Chef de Cuisine

Albin Gobil

Chef de Cuisine, Gaddi's

Discipline: Chef de Cuisine
Venue: The Peninsula Hong Kong · Hotel

Portrait of Albin Gobil

i. Biography

Kitchen progression in the hotel fine-dining register is built through ranked stations and narrowing responsibility. In Albin Gobil’s case, the sequence is measured plainly: senior chef de partie, junior sous chef, sous chef, Chef de Cuisine, then Executive Sous Chef at The Peninsula Hong Kong.

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The Climb

Since 2019, the Chef de Cuisine post at Gaddi's, The Peninsula Hong Kong, has placed Albin Gobil inside one of the city’s established dining rooms, where consistency, French structure, and service discipline carry the work.

Today

Modern classic cooking depends on reference without reproduction. In Albin Gobil’s style at Gaddi's, that means French structure, local sourcing, and technique held in balance. La Poule Ping Yuen en Vessie — Ping Yuen Chicken cooked in a pig bladder in two services — keeps the frame of a farm-to-table French classic with a modern twist, using locally raised Ping Yuen Chicken. Menu work in this register also requires a clear historical anchor. Limousin Veal Prince Orloff, served as part of Albin Gobil’s six-course Gastronomic Memories menu, draws from contemporary interpretations of classic French dishes from the 1970s, keeping the reference point precise while allowing the plate to move forward.

Career - Chef de Cuisine — Gaddi's, The Peninsula Hong Kong, Hong Kong (2019–present)

Signature

Signature work for Albin Gobil includes Limousin Veal Prince Orloff and Scottish langoustine with Kaviari Kristal caviar.

Recognition

Albin Gobil has received MICHELIN Guide — One Michelin star for Gaddi's (2020). Recognition for the kitchen includes One Michelin star for Gaddi's (2021).

FAQ What is Albin Gobil's current role? Albin Gobil is Executive Sous Chef. What recognition has Albin Gobil received? One Michelin star for Gaddi's (2021). What is Albin Gobil known for? Modern-classic French fine dining.