INSPRATIONAL TEAM
WORKING TOGETHER
Our Team
Dan Kelly - Creator | Principal
Dan started Savore in 2022 to challenge the status quo in the world of workplace dining. His work as a career chef spans decades. He started as a pot wash and worked his way up to cooking everywhere from Michelin-starred restaurants to the most highly esteemed establishments across the B&I industry.
Having successfully led the food teams at some of London’s most well-known contract caterers for many years, he finally decided to start Savore to focus entirely on what was most important in his eyes: the highest quality of food and service produced as ethically as possible.
Anna Morris - Creative | Marketing Manager
Anna brings a wealth of experience and innovation to her role as Creative & Marketing Manager at Savore. With decades of experience working in the boutique catering industry, a sharp eye for detail and a soul-deep passion for coffee, service, and style, Anna has built a reputation for delivering hospitality that is both elegant and memorable.
Her passion for excellent coffee and hospitality goes beyond Savore. Anna is the owner of a coffee shop that reflects her commitment to quality and community through its work with young people with special educational needs.
Anna’s Fondest Food Memory
If you've ever eaten a sun-warmed, ripe tomato right off the vine, then you'll know why this is my fondest food memory. I remember plucking the tomatoes and covertly eating a few en route back to the kitchen, the sweet juice and seeds running down my chin.
We chopped the tomatoes and simmered them only briefly with fresh garlic and a generous glug of green olive oil. Tossed with a tangle of spaghetti and eaten outside in the evening sun, it was a simple, perfect meal and will forever live on in my memory as the pinnacle of summer eating.
Jules Domanski - ESG | Partnerships Manager
Alongside nurturing existing client partnerships and seeking out new ones, Jules is responsible for everything ‘ESG’ at Savore. Jules relishes any opportunity to share her passion for creating more sustainable food systems and works closely with our client partners to achieve their own unique ESG goals.
Her role combines strategic oversight, storytelling, and relationship management to reinforce Savore’s reputation as an innovative, climate-conscious dining partner.
Jules’ Fondest Food Memory
I must have been about 12 years' old, and we were spending Christmas in Rome as usual, with my father's extended family. The restaurant was a bit of a hole-in-the-wall, tucked in next to the Pantheon in a shadowy alleyway.
We were bundled in out of the cold, greeted brusquely by an elderly waiter and informed that the kitchen was closing soon, but that the chef would make us spaghetti carbonara if we promised to eat quickly.
I'll never forget the vivid yellow of the spaghetti basking in its Pecorino Romano, Parmigiano Reggiano and egg sauce, speckled with glistening nubs of guanciale, the fat crisply caramelised and deeply flavourful.
Sam Lewis - Quality | Experience Manager
Sam brings a wealth of operational experience to her role at Savore as our Quality & Experience Manager. She has mobilised and managed hugely successful teams at some of London’s most highly esteemed companies in a wide range of industries – from finance to technology to media and beyond.
Sam ensures that we maintain the very highest standards of service across our client partner locations. Her keen eye for excellence leads our onsite teams to ever greater heights of quality, innovation, creativity and consistency.
Sam’s Fondest Food Memory
So many meals linger in my memory (and heart) for so many different reasons: some for the food, some for the company, others for the beautiful setting. If I had to choose one that really stands out, it would be dinner at Pétrus, my first time dining at a Michelin-starred restaurant.
From the moment we arrived we were made to feel genuinely welcome. The service was seamless; attentive without being overbearing, professional without feeling stiff.
Of course, the food was sublime. Melt-in-the-mouth sweetbreads paired with a vivid tarragon sauce were a standout, and I’ll never forget the pure, fresh sweetness of the red pepper consommé we were served as an amuse bouche.
The entire experience stands out not because of any one dish or moment, but because every element, from the food to the service, was consistently excellent.