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Exquisite Food Creations by New Corporate Chef, Robert Gadsby, of Ridgewells Catering | Restaurants

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Exquisite Food Creations by New Corporate Chef, Robert Gadsby, of Ridgewells Catering
Restaurants
Exquisite Food Creations by New Corporate Chef, Robert Gadsby, of Ridgewells Catering

Corporate Chef, Robert Gadsby joined Ridgewells in February 2011 with a background of 15 years in world cuisine. Gadsby specialty is progressive American cuisine. In his capacity as Corporate Chef, Gadsby is responsible for overseeing and directing the culinary vision of Ridgewells’ Social, Corporate, and Major Events Division.

He did not disappoint when debuting his Taste of Spring menu, last month, for a group of Metro DC tastemakers.  The menu included:

 

Torched Yellow Tail

Sweet Corn Agnolotti

A Study of Hudson Valley Foie Gras

Poached Arctic Char

Wagyu Sirloin of Beef

Cheese Flight

Chocolate Pudding Cake

Popcorn Ice Cream

Roasted Peanut Caramel

Root Beer Gelee

 

Chef Gadsby has worked with an array of international chefs. The British-born Gadsby graduated from Westminster College in London with an Associate degree in Culinary Arts. He then completed a one-year externship in Milan with well-known chef Gualtiero Marchesi, an architect of Italian modern cuisine, before traveling to France, where he worked with legendary chefs Alain Chapel, Alain Ducasse and Joel Robuchon. Gadsby also spent time in Japan, Singapore and Thailand before heading to the United States, attending New York University and receiving a Bachelor of Arts degree in Hotel Restaurant and Institutional Management. He later earned a Master of Arts degree in Studio Arts, also from New York University.

Gadsby continued his work and refined his culinary craft in various restaurants under a handful of renowned chefs, such as Tom Colicchio at Mondrain, Thomas Keller at Rakel and Barry Wine at the Quilted Giraffe. Throughout his career, Gadsby served as executive chef at the Biltmore Hotel in Los Angeles, became a partner and served as concept chef for three establishments within Omni Hotels as well as served as chef and owner of Bedford by Robert Gadsby in Houston, Texas. Prior to joining Ridgewells, Gadsby was the Chef De Cuisine at Mussel Bar by Robert Wiedmaier in Bet Bethesda Maryland.

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