Clear Creek Tahoe brings on new GM to create high-end amenities

Clear Creek Tahoe, the private residential community and club in the mountains just east of Lake Tahoe, has hired a seasoned hospitality director as part of their commitment to create one of the finest amenity collections in the country.

Franck Savoy has been hired as its general manager. Drawing on more than 20 years of experience in luxury hospitality management, Savoy will be responsible for all operations at the property.

Exclusive communities nationwide continue to offer members more elevated experiences, and that is why Clear Creek Tahoe brought Savoy on board.

Along with a staff of 75, Savoy will help introduce Clear Creek’s bespoke amenities, including its 18-hole championship Coore & Crenshaw golf course, state-of-the-art wellness center and spa, family campus with pools and tennis courts, and clubhouse.

“I am thrilled to be a part of the talented team at Clear Creek Tahoe,” said Savoy. “The enviable location, exquisite service and modern amenities are only a few of the amazing assets that the property has to offer. I am looking forward to capitalizing on the unparalleled amenity suite to maximize residents’
experience at this exceptional community.”

Clear Creek Tahoe will feature 268 estate homesites in a forested setting ranging from 1/2 to almost 5 acres. With the intent of preserving the integrity of the golf experience, homesites fronting the golf course have significant setbacks, while other homesites enjoy mountain or Carson Valley vistas.

Plans call for the initial phase of 56 custom designed mountain cottages ranging from approximately 2,000 square feet to just under 3,000 square feet. These cottages are within an easy walking distance to the Clubhouse and surround the Family Campus.

They also purchased a lakefront home adjacent to Edgewood Tahoe for their residents to use as one of their amenities.

Savoy joins Clear Creek Tahoe from Disneyland Paris, where he served as the Director of F&B Products and Director of On-Site Communication. Savoy was responsible for overseeing new projects, menus and products for 55 restaurants, 13 bars and 67 kiosks throughout the resort. Prior to Disneyland Paris, he served as the Director of Operations at Hotel Casa Del Mar in Santa Monica, California, one of The Leading Hotels of the World, where he managed food and beverage, room division as well as the engineering of the hotel. Savoy has worked at several other resorts nationwide including the Hilton Nashville, Four Seasons New York and Caesars Palace in Las Vegas. At Caesars Palace, Savoy held the position of Food and Beverage and Pools Director where he opened successful restaurants such as Old
Homestead Steakhouse, Beijing Noodle Number 9, Central from Michel Richard, Payard Bistro, and Guy Savoy Restaurant.