The Savoy names new F&B director
The Savoy in London appointed Nicolas Schell as its director of food and beverage, charging him with leading culinary evolution and a focus on high‑end dining experiences. The announcement frames the hotel’s F&B leadership as oriented toward curated, elevated hospitality. (travelandtourworld.com)
The Savoy in London has named Nicolas Schell its director of food and beverage, putting him in charge of the hotel’s restaurants, bars and banqueting business. (press.thesavoylondon.com) The hotel announced the appointment on April 10, 2026. The Savoy said Schell will oversee Gallery, the American Bar, the Beaufort Bar, in-room dining, banqueting and Scoff, the hotel’s scone shop. (press.thesavoylondon.com) Schell will also work with Gordon Ramsay Restaurants, which runs Savoy Grill, the River Restaurant and Restaurant 1890 inside the hotel. The Savoy’s dining page lists Restaurant 1890 as Michelin-starred. (press.thesavoylondon.com) (fairmont.com) At a luxury hotel like The Savoy, food and beverage covers far more than room service and restaurant reservations. The role spans bars, afternoon tea, event catering and partnerships that shape how non-guests use the property as a London dining destination. (fairmont.com 1) (fairmont.com 2) That matters at The Savoy because the hotel markets dining as one of its main draws, with venues that include the American Bar, Beaufort Bar, Savoy Grill by Gordon Ramsay and the River Restaurant. Its website says the hotel has been operating for more than 135 years. (fairmont.com 1) (fairmont.com 2) Schell arrives from N25, where The Caterer said he was commercial director. Before that, the trade publication said, he spent eight years at Moët Hennessy and earlier held food-and-beverage management roles at the InterContinental Marseille and at Rocco Forte hotels. (thecaterer.com) The Caterer said the appointment reunites Schell with Savoy managing director Franck Arnold, with whom he previously worked at The Balmoral in Edinburgh. Arnold was named Hotelier of the Year 2025 by the same publication. (thecaterer.com) The Savoy said Schell’s brief is to lead its food-and-beverage operations across both guest-facing venues and events. At a hotel that sells itself as “the original luxury hotel in the heart of London,” that makes dining one of the clearest ways new management shows up in public. (press.thesavoylondon.com) (fairmont.com)
