tarting a new j ob is never easy; leaving a familiar post for more than a decade makes t he transition even more difficult. Xavier Boyer, t he new Gaddi's chef, however, seems to have had it all figured out. After having classically trained and worked under the acclaimed Joël Robuchon, then traversing across t he continents at t he f amed chef's i nternational outposts, Boyer's move to a new kitchen is a bold one. It's helped restore the glory of this fine-dining establishment and brought it back to our top 20 this year.
Our first encounter with Boyer was at the Gaddi's chef's table in April 2016. We were trepidatious as the alumnus of the Robuchon empire paired dover sole with vanilla and lemon, and infused Earl Grey tea in sweet carrot purée to bring out the freshness of Japanese sea urchin. But the result was like a breath of fresh air, where the clean flavours and artful presentations were gleefully married through a simple yet unusual preparation. Steering Gaddi's in this new direction, Boyer's creations have only become more exciting.