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, CEC, AAC
Executive Chef
davidleobanks@harrys-savoy.com
Chef Banks is the executive chef of Harry's Hospitality Group, and is co-owner of Harry’s Seafood Grill and Harry’s Fish Market + 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 and serves as Northeast Regional Representative for the Academy. Chef Banks 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 The Comcast Network’s “Chef’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.
Kelly O'Hanlon
General Manager, Harry's Restaurants
kellyo@harrys-savoy.com
A bartender from Kentucky with an accounting degree, Kelly started behind the bar at Harry’s Savoy Grill in 1995 and quickly rose to the position of bar manager. She was later named restaurant manager at Harry’s Savoy Grill, and became general manager of Harry’s Seafood Grill when it opened in 2003. In 2007, she assumed management of all Harry's restaurants. Her guest-focused approach and emphasis on high standards contributed to the restaurant’s huge success. Kelly believes in “keeping it fun,” and is still able to concoct creative cocktails at a moments notice.
Anne Hood, CS
Certified Sommeliere
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. She is a Certified Sommelier, having been qualified by the Court of Master Sommeliers and has passed the Advanced Level of Wine and Spirit Education Trust with merit, giving her two international levels of education and expertise. Her work has earned recognition through the prestigious Wine Spectator and Wine Enthusiast awards, and her love of wine has brought her to such countries as New Zealand, France and Germany, plus to the states of Oregon and California in pursuit of wine knowledge. She is well known for making wine accessible to all guests in an informed yet fun style.
