Vincent Gadan is a highly esteemed pastry chef with a career spanning over 25 years, rooted in his early training in Burgundy, France under the guidance of Pastry Chef Monsieur Perrat.
His journey brought him to Australia in 1993, where he quickly made a mark as Head Pastry Chef at prestigious venues such as the 'Ritz-Carlton' in Double Bay, followed by roles at 'Bayswater Brasserie,' 'Level 41,' and 'Bistro Moncur.' His consultancy at 'Restaurant VII' led to it being recognized as the SMH Restaurant of the Year in 2001 and 2002.
After a brief stint in London at the 'Goring Hotel,' Vincent returned to Australia to become the Head Pastry Chef at 'Guillaume' at Bennelong, Opera House, a position he held for three years. His passion for teaching and sharing the art of French pastry led him to join Patisse as Executive Chef and Trainer, where he continues to inspire and educate.
Vincent has appeared on numerous television cooking shows including 'Healthy, Wealthy and Wise,' 'Fresh,' 'Mornings with Kerry Anne,' and more recently on SBS Food Safari and MasterChef Australia. He remains dedicated to exploring new opportunities to showcase his love and expertise in pastry and desserts, ensuring his legacy in the culinary world endures through education and innovation.
