When Gaston Savina reopened Notting Hill’s French restaurant Cépages, it marked far more than the next chapter in his career. The restaurant was the first place he worked after moving to London a decade ago, a formative stop on a journey that would take him through private dining, luxury events and to the season 17 final of MasterChef: The Professionals.
Savina’s experience includes roles at French restaurants and catering companies, including Le Dôme in Paris under Franck Graux and Potel & Chabot, as well as time working with Michelin-starred chef Christophe Langrée. He later launched his own private chef company in London in 2017 and has since catered high-profile events, including Milan Design Week, Paris Fashion Week and the Cannes Film Festival. Along the way, he has also held executive chef positions at Hôtel de Pourtalès in Paris and Calivigny Island in Grenada.
Today, his experience informs the offering at Cépages. The neighbourhood wine bar and restaurant combines French technique with British ingredients, serving dishes such as escargot pie (inspired by a dish he created on MasterChef); scallops gratiné; and a half roast chicken with langoustine alongside a carefully curated wine list focused on accessibility, value and discovery. While the restaurant has undergone a light refurbishment, Savina has been keen to preserve the character and community spirit that made it a local favourite, creating a relaxed, contemporary take on a French neighbourhood restaurant.
How did you get into cooking?
I was terrible at school, it just wasn’t for me, so cooking became my escape. I grew up with my grandparents, and the kitchen was always my safe space. It was where I could relax, eat, and feel comfortable. In France, you can leave school at 15 to attend a vocational high school, where you study a trade alongside core academic subjects. I chose to train as a chef. When my mother received my first report card, she genuinely thought there had been a mistake. My grades had improved dramatically because, for the first time, I was learning something I actually cared about. Looking back, the kitchen genuinely changed my life.
How have the places you’ve worked at shaped your own cooking?
In Paris I worked at Le Dôme Café, which was something of an institution in Paris. We handled enormous quantities of fish and shellfish every week. That’s where I truly learned how to work with seafood. The second was as a chef for the French Ministry of Ecology, as a chef for the minister. That experience opened my eyes to hospitality at a different level and taught me about French service, sharing food, and showcasing ingredients. The third was a Michelin-starred restaurant under chef Christophe Langrée. That’s where I learnt precision, plating, and the importance of ingredient quality.
Cépages wasn’t originally mine; it already had a legacy, and I wanted to continue that legacy rather than make it all about me.
What has been the most defining moment of your career?
Without question, moving to London. I arrived thinking I was simply coming to improve my English and gain some international experience. Instead, I discovered one of the most exciting food scenes in the world. At the time, Paris felt much more traditional. London was different. There were influences from everywhere - different cultures, ingredients, concepts, and restaurant styles.
How would you describe your philosophy?
For me, food is about creating emotion and memories. The greatest compliment isn’t necessarily someone saying that dish was amazing. It’s hearing someone say, we had a wonderful evening. Food is about sharing, connection, and bringing people together.
How did you first arrive at Cépages?
When I first moved to the UK, I ended up in a hotel outside London. I was living far from friends and family, and honestly, I felt quite isolated. Then a friend from Burgundy told me his brother was opening a wine bar in London and needed a chef. I immediately said yes. When I first arrived, I was surprised by how small the restaurant was compared to the places I’d worked before. During my trial shift there were barely any customers, and I spent much of the day cleaning. But I wanted to be in London, so I took the opportunity.
The greatest compliment isn’t necessarily someone saying that dish was amazing. It’s hearing someone say, we had a wonderful evening.
How did you come to purchase Cépages?
I actually tried to buy the restaurant three years earlier. There were rumours the owners wanted to sell, so I made an offer. They felt it was worth more than I was willing to pay, so the deal didn’t happen. A few years later, I heard they were considering closing. I let them know I was interested, and we agreed on a deal. For me, it wasn’t just about buying a business, it was about preserving something meaningful. Cépages has always been a true neighbourhood restaurant. The local community cares deeply about it, and I wanted to keep that legacy alive.
