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  1. Chef Xavier Boyer
  2. Gaddi's dish1
  3. Gaddi's dish2
  4. Gaddi's dish3
  5. Gaddi's
    Photograph: Courtesy Gaddi’s

Gaddi’s reaches new heights with the appointment of Head Chef Xavier Boyer

The Peninsula's iconic French fine dining restaurant is getting a culinary makeover


The Peninsula’s iconic Gaddi’s has just announced two exciting new appointments that are both set to take Hong Kong’s original French fine dining restaurant to all new levels of culinary greatness. Joining the kitchen in February was new Head Chef Xavier Boyer, who leads a new kitchen team to present his take on classic Gallic fare, while the dining room will be a smoothly run experience under the stewardship of Nikolaos Skarkalis.

Boyer honed his ‘modern classic’ techniques at some of the world’s finest dining rooms, including L’Atélier de Joël Robuchon in Paris, London, New York and Taipei, and the three-Michelin starred Le Cinq in Paris. Highlights on Chef Boyer’s new menu include Australian Black Market beef fillet with black truffle, posted Boston lobster in citrus broth with pan-fried artichokes, fresh coriander and avocado, and Pyrenean lamb prepared three ways: confit shoulder, pan-fried rack and slow-cooked saddle.

New Manager Nikolaos Skarkalis will now oversee the operations of the stunning, high-rise dining room, which has been open since 1953. An alumnus of celebrated eateries including Dinner by Heston Blumenthal, the sophisticated, artistically-inclined fine diner will no doubt continue to be a go-to for Hong Kong’s fine dining set.

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