Chef
Vincent Gadaud
ヴァンソン・ガドー
Cluster Director of Culinary in Dubai
Chef Vincent Gadaud
Vincent Gadaud arrived in Japan in 2008, working for Ladurée in several restaurants opened by the brand. After stints in London and the Middle East, he returned to Japan, taking charge of the kitchens at The St. Regis Osaka, ANA Crowne Plaza Fukuoka, and Hotel Indigo Inuyama Urakuen Garden.
In 2023, he began leading the culinary operations at ANA InterContinental Manza Beach Resort, with a focus on harmoniously integrating French culinary culture and local ingredients.
Since 2026, he has served as Cluster Director of Culinary for InterContinental Residences Dubai Business Bay and Kimpton Dubai.
Originally from France, Vincent Gadaud began studying culinary arts at an early age and started his apprenticeship in a two-Michelin-starred restaurant while attending hotel school. He subsequently gained professional experience in France, as well as in Canada and the United Kingdom.
In 2008, he moved to Japan and served as Executive Chef for the opening of the first Ladurée in Japan, the renowned French pastry house. Since then, he has continued to distinguish himself by holding Executive Chef positions at several prestigious restaurants and hotels.
In 2017, he joined IHG Hotels & Resorts, serving as Executive Chef at ANA Crowne Plaza Fukuoka and later as the opening Executive Chef at Hotel Indigo Inuyama Yurakucho.
From 2023 to 2026, he served as Executive Chef and F&B Manager at ANA InterContinental Manza Beach Resort, overseeing all restaurants, cafés, and bars within the resort while delivering distinctive culinary experiences through his creative and refined approach to food presentation.
Since 2026, he has been serving as Cluster Director of Culinary for InterContinental Residences Dubai Business Bay and Kimpton Dubai.