Asseo first came to Restaurant Guy Savoy in 2011, where he began in the role of sous chef and eventually advanced to chef de cuisine. In his new role as executive chef, Asseo will continue the legacy of expertise and quality of food of which Restaurant Guy Savoy is emblematic.

Hailing from Libourne, a small town in the southwest of France, Asseo’s passion for food and wine was ignited by his experiences at his parents’ vineyard. At the age of 16, Asseo decided to follow his passion for all things food by studying at the Lycée Hôtelier de Gascogne near Bordeaux, where he obtained a Bachelor of Arts in culinary arts. After finishing culinary school, Asseo moved to Paris to work at La Fontain de Mars, where he advanced from commis to chef de partie quickly. After spending some time in Paris, Asseo decided to take his skills to America, where he had the unique opportunity to open Rivera in Los Angeles as sous chef.

In 2009, Asseo decided to bring his culinary talents to Las Vegas, with its recent burgeoning culinary scene. He worked under renowned chefs Rick Moonen and Joel Robuchon in their Las Vegas establishments before taking a position at Restaurant Guy Savoy. Throughout his time at Restaurant Guy Savoy, Asseo studied extensively under Chef Savoy, as well as former executive chef Mathieu Chartron.

Asseo’s talents will play an integral role with Restaurant Guy Savoy celebrating its 10 year anniversary this May, and the exceptional creative opportunities with the exclusive Krug Chef’s Table, private cooking classes and captivating dishes.