About Me

Vincent Gadaud’s culinary journey began in his hometown of Tulle, Corrèze, France, where his passion for the culinary arts ignited during his formative years. Graduating from Lycée des métiers de l’hôtellerie et du tourisme d’Occitanie (Toulouse, France) in 2003, he earned the prestigious French national qualification, BTS Hôtelier, setting the stage for a remarkable career.

In 2006, Vincent Gadaud embarked on his international culinary adventures, starting as a Chef at the renowned Ladurée restaurant in Paris. His talent and dedication led him to the position of Executive Chef at Le Champs Elysées Plaza in 2007, showcasing his culinary prowess in the heart of the French capital.

The year 2008 marked a significant chapter in Vincent Gadaud’s career as he ventured to Japan. Serving as the Executive Chef during the grand opening of Ladurée’s first establishment in Japan, located in Ginza and Nihonbashi Mitsukoshi, he left an indelible mark on the Japanese culinary scene.

Vincent Gadaud continued to broaden his horizons globally, taking on roles such as Chef at Ladurée restaurant in the United Kingdom in 2010 and Executive Chef at Café Coco in Kuwait in 2014. His international experiences enriched his culinary perspective and refined his skills.

Returning to Japan in 2017, Vincent Gadaud assumed the position of Executive Chef at ANA Crowne Plaza Fukuoka, where he orchestrated culinary excellence. The year 2021 brought another significant milestone as he took on the role of Executive Chef at Hotel Indigo Inuyama Yuraku-en, contributing his expertise to the hotel’s grand opening.

Currently positioned as the Executive Chef and F&B Manager at ANA InterContinental Manza Beach Resort, Vincent Gadaud oversees the entirety of the resort’s dining establishments, including restaurants, cafes, and bars. His innovative and creative food presentations promise an unparalleled culinary experience for guests.

"Tournedos de Lotte au Yuzu, Miso et Sauce Champagne" by Chef Vincent Gadaud

Vincent Gadaud’s professional journey is a testament to his dedication, skill, and passion for the culinary arts. From the kitchens of Michelin-starred restaurants in France to leading culinary teams in Japan, Kuwait, and the United Kingdom, his diverse experiences have shaped him into a seasoned and globally-respected culinary professional.

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Auguste Escoffier

« Good food is the foundation of genuine happiness. »

Bernard Loiseau

« We are selling dreams. We are merchants of happiness. »

Paul Bocuse

« Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra. »

Alain Ducasse

« Techniques are not the most difficult to teach. The attitudes chefs take are much more important »

Joel Robuchon

« A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food. »

Fernand Point

« In all professions without doubt, but certainly in cooking one is a student all his life. »