); "Best Apprentice in France" semi-finalist (as deemed by a panel of world-renowned Michelin Chefs); two silver medals in the IKA Culinary Olympics, and more.
Chef Michel began his professional career in London in 1970, before being recruited and requested to relocate to the US with Hilton International in 1981. After nine years in the Lowcountry, Michel is no stranger to Savannahians! He continues to awe with his culinary creations, ranging from inspiring the Gingerbread Village to regularly placing in the annual Taste of Savannah competition.
Michel's menus can be tasted at any of the resort's three restaurants: Aqua Star, Midnight Sun, and the Club Grille. Don't miss Sunday Jazz Brunch for a full-sensory Westin experience, complete with live jazz and the "Best Brunch in Savannah" as voted by readers of Connect Savannah. Additionally, Chef Michel creates all of the banquet and catering menus for the resort's events, ranging from weddings and golf tournaments to events for many notable corporations and dignitaries.
General Manager Mark Spadoni is himself a thirty-year world-wide veteran of Westin Hotels & Resorts, and says "It has been a true pleasure working with Chef Roger these past eight years. He has demonstrated to be one of the most creative and hardworking culinariasts I have been associated with in all my years of experience."