After ten years working at some of London’s most prestigious restaurants, 29-year-old Albin Gobil has taken over the kitchen at Gaddi’s, the storied dining destination at The Peninsula Hong Kong. He talks to Gayatri Bhaumik about getting his start, finding the opportunity of a lifetime, and bringing a new approach to a dining destination with a long history.
How did you get into cooking? Did you always want to be a chef?
I wanted to be a chef since the age of eight – I started by making cakes and sweets. At the age of 14, I started an apprenticeship and for me, it was the beginning of a fantastic adventure.
How would you describe your culinary philosophy?
I would describe my culinary style as “modern classic.” I employ a deceptively simple, less-is-more approach that allows the carefully selected flavours of each dish to shine through with minimal distraction.
I believe in the idea that simple cooking can bring to life the true essence and flavour of the finest ingredients – so my culinary philosophy is all about showcasing the unique characteristic of each product while bringing a contemporary twist to classic French cooking with a surprising spice or an unexpected combination of ingredients.
What makes a great dish?
To me, a great dish is made with products of the highest quality with perfect cooking, just the right amount of seasoning, and a unique presentation that makes an impression. It is a combination of experiences that plays to the five senses.
Do you have any favourite ingredients to work with?
I really like fish and shellfish.
You spent a lot of time working in London, including at L’Atelier de Joel Robuchon. What did you learn from your time here?
I spent over 10 years between Joel Robuchon and Helene Darroze at The Connaught, in London. It was an enlightening journey to work with masters of the field and I am particularly inspired by their endless pursuit for perfection, their respect for the products, and the consistency in their offerings.
Why come to Hong Kong?
I didn’t choose to work in Hong Kong – but Gaddi’s and The Peninsula is, to me, a once-in-a-lifetime opportunity. I couldn’t say no to helming such a classic, world-renowned institution.
How do you plan to put your own stamp on Gaddi’s?
I am incorporating my own culinary style by infusing a rather youthful, contemporary and innovative energy to this timeless French fine-dining establishment.
What are you most excited about at Gaddi’s?
I’m excited to create gastronomic delights with an equal dose of tradition, surprise and creativity which will appeal to our loyal patrons while attracting a new, younger clientele.
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