Anne-Sophie Nicolas

Coming Up

At L'Atelier de Joël Robuchon in Hong Kong, Anne-Sophie Nicolas held the Head Chef post from 2019 to 2024, a stretch that refined control, pace, and consistency in a high-output French kitchen. Since 2024, she has led Gaddi’s at The Peninsula Hong Kong, carrying that same discipline into a dining room with a long Hong Kong address and a French brief.

Where They Are Now

French culinary heritage sits at the center of the cooking at Gaddi’s, where Anne-Sophie Nicolas is Chef de cuisine in Hong Kong. Her own framing is direct: she points to French technique and to ingredients sourced in Hong Kong and worldwide as the working basis for the room.

Signature

Among Anne-Sophie Nicolas’s signatures is Crispy scales amadai with Boston lobster, sea urchins and fennel, a dish that signals a French hand working with a precise, layered composition.

In Their Words “I look forward to creating exclusive dining experiences for our guests by combining my French culinary heritage and the finest ingredients sourced in Hong Kong and worldwide.” “In my spare time I am an artist, so I like to create exquisite French dishes that look as beautiful as a painting on the plate.”