Swiss Born Peter Hatt has been chef at Gaddi’s acclaimed restaurant at the Peninsula Hotel in Hong Kong for five years. Prior to that, his cooking skills took Peter all over Europe and more recently Asia. Peter has studied cooking extensively since completing his apprenticeship and his courses include diplomas in wine trading and sugar modelling, hotel management, ice cream and flambees. Peter initially joined the Peninsula Group