Chef Xavier Boyer
Boasting a biography brimming with Michelin stars and senior roles at some of the world’s most celebrated French restaurants, Xavier Boyer is the perfect fit for The Peninsula Hong Kong’s legendary Gaddi’s. Appointed as Chef of the revered French fine dining institution 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. It’s a philosophy that has been honed to perfection during a career that has taken him from his native France to Hong Kong, via New York, London, Taiwan, Milan and the French Caribbean.
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.
This was far from Boyer’s first taste of conjuring Michelin-starred fine dining however, as he previously held senior kitchen roles at two-Michelin-starred Le Laurent and three-Michelin-starred Le Cinq at Four Season Georges V, both in Paris. Chef Boyer also gained an early appetite for working overseas with a spell at a five-star resort in La Samanna on the Caribbean island of Saint Martin.