The Peninsula Hong Kong’s Secret Culinary Weapon – Forbes Travel Guide Story

Chef Anne-Sophie Nicolas makes a splash when she becomes the first female chef to receive a Forbes Travel Guide five-star rating Gaddi’sa legendary five-star French fine dining institution Peninsula Hotel Hong Kong Opened in 1953.

Born in Clermont-Ferrand, France, Nicolas has spent her career in top kitchens, e.g. Bistro there, swordfish in five stars Ritz Parisfive-star Restaurant Guy Savoy. In 2019, she packed her bags and went to Hongkong look up studio de Joël Robuchon serves as chef. Now she leads Gaddi’s with a creative vision rooted in French culinary tradition.

We caught up with the rising star to find out how she’s adapting to her role and embracing Hong Kong’s culture Dynamic cooking scenes. The chef talks about the inspiration behind new dishes, her artistic approach to presentation and the philosophies that drive her kitchen. For dessert, Nicholas gave us a look into her life outside of the restaurant.

You recently became the first female chef at Gaddi’s. How does it feel?

I’m excited to share my vision and experience through cooking. As the first female chef at this iconic 70-year-old institution, I am able to bring a unique perspective to the kitchen, inspiring fresh ideas and creativity. My diverse experiences have shaped my journey, allowing me to create dishes that resonate with guests from around the world.

Take us back in time. Where did you grow up?

I was born in Clermont-Ferrand, a picturesque region of France known for its volcanic landscape and rich culinary tradition. My culinary journey started early. My earliest memories are of my mother in the kitchen, preparing delicious meals for our family using fresh, seasonal ingredients.

My French culinary roots shape everything I do. Over the years I have honed my skills in award-winning kitchens Paris and Hong Kong, blending traditional techniques with modern creativity. At Gaddi’s, every dish is crafted with care and attention to detail. We use classic methods like sous vide for precision, traditional roasting for depth, and innovative plating to accentuate the beauty of each dish.

How will you balance the traditional and modern flavors of your restaurant?

Gaddi’s focuses on classic sophistication, but we’re constantly adding modern touches to traditional French dishes. For example, we reimagined Give in to the mediapressed duck with baby gem lettuce salad and black garlic, on our second course. This is Gaddi’s signature dish, lighter in flavor and with different seasonal garnishes, but still respecting the tradition of the dish.

We also keep tradition alive with special dishes such as Brace poultry in bladder — Classic dishes that require complex preparation and embody the essence of French cuisine. Gaddi’s is one of the few fine French restaurants in Hong Kong still serving these classic dishes.

You’ve added some new dishes to your menu. Tell us a thing or two.

Our Japanese Kagoshima A4 Beef Brisket showcases the natural flavor of Wagyu beef, renowned throughout Asia. The dish is served with choron sauce – a classic 19th-century French mayonnaise and tomato concoction – a vinegar and egg-based emulsion that pays homage to Japanese culinary tradition and is reminiscent of Wagyu beef’s traditional pairing of soybeans and egg yolks. Crispy potatoes, on the other hand, were stuffed with confit tomatoes and mashed potatoes, adding a pleasing textural contrast.

Meanwhile, our pan-fried Norwegian langoustine celebrates the harmony between sea and earth. We expertly roast the langoustines to enhance their natural sweetness, complemented by a rich bisque and the savory flavor of caviar. Seasonal squash in a variety of textures—sage purée, crispy, and roasted—provide depth and balance to this elegant dish.

What lessons have you learned from your career?

My experience in the award-winning kitchen provided me with valuable lessons in precision, discipline and creativity. I bring a wealth of skills and a deep respect for ingredients to Gaddi’s. This includes not only cooking skills but also effective management practices to promote teamwork and excellence in the kitchen.

Were there any mentors along the way?

I was lucky enough to learn from influential chefs, especially Guy Savoy. His unwavering pursuit of perfection and respect for ingredients profoundly shaped my approach to cooking. He taught me that cooking is about respecting the story behind each ingredient, and this philosophy continues to guide my work.

You are also an artist. Can you tell us more about it?

Yes, I have had a keen interest in painting since I was a child. I have never taken formal classes; instead, I find joy in expressing myself through art. Lately, I’ve focused on painting Hong Kong’s landscapes, capturing its vibrant colors and dynamic landscapes. Painting makes me reflect and recharge.

How does art influence your plating?

I treat plating as a canvas and strive to create visually stunning dishes. In the king crab tart, for example, the challenge was to incorporate the various colors of the beetroot while ensuring the dish maintained visual balance. By highlighting vibrant tones, I hope to invite guests into a multi-sensory experience.

If you had to choose just one dish at Gaddi’s, what would it be?

It was challenging to choose just one dish as I had a deep appreciation for them all. However, if pressed, I would go with langoustine or lobster. I’m a huge fan of seafood and these dishes highlight exquisite flavors and textures that really resonate with my culinary philosophy.

How do you relax when you’re not in the kitchen?

Whether I’m hiking or enjoying a day at the beach, I find solace in nature. I also value downtime at home with my pets and friends because these moments help me recharge and find balance in my busy life.

What’s one dish you like to cook outside of work?

I like barbecue. It’s a joyful experience that brings people together to enjoy great food, laughter and memories. It’s the perfect way to celebrate friendships and enjoy some great food.