What changes have you made?
I wanted people to walk in and immediately recognise the restaurant they loved. We’ve refreshed the space rather than reinvented it. We have restored floors, repainted walls, updated furniture, improved comfort, and modernised certain details, but always while preserving the original spirit. We have kept the colours, atmosphere, and neighbourhood feel. The goal wasn’t to erase the past - it was to honour it while bringing it into the present.
What are some signature dishes?
One of our most recognisable dishes is the pie escargot, which is from MasterChef and is a shepherd’s pie with snails. It’s bold but combines British and French elements. On the show Leyla Kazim said that “if you know someone doesn’t think they like snails, serve them this, and I’m pretty sure you could change their minds”. Other favourites include chicken and langoustine with a reduced creamy sauce; and an ox cheek Rossini with a truffle sauce, which we have cooked for almost 18 hours in the jus. I also have to mention our bread-and-butter service, using bread from a French bakery on Portobello Road which uses flour brought over from France. The whole neighbourhood knows it, but I’ve never seen anyone quote them because everyone is trying to keep this place a secret.
What factors do you value in your wine selection?
Fair pricing, diversity, and offering something for everyone. We want to be a place with an amazing wine list, but I don’t think everyone wants to be guided by a sommelier. Wine can be intimidating if you don’t have much experience with it, and you don’t need to be a wine connoisseur to enjoy a good bottle. If you don’t know wine, just tell us what you enjoy, and we’ll help you find something within your budget.
For me, it wasn’t just about buying a business, it was about preserving something meaningful.
Why did you choose to keep your plans quiet to begin with?
Part of it was that I never wanted this to become ‘the MasterChef restaurant’. I wanted Cépages to remain a neighbourhood restaurant and reflect who I am as a person, not simply as a TV contestant. Cépages wasn’t originally mine; it already had a legacy, and I wanted to continue that legacy rather than make it all about me. I was also scared. Buying a restaurant is terrifying. Every time I told someone what I was planning, the response was usually: ‘You’re opening a restaurant now? In this economy?’ After hearing that enough times, I stopped talking about it.
What was the toughest part about reopening Cépages?
Securing licences and navigating administrative processes took much longer than expected. We spent months paying rent while waiting for approvals. At one point, it felt like the restaurant might never open. When we finally received the licence, we opened almost immediately because we simply couldn’t afford to wait any longer. Fortunately, the neighbourhood responded straight away. The support from local residents has been incredible.
How was returning to the restaurant where your London journey began?
It was very emotional. I realised just how much of my life is tied to this place. I’ve celebrated weddings, birthdays, and anniversaries here, spent evenings with friends, and shared important moments. Family members visited from France and relationships began here. In many ways, this restaurant carried me through the most important chapters of my life.
What effect did appearing on MasterChef have on your career?
It gave me the confidence I needed in my career and helped me discover myself as a chef. The feedback from chefs, judges and critics showed me that people enjoy my food. It also gave me the self-assurance to question expectations: would a French restaurant be accepted if it didn’t follow what a French restaurant is ‘supposed’ to be? I didn’t want to simply copy what you’d find in Paris - I wanted to explore what a French restaurant would be if it were based in London.
In many ways, this restaurant carried me through the most important chapters of my life.
What does success look like for you?
Success, to me, is happiness. What I’m trying to put in place is a team where people are genuinely happy. For too long, the industry has been known as a difficult place to work, and while that’s partly true, if we don’t adapt it for the next generation, we can’t keep complaining - we have to be part of the change. That means things like closing for Easter, Christmas, and summer holidays. We’re trying to build a more transparent system, where the service charge is shared fairly, and the team can clearly see each month how much is earned, how it’s distributed, and how the business is reinvesting. We’re running this as a trial over the next three to 12 months, and success would be proving that this model can work.