About Us
Xavier Teixido
Owner
xat@harrys-savoy.com
Xavier Teixido's restaurant career has taken him from the Brandywine Racetrack in Wilmington to Commander's Palace in New Orleans and back to Wilmington, where he purchased Harry's Savoy Grill in 1993. With a $3 million ballroom addition opened in 1998, Harry's became a Brandywine Hundred favorite for fine dining as well as weddings and other special events. In 2003, Xavier took the Harry's name and reputation to a third venture, opening Harry's Seafood Grill on Wilmington's Riverfront. A former president of the Delaware Restaurant Association and Delaware Restaurateur of the Year for 1999, Xavier brought attention to the First State when he served as chairman of the National Restaurant Association (2002-2003). He remains active nationally as a member of the Board of Trustees of the National Restaurant Association Educational Foundation. He is also an advocate for the restaurant industry in Delaware, serving on the state's Tourism Advisory Board, the Riverfront Development Corporation Board of Directors, and the University of Delaware Hotel Restaurant Institutional Management (HRIM) Advisory Board. He is active in many charitable causes and has established a culture of community service at Harry's which offers both encouragement and bonuses to employees who give their time to serve the community.
David Leo Banks
Executive Chef
davidleobanks@harrys-savoy.com
Chef Banks is the executive chef of Harry's Savoy Grill, Harry's Savoy Ballroom and Harry's Seafood Grill, and is co-owner of the Seafood Grill. Well-known for creating and presenting innovative menus, Banks uses his diverse food background for the development of the menus and specialty events for which Harry's is known. He was selected as the American Culinary Federation First State Chefs Association Chef of the Year in 1996 and 2001, and was inducted into the prestigious American Academy of Chefs in 2003. Chef Banks currently serves as chairman of the ACF-FSCA, and has served as chair of the Share Our Strength "Taste of the Nation" Benefit in Wilmington since 1994, helping to raise more than $500,000 in the fight against childhood hunger. He appears regularly on CN8's Fretz's Kitchen, and participates in culinary events, competitions and charity events around the country. Dave is highly respected for his dedication to community service and a willingness to lend his expertise to many worthy causes.
Anne Hood
Sommelier, Director of Service and Hospitality
annehood@harrys-savoy.com
Anne Hood has led Harry's award-winning wine program since 1996, creating user-friendly wine lists, selecting monthly wine tasting flights, teaching a year-round wine course, and providing personal assistance to Harry's diners on their wine selections. Her work has earned recognition through the prestigious Wine Spectator and Wine Enthusiast awards. Before joining Harry's, Anne spent eight years at the Hotel du Pont's Green Room. She is well known for making wine accessible to all guests in an informed yet fun style.
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