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Emporium Savannah

At the Emporium, variety and quality take center stage. Located in the heart of Savannah’s Historic district, the Emporium Kitchen + Wine Market is a cultural epicenter showcasing the unique roots and bold originality in which it resides. Bursting with vibrant energy, this local gathering place boasts approachability, variety, and thoughtfully selected offerings. With so much to do at this community hub, the Emporium welcomes you to stay awhile and savor the experience with a wine tasting or cooking class, or make a quick stop for a gourmet sandwich, a house-made charcuterie board.

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Executive Chef

Andrew Wilson

Executive Chef Andrew Wilson brings a lifelong reverence for fresh, local ingredients to The Emporium Kitchen and Wine Market, adjacent to The Perry Lane Hotel in Savannah, GA. Overseeing menu and team development, Wilson also connects with local farmers, fishermen, shrimpers, and artisans to forge partnerships that supply his kitchen with the finest regional products in season. “My philosophy is simple,” he explains. “Source the best local ingredients, and only do as much as to highlight their inherent, natural goodness.” The resulting American Brasserie menu taps French technique and Southern influences for a seasonally changing spread.

As in its open kitchen—from which Wilson greets returning guests—the theme of simplicity rings true in the Sage Restaurant Group (SRG) concept’s warm, happy, and welcoming service standards, and Wilson’s approach to leadership. He prefers to lead by example, teach important skills, and empower individuals to thrive—“Nothing beats the feeling of witnessing a young talent grow into a successful chef.”

Food became central to Wilson’s life during his childhood in Northern Pennsylvania and New England, where food came from local farm stands, dairy farms, orchards, his grandmother’s garden, and local fishermen. He went on to follow his older brother to San Francisco, playing in bands and attending university between shifts in kitchens. Soon, however, he left college for the California Culinary Academy, and formative culinary experiences followed: Chef Hubert DesMarais took Wilson under his wing to refine his palate and skillset; the tutelage of chef Michel Richard entrenched Wilson’s love and respect for vegetables; and he learned to bring delight and whimsy to food, while respecting culinary traditions, at chef Kirk Webber’s Café Kati in San Francisco.

In 1999, Wilson joined McCrady’s Restaurant in Charleston, SC, and helped earn Esquire’s “Best New Restaurant” distinction before leaving in 2002, to join chef Rick Tramonto’s James Beard award-winning Tru Restaurant in Chicago. But he soon found himself back in Charleston, this time at F.I.G. Restaurant, another James Beard award winner. He also spent the decade consulting on various restaurant concepts around the country.

Wilson then returned to California, cooking at The Lodge at Sonoma Renaissance Resort & Spa’s Carneros Bistro and Wine Bar, a 100-seat farm-to-table restaurant, at which he earned numerous accolades including one of “America’s Best Chefs” from Best Chefs America, “ACE Rising Star of the Americas” from Marriott, and more, as well as the honor of participating in the James Beard Celebrity Chefs Tour in 2013, ’14, and ‘15. After a year-long hiatus spent as executive chef to Charlie Palmer’s Dry Creek Kitchen, Wilson returned to The Lodge as the entire property’s executive chef. While he relished his time in California, he jumped at the chance to lead Emporium Kitchen in the fall of 2017, enamored with SRG’s culinary standards.

Wilson resides in Savannah, GA, with his wife and their dog, Sheldon the Super Mutt. He enjoys music, having played in several bar bands throughout the years, as well as films, motorcycles, and close-up magic. Additionally, the chef strives to help end child hunger through Share Our Strength. Follow chef Andrew Wilson on Instagram and ChefsFeed.

General Manager

Doug Snyder

Self-defined as an experience creator and steward of the land, General Manager Doug Snyder brings an honest approach to all facets of The Emporium Kitchen and Wine Market, Savannah, GA’s restaurant and gourmet goods retail shop freshening the local culinary scene since early 2018. “I believe in simple food and beverage, never diminishing its original value,” Snyder explains. “It’s my duty to pay respect to the people who made, grew, raised, or created their product.” Snyder keeps this mentality at the forefront when overseeing the exceptional regional ingredients making up the restaurant’s classical French provincial recipes and gourmet to-go shop—the first of its kind in Savannah.
Aligned with the company and its values—specifically its honest approach to recruiting and fostering top talent—Snyder, too, remains consistent in his unwavering commitment to integrity and mentorship, selflessly deeming the ability to see others’ careers blossom as the proudest moment in his robust career. “I’m honored to see several young managers I’ve mentored return to working with me on this project—Emporium Kitchen and Wine Market is old school southern hospitality from the inside out.”

From an early age, Snyder recalls his parents’ encouragement— as both foodies and brilliant home cooks— to embrace unfamiliar foods with an open mind and open mouth. Even with an upbringing influential enough to define a culinary career, Snyder jokes that earning his philosophy and English degrees at North Carolina’s St. Andrews College channeled him directly into the industry, since he worked behind the line at an acclaimed nearby restaurant to support his studies. What began as a means to an end left Snyder with an appetite for the industry from a fresh perspective: business management.

Following early career positions with finance and sales as the focus, Snyder began, in 2004, homing in on the wine and spirits side of hospitality, a mentor-inspired passion brewing within for some time. North Carolina remained home for the next seven years while Snyder executed successful wine programs and corresponding service procedures with managerial and directorial positions at seven-concept GHG Hospitality, The Mint Restaurant, and Juice Wine Purveyors, the latter of which fostered his studies as he earned certification from the Court of Master Sommeliers in 2010.

Snyder then moved to Georgia in 2011 to meld his beverage and culinary backgrounds by serving as both general manager and wine director for Ruth’s Chris Steakhouse in Savannah for three years, and then spending another three at The Bohemian Hotel Savannah Riverfront and Champions Retreat Golf Club. With 25 years of visible achievements and a drive stronger than on day one, Snyder caught the attention of Sage Restaurant Group, which tapped him in late 2017 to serve as opening general manager for Emporium Kitchen and Wine Market.

The general manager resides in the Savannah neighborhood of Bacon Park. Aside from cherishing time with his golden retriever, Snyder’s favorite activities include attending live concerts and scuba diving.


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