Meet The Team

With over 10 years of restaurant ownership and management experience, F. Eddy Firmin, has become a well known and respected figure in the industry and in Boston at large. That coupled with his previous experience as a Business Consultant at Arthur Andersen Accounting firm, he has developed the tenacity and talent required to be successful in this industry. He was the co-owner and managing partner of Blue Wave Restaurant and Lounge in the Fort Point Channel for more than 10 years before they closed their doors. Eddy has spent the past two years patiently testing the waters and awaiting the prime opportunity to re-open with a new vision and business model in mind. Mr. Firmin will continue in his tradition of effective leadership over an exceptional, hands-on management team to guide Savvor’s success. His primary goal is to change people’s perception of what Savvor Restaurant and Lounge ought to be and introduce them to what it actually is; a restaurant whose employees are held in the highest esteem, guests are treated like family and food is paramount.

F. Eddy Firmin

Owner

Courtney McCall

General Manager

Courtney McCall credits her success in the hospitality industry to her persistence in pushing limits and her natural inclination to entertain and socialize. She started bartending 13 years ago at neighborhood establishment in her hometown of Dorchester, Massachusetts. From there she continued to seek out opportunities for growth and development in the hospitality field. Her first management position came after being promoted twice to General Manager of TAMBOO Bistro on the South Shore. From there she set her sights on gaining more fine dining experience when she accepted a management position at the Boston Harbor Hotel. At the Boston Harbor Hotel, she was responsible for the supervision of a staff of more than sixty people, ensuring the management, direction, and organization of restaurant operations all while maintaining compliance with Forbes Travel Guide 5-Star and AAA Four-Diamond Qualifications. After her tenure at Boston Harbor Hotel she went on to work for Babara Lynch as the General Manager of her flagship restaurant No. 9 Park. It was at No. 9 that she developed a true understanding of enlightened hospitality. After taking a year off to get refocused on why she fell in love with restaurants She joined the Savvor team first as a consultant and was then brought on as the opening Manager.