This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages) This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (April 2018) (Learn how and when to remove this message) This biography of a living person needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately from the article and its talk page, especially if potentially libelous.Find sources: "David Goodridge" – news · newspapers · books · scholar · JSTOR (September 2010) (Learn how and when to remove this message) (Learn how and when to remove this message)

David Goodridge, is the Chef de Cuisine of the venerable Gaddi's restaurant at the Peninsula Hong Kong hotel.

He joined Le Manoir aux Quat' Saisons, a two-Michelin-starred restaurant in Oxfordshire, England, owned by one of the world's finest chefs Raymond Blanc, as a commis pâtissier at the age of 18. He was promoted to the position of Senior Sous Chef after five-year time and became the Senior Sous Chef at the age of just 25. Goodridge also spent time in the kitchen at Le Maison Troisgros, Restaurant Pierre Gagnaire and La Côte D'Or, all three-star Michelin restaurants.

In 1999, Goodridge was honoured with the 1999 Acorn High Achievers Award by Caterer and Hotel Magazine, the award acknowledging young achievers aged under 30. He also won three gold medals and two silvers in Salon Culinaire national competitions.

After spending eight years in Le Manoir, Goodridge worked in Tokyo and Tokushima, under respected chef Koyama Hirohisa at his eponymous restaurants. In 2004, he received an offer to helm the Gaddi's team and had become head chef at Gaddi's restaurant in 2005.

References