Chef Albin Gobil brings 14 years of experience to his tenure at Gaddi’s. The French native began his culinary journey at the tender age of 13 and found success early on, winning first place in a regional competition denoting him the best apprentice chef in France when he was just 15. Upon graduating from culinary school, chef Gobil continued to refine his skills during four years in France before making the jump to London in 2008 to join L’atelier de Joel Robuchon. It was here that Gobil worked his way up the kitchen ladder, starting as Commis Chef and getting promoted to Demi Chef de Partie after just eight months. As acting Chef de Partie overseeing meat and fish at the restaurant, Gobil developed a heightened understanding of working with the ingredients as he contributed to creating new dishes and designing the menus for the two-Michelin starred destination. In 2013, Gobil would move on from the L’atelier as Senior Chef de Partie to join Helene Darroze at The Connaught Hotel, marking the beginning of a five year journey.
At two Michelin-starred Helene Darroze, Gobil was quickly promoted to Sous-Chef for his inherent talent and knowledge of ingredients, eventually serving as co-head chef with the world renowned Helene Darroze. Together, they would envision, realize and taste new dishes, refining the menus while leading the kitchen team. Gobil’s travels with chef Darroze would bring him around the world to Geneva, Biarritz and Hong Kong, the city he now calls home. Patrons at Gaddi’s can look forward to the young and talented chef’s inspired and creative approach to cooking, while Gobil’s extensive network with some of Europe’s top suppliers ensures that he is always able to source rare ingredients of the finest quality.