The Wine Conference, Houston’s Wine Event

Robert Gadsby

At Bedford restaurant, Executive Chef Robert Gadsby enjoys the perfect stage on which to showcase his Progressive American cuisine in a fun, upscale environment.  Building upon his European culinary background, he infuses his dishes with evocative tastes from around the world and the best American flavors and ingredients in a singularly unique presentation — a signature style that began more than three decades ago.

Leaving his hometown of Bedford, England, Gadsby first trained for his career more than
30 years ago at Westminster College in London.  He then moved to Italy to study with the renowned Gualtiero Marchesi, and later he traveled to France and apprenticed with the legendary Alain Chapel, Joel Robuchon and Alain Ducasse.  With a solid foundation in classical French and regional Italian cuisine, Gadsby furthered his culinary education in Japan, Singapore and Thailand.

Gadsby moved to the United States in 1985 and graduated summa cum laude from New York University with a degree in Business Administration and Restaurant Management.  He also worked under Barry Wine at the Quilted Giraffe, Tom Colicchio at Mondrian, and Thomas Keller at Rakel.  After moving to Los Angeles, he continued to work with Thomas Keller as Sous Chef at Checkers Hotel, followed by Executive Chef positions at Xiomara and Luna Park.

He opened the eponymous GADSBYS in 1995, which became a true expression of his culinary and business prowess.  From the plates on the table to the GADSBYS logo, everything was handpicked or designed by the Gadsby family.  Larry Lipson of L.A. Daily News called GADSBYS “one of the most aesthetically expressive small dining rooms ever encountered in Los Angeles.”

With the launch of Noé Restaurant & Bar at the Omni Los Angeles Hotel in 2003, Gadsby redefined the notion of hotel dining winning accolades from top critics worldwide.  Gadsby and Omni Hotels expanded the concept to Houston in 2004 where he quickly won the hearts, minds and stomachs of Houston’s culinary community.  In its first year, the restaurant was awarded “Best New Restaurant” by the Houston Press and My Table magazine; “Best of the Best” by Robb Report and the Houston Chronicle; and Robert Gadsby received “Chef of the Year” honors from My Table.

Gadsby split with Omni in 2007 to work on his own venture – Bedford.  As Executive Chef and Owner, Gadsby continues to blend traditional world cuisines with modern eclectic flavors to create dazzling menus.  By using only the finest and freshest meat, fish, poultry and produce, his menus constantly evolve to take advantage of the best possible ingredients.  His attention to detail emanates throughout the entire restaurant and has raised the dining standard throughout Houston.

Popularity: 7% [?]