David Goodridge
Encyclopedia
David Goodridge, is the Chef de Cuisine of the venerable Gaddi's
restaurant at The Peninsula Hong Kong hotel.
Goodridge joined Le Manoir aux Quat'Saisons, a two-Michelin-starred restaurant in Oxfordshire, England, owned by one of the world's finest chefs Raymond Blanc
, as a commis pâtissier at the age of 18. He was promoted to the position of Senior Sous Chef after five-year time and became the Senior Sous Chef at the age of just 25. Goodridge also spent time in the kitchen at Le Maison Troisgros, Restaurant Pierre Gagnaire and La Côte D'Or, all three-star Michelin restaurants.
In 1999, Goodridge was honoured with the 1999 Acorn High Achievers Award by Caterer and Hotel Magazine, the award acknowledging young achievers aged under 30. He also won three gold medals and two silvers in Salon Culinaire national competitions.
After spending eight years in Le Manoir, Goodridge worked in Tokyo and Tokushima, under respected chef Koyama Hirohisa at his eponymous restaurants. In 2004, he received an offer to helm the Gaddi's team and had become head chef at Gaddi's restaurant in 2005.
Gaddi's
Gaddi's is a French haute cuisine restaurant situated in The Peninsula Hong Kong hotel. It was opened in 1953 and named after a former general manager of The Peninsula, Leo Gaddi. The current executive chef is Britain's David Goodridge. The former executive chef was Philip Sedgwick, the first...
restaurant at The Peninsula Hong Kong hotel.
Goodridge joined Le Manoir aux Quat'Saisons, a two-Michelin-starred restaurant in Oxfordshire, England, owned by one of the world's finest chefs Raymond Blanc
Raymond Blanc
Raymond Blanc OBE is a French chef, born in Besançon, France. Today he is one of the Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the...
, as a commis pâtissier at the age of 18. He was promoted to the position of Senior Sous Chef after five-year time and became the Senior Sous Chef at the age of just 25. Goodridge also spent time in the kitchen at Le Maison Troisgros, Restaurant Pierre Gagnaire and La Côte D'Or, all three-star Michelin restaurants.
In 1999, Goodridge was honoured with the 1999 Acorn High Achievers Award by Caterer and Hotel Magazine, the award acknowledging young achievers aged under 30. He also won three gold medals and two silvers in Salon Culinaire national competitions.
After spending eight years in Le Manoir, Goodridge worked in Tokyo and Tokushima, under respected chef Koyama Hirohisa at his eponymous restaurants. In 2004, he received an offer to helm the Gaddi's team and had become head chef at Gaddi's restaurant in 2005.