Chef Anne-Sophie Nicolas is making waves as the first female chef de cuisine at Forbes Travel Guide Five-Star Gaddi’s, a legendary French fine-dining institution at Five-Star The Peninsula Hong Kong that opened in 1953.
Born in Clermont-Ferrand, France, Nicolas built her career across top kitchens like Bistrot Là-Haut, Espadon at the Five-Star Ritz Paris, and Five-Star Restaurant Guy Savoy. In 2019, she packed her bags for Hong Kong to head up L’Atelier de Joël Robuchon as chef de cuisine. And now, she leads Gaddi’s with a creative vision rooted in French culinary traditions.
We caught up with the rising star to see how she’s settling into her role and embracing Hong Kong’s dynamic culinary scene. The chef opened up about the inspiration behind new dishes, her artistic approach to plating and the philosophy that drives her kitchen. And for dessert, Nicolas gave us a peek into her life outside the restaurant.
You recently became the first female chef de cuisine of Gaddi’s. How does it feel?
I’m excited to share my vision and experiences through my cooking. Being the first female chef at this iconic, 70-year-old institution enables me to bring a unique perspective to the kitchen, sparking fresh ideas and creativity. Diverse experiences have shaped my journey, enabling me to craft 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 landscapes and rich culinary traditions. My cooking journey began early. My earliest memory is of my mother in the kitchen, creating delicious meals with fresh, seasonal ingredients for our family.
My French culinary roots have shaped everything I do. Over the years, I’ve honed my skills in award-winning kitchens in Paris and Hong Kong, blending traditional techniques with modern creativity. At Gaddi’s, each dish is crafted with meticulous attention to detail. We use classic methods like sous-vide for precision and traditional roasting for depth, all while embracing innovative plating to highlight each dish’s beauty.
How will you balance the restaurant’s legacy with modern tastes?
Gaddi’s is all about classic sophistication, yet we continuously infuse modern touches into our traditional French dishes. For example, we’ve reimagined canard à la presse, pressed duck with baby gem lettuce salad and black garlic,in our second course. A signature at Gaddi’s, it’s a lighter option with different seasonal garnishes that still honor the dish’s heritage.
We also keep traditions alive with specialties like volaille de bresse en vessie — classic dishes that require intricate preparation and reflect the essence of French gastronomy. Gaddi’s is one of the few French fine-dining restaurants in Hong Kong that still offer these classics.
You’ve already added a few new dishes to the menu. Tell us about one or two.
Our Japanese Kagoshima A4 sirloinshowcases wagyu’s natural flavors, which are renowned in Asia. Served with Choron sauce — a 19th-century French classic blending bearnaise with tomato — the dish nods to Japanese culinary traditions with vinegar and an egg-based emulsion, reminiscent of wagyu’s traditional soy and yolk pairing. On the side, crispy potatoes stuffed with confit tomatoes and mashed potatoes add a delightful textural contrast.
Meanwhile, our pan-seared Norwegian langoustine celebrates the harmony between the sea and the earth. We expertly sear the langoustine to enhance its natural sweetness, complemented by a rich bisque and the saltiness of caviar. Seasonal pumpkin in various textures — sage-infused purée, crispy chips and roasted discs — provides depth and balance to this elegant dish.
What lessons have you brought from your career?
My experiences in award-winning kitchens have provided invaluable lessons in precision, discipline and creativity. I bring a wealth of techniques and a deep respect for ingredients to Gaddi’s. This includes not only culinary skills but also effective management practices to foster teamwork and excellence in the kitchen.
Any mentors along the way?
I have been fortunate to learn from influential chefs, particularly Guy Savoy. His unwavering pursuit of perfection and respect for ingredients have profoundly shaped my culinary approach. He taught me that cooking is about honoring the story behind each ingredient, and this philosophy continues to guide my work.
You’re also an artist. Can you tell us more about that?
Yes, I’ve had a passion for painting since childhood. I never took formal lessons; instead, I find joy in expressing myself through art. Recently, I have focused on painting scenic views of Hong Kong, capturing its vibrant colors and dynamic landscapes. Painting allows me to reflect and recharge.
How does art influence your plating?
I view plating as a canvas and strive to create visually stunning dishes. For example, in the king crab tart, the challenge was to incorporate the various colors of beetroot while ensuring the dish remained visually balanced. By highlighting the vibrant hues, I hope to invite guests into a multisensory experience.
If you had to pick just one dish at Gaddi’s, what would it be?
Choosing just one dish is challenging, as I have a deep appreciation for all of them. However, if pressed, I would choose the langoustine or lobster. I really like seafood, and these dishes highlight delicate flavors and textures, truly resonating with my culinary philosophy.
How do you unwind when you’re not in the kitchen?
I find solace in nature, whether hiking or enjoying a day at the beach. I also cherish downtime at home with my pets and friends, as these moments help me recharge and find balance in my busy life.
What’s a dish you enjoy cooking outside of work?
I love to barbecue. It’s such a convivial experience that brings people together over great food, laughter and memories. It’s the perfect way to celebrate friendship and enjoy good food.
