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A studio built on curiosity and butter.
Savoria began in 2016 with six stools, one temperamental oven and a simple belief: anyone can learn to cook beautifully when a chef stands beside them.
Our Story
From a supper club to a school.
Head chef Marcus Hale started hosting Sunday suppers in a rented garage kitchen, teaching friends to break down chickens and emulsify vinaigrettes between courses. Word spread, the garage filled, and Savoria found its permanent home on Lantern Row.
Today our studio runs weeknight classes, weekend intensives and seasonal suppers for more than 4,000 cooks a year — from total beginners to line cooks chasing precision.
What We Believe
Three rules run every class.
Taste everything
No seasoning by faith. Every student tastes at every stage, so palates — not recipes — make the decisions.
Small stations, real chefs
Never more than twelve cooks per class, and every station is led by a working chef — not a video screen.
Season first
Our menus follow the market, not the calendar. You will cook what is ripe, local and at its peak.
Kitchen Philosophy
Cook the market, master the method.
Technique travels; ingredients change. That is why every Savoria course teaches methods — searing, braising, fermenting, laminating — through whatever the farms bring that morning.
You will leave with dinners you can repeat on a Tuesday, not just party tricks for Saturday.
"Nobody remembers the recipe. Everybody remembers the moment the pan finally made sense."Marcus Hale — Head Chef & Founder
Cook with us this week.
Seats open every Tuesday. Bring an apron if you have one — borrow ours if you don't.