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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.
Raymond Blanc OBE is a French chef. Blanc is the chef patron 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 Good Food Guide. He is entirely self-taught, but has himself taught or employed other chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.
Alain Sailhac, born in Millau, France is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club and the Plaza Hotel.
Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.
Marco Pierre White is a British chef, restaurateur, and television personality. White has been dubbed the first celebrity chef, and the enfant terrible of the UK restaurant scene.
Éric Frank Ripert is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood.
Belmond Le Manoir aux Quat' Saisons is a luxury hotel-restaurant in the village of Great Milton near Oxford, in Oxfordshire, England. It is located in a historic manor house near the church that was visited by Oliver Cromwell. which in March 2014 introduced a new brand name, Belmond. At this point the hotel changed its name to Belmond Le Manoir aux Quat'Saisons. In December 2018 Belmond was acquired by LVMH.
Marcus Wareing is an English celebrity chef who is currently Chef Patron of the one-Michelin-starred restaurant Marcus, in Knightsbridge. As a restaurateur he also runs The Gilbert Scott at the St. Pancras Renaissance Hotel, and his West End restaurant, Tredwells, in Seven Dials, London.
Andrew Fairlie was a Scottish chef. Fairlie was the head chef of the eponymous Restaurant Andrew Fairlie, an independent business within the Gleneagles Hotel and Resort, in Auchterarder, Perthshire. Restaurant Andrew Fairlie is the only restaurant in Scotland with two Michelin stars, and one of only fifteen in the UK.
Éric Chavot is a French Michelin starred chef. He is working the head chef at the Bob Bob Cité and Bob Bob Ricard restaurants in London, as well as the consultant chef at the Royal Albert Hall's Coda restaurant. Born in Arcachon, Gironde, Chavot was trained at the Boucanier, then at the Patio.
Sixteen was an American restaurant on the sixteenth floor of the Trump International Hotel and Tower in the Near North Side community area of Chicago. It was one of three food and dining options in the hotel's room service offering. Sixteen opened in early February 2008, and an adjoining outdoor patio terrace, named The Terrace at T, opened on June 25, 2009 following the completion of the hotel's construction.
Andrew Carmellini is a chef and restaurateur currently living and working in New York City.
David Moore is a restaurateur based in the United Kingdom.
Manjunath Mural is the executive chef of The Song of India restaurant in Singapore and has won several awards as a chef and for The Song of India. Mural's specialty is modern Indian cuisine.
Anne-Sophie Pic is a French chef best known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to ever win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011.
Eamonn O'Reilly (1971) is an Irish chef and restaurateur. His Dublin restaurants The Greenhouse and One Pico have won numerous accolades including a coveted Michelin Star and O'Reilly himself has won "Chef of the Year Award" for 2006 from the Restaurant Association of Ireland, and "Chef of the Year Award" for 2010 from Georgina Campbell Guide.
Paul Liebrandt is a chef and restaurateur. He was the co-owner of Corton restaurant in New York City and the subject of the documentary film, A Matter of Taste: Serving Up Paul Liebrandt. Liebrandt is known for his daring cuisine, creativity and eccentric style, and has been awarded two Michelin stars. He previously worked at Atlas, Gilt and Papillon restaurants in New York, and in 2008 opened Corton.
Monica Galetti is a Samoan-born New Zealand chef. She is a judge on Masterchef and chef proprietor of Mere in London. She was senior sous-chef at the prestigious Le Gavroche restaurant in London. Galetti has been a judge on the BBC competitive cooking program MasterChef: The Professionals since 2009 and has presented Amazing Hotels: Life Beyond the Lobby with Giles Coren since 2017.
Gilles Goujon is a French chef and owner of the restaurant L'Auberge du Vieux Puits in Fontjoncouse, Aude. His restaurant has earned three Michelin stars, the first being awarded in 2010.
The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffman's La Tante Claire as a template to pursue his third star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.
Olivier Elzer is a French chef. He was named one of the top 22 best young chefs in France by the guide Gault Millau in 2007. He was awarded a total of 18 Michelin stars over 11 consecutive years working in France and Hong Kong. Elzer is recognised for his work as head chef of Pierre at Mandarin Oriental Hotel Hong Kong, L'Atelier de Joël Robuchon and his own branding restaurant, Seasons, by Olivier E. He founded the companies Olivier Colony Limited, and co-founded O'chef lab with Hong Kong awarded entrepreneur Canny Leung, currently operating in Hong Kong.
