A San Antonio native, Ben Savage brings over 10 years of experience working at acclaimed restaurants in both San Antonio and Austin to the Guild team as sous chef. Savage began his career working under San Antonio Chef Andrew Weissman as chef de partie at Le Rêve, Il Sogno, and Sandbar. Upon moving to Austin, Savage worked as chef de partie at local favorites such as Uchiko, Jeffrey's, and Clark's Oyster Bar before moving up to sous chef at Uchiko and then Counter 3. Five. VII. Most recently, Savage was Sous Chef as The Granary at Pearl in San Antonio. Savage graduated from The Culinary Institute of America in San Antonio.