Robert Gadsby is the new corporate chef of Ridgewells, a catering and event-design firm in Bethesda, Md.
The United Kingdom native studied culinary arts at Westminster College in London, followed by a one-year externship in Milan with chef Gualtiero Marchesi. He then worked in France under chefs Alain Chapel, Alain Ducasse and Joël Robuchon.
After spending time in Japan, Singapore and Thailand, Gadsby moved to the United States and got a bachelor’s degree in hotel and institution management and then a master’s in studio arts, both at New York University.
He worked at Mondrian under Tom Colicchio, Rakel under Thomas Keller and the Quilted Giraffe under Barry Wine before moving to Los Angeles, where he was executive chef of the Biltmore Hotel from 1995 to 2002. He then consulted for Omni Hotels in Houston, Los Angeles and Chicago.
He spent two years as a consultant to Soma Sushi Restaurant & Bar in Houston before opening his own restaurant in that city — Bedford by Robert Gadsby.
Most recently, he was chef de cuisine at Robert Wiedmaier’s Mussel Bar, also in Bethesda.
Contact Bret Thorn at [email protected].
