English-born Chef Cooks up Progressive American Cuisine on Both Coasts

With Noé Restaurant & Bar at the Omni Houston Hotel, Executive Chef Robert Gadsby enjoys the perfect stage on which to showcase his “Progressive American” cuisine.

Leaving his hometown of Bedford, England, Gadsby first trained for his career more than 30 years ago at Westminister Culinary Academy 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.

With the launch of Noé Restaurant & Bar at the Omni Los Angeles Hotel in 2003, Gadsby redefined the notion of hotel dining. 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 in downtown and throughout Los Angeles. Critical accolades include “Best of the Year” Issue – Bon Appétit, Top Ten New Restaurants – Los Angeles Magazine, “** ½” – Los Angeles Times, “***” – Los Angeles Daily News.

After the enormous success of the original Noé, Gadsby and Omni Hotels expanded the concept to Houston in 2004. 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 and Omni Hotels opened 676 Restaurant & Bar in the Omni Chicago Hotel in October 2005.