13. January 2017

Chef Xavier Boyer

Boasting a biography brimming with Michelin stars and senior roles at some of the world’s most celebrated French restaurants was appointed as a chef of the revered The Peninsula Hong Kong’s legendary Gaddi’s in February 2016. Xavier Boyer brings with him close to 20 years of experience at a succession of the finest modern French restaurants around the globe.

Serving up a culinary style he describes as “modern classic”, Chef Boyer is a proponent of the less-is-more school of cooking, preferring to allow the carefully selected flavours in each dish to shine through. Prior to joining Gaddi’s, Chef Boyer worked for a decade at L’Atelier de Joël Robuchon restaurants, making his mark in four cities on three continents. Starting with a stint as Senior Chef de Partie at the two-Michelin-starred Paris outlet, Chef Boyer went on to serve as Executive Chef in both Taipei and at the two-Michelin-starred L’Atelier de Joël Robuchon in New York. He also had three separate spells at Robuchon’s two-Michelin-starred London outpost, most recently as Executive Chef. Among his many achievements with Robuchon, Chef Boyer was at the helm for the opening of the restaurants in London and Taipei, and won the coveted second Michelin stars for both the London and New York outlets.