Learn by doing
You only really learn a dish by cooking it yourself, mistakes and all. So that's what you do.
Our story
From a tiny home kitchen to a school
Saveur started in 2015 as a series of Sunday-night dinners that our founder, Chef Lucia Romano, hosted for friends who wanted to learn how she cooked. There was no demo, no clipboard — just everyone crowded around the stove, hands covered in flour, tasting as they went.
Those evenings grew into a waiting list, and the waiting list grew into a school. We opened our first teaching kitchen in Brooklyn with six stations and one rule we still keep today: every student cooks. Nobody watches from the back row.
Ten years on, our chefs have taught more than nine thousand students to braise, bake, fold, and plate with confidence — and most of them come back for the next class.
Our philosophy
How we believe cooking should be taught
These four ideas shape every class on our calendar — and they're the reason students leave actually able to cook the dish again at home.
Keep it small
Classes cap at 10–14 so the chef can watch your hands and fix your technique in real time.
Cook with the season
We shop the market each week, so what you cook reflects what's genuinely ripe and good.
Always eat together
Every class ends at the table. Cooking is social, and so is the best part — the meal itself.
2015Year founded
14Professional chefs
40+Class menus
9,000+Students taught
Our chefs
Meet the people at the pass
Restaurant veterans who'd rather teach you their tricks than keep them secret.
Lucia Romano
Founder & Head Chef
Third-generation pasta maker from Bologna who started Saveur at her own kitchen table.
Étienne Aubert
Chef, French & Sauces
Fifteen years in the bistros of Lyon and Paris. Believes a good sauce can save any dish.
Mei Lin Chen
Chef, Asian & Wok
Grew up behind a night-market stall and can teach anyone to fold a flawless dumpling.
Priya Anand
Chef, Pastry & Baking
Former hotel pastry chef with an eye for detail and a deep, slightly unreasonable love of tarts.
The kitchen
A teaching kitchen designed around you
Our Brooklyn space was built from scratch as a place to learn — bright, calm, and stocked like a professional line, but warm enough to feel like home.
Individual cook stations
Fourteen full stations with their own gas burners, boards, knives, and prep space.
A real dining table
A long communal table where every class sits down together to enjoy what they cooked.
Market-fresh pantry
Ingredients sourced weekly from local growers, butchers, and bakers we know by name.
Come cook with us
The best way to understand Saveur is to stand at a station and make something delicious. Find a class and we'll save you a spot.