Executive chef Joe West’s menu is approachable, shareable, and built around seasonal ingredients. Each section of the menu starts with smaller plates like Bacon Wrapped Cherry Peppers and builds to entrees like the Great Lakes Walleye . One entire section features dishes including Slow Roasted Prime Rib and the Classic Midwest Burger. 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.
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.
