Executive chef Joe West’s menu is an intentional throwback to mid-century modern, American classic cuisine – a contemporary nod to this beloved restaurant’s storied past. His approach is humorous and thought-provoking, with inspiration drawn from a career of exacting work among a number of some of the most meticulous kitchens. Dine on classics like Scallops Menieure, Lobster Newberg and Prime Rib with Creamy Horseradish.
The restored and reimagined restaurant and lounge space highlights the building’s historical elements while bringing new life and energy to the space known for its famous patrons including Harry Truman, Theodore Roosevelt, William Taft and John D. Rockefeller. Adjacent museum galleries exhibiting contemporary art inspire exploration over cocktails or following a meal.
At age 16, West started a career in the Kansas City culinary community at 40 Sardines, working under award-winning chefs, Michael Smith and Debbie Gold. He continued his culinary education by winning a full-tuition scholarship to Johnson & Wales University in Denver, CO, ultimately graduating on the dean’s list.
The Kansas City native brings over 16 years of culinary experience to The Savoy, having previously worked as chef de cuisine at Bluestem, the 2-Michelin star Alex at Wynn Las Vegas, and the Cincinnatian Hotel as executive chef – which earned a AAA Four Diamond rating under his direction. After working in cities across the country, West returned to Kansas City as executive chef at Stock Hill, followed by the launch of Kusshi, his award-winning pop-up dining experience set in secret locations throughout Kansas City.
Inspired by the community’s reverence for The Savoy’s rich history, West showcases American classic cuisine, utilizing old world technique with the precision of modern day standards, and a focus on local ingredients – a true expression of both the chef and the seasons. He won the Iron Fork Competition in Cincinnati, and was named one of Eater’s Young Guns in 2014. In 2015, he went on to win 435 Magazine’s Best Supper Club award. West was a Feast Magazine Best Chef nominee, and a National Finalist for the Ora King Awards in 2017.
“A music aficionado with an entertainment law degree, walks into a bar…”. The Scott Tipton story.
Scott Tipton began concocting drinks at the tender age of 9. Raised in family-owned, fast food restaurants, he was often tasked with manning the soda station, pumping out cherry limeades at world record pace. Scott would later call upon these formative years of training to achieve an impressive breadth of combined expertise in the food and beverage industry, ultimately leading to his appointment at The Savoy at 21c Museum Hotel Kansas City.
Tipton’s unusual path from law school to a career in food and beverage, brings with it a 20-year span of experience. Scott has held a number of management roles, and spent significant time behind the bar, at award-winning establishments in Kansas City, including; Julep, Manifesto, Kill Devil Club, Gram & Dun, and the R Bar. He is a co-founder of Liquid Minded Concepts, an event production and beverage consulting company, and has served as a cocktail apprentice program manager at Tales of the Cocktail for the last 6 years – the oldest and biggest cocktail festival, held in New Orleans. In addition, he helps bring education and entertainment to the Kansas City hospitality community as a managing partner of the Paris of the Plains Cocktail Festival, now entering its 7th year. Tipton counts travel, music, a love for animals, as well as 21c’s cross section of art, food and drink among his many inspirations.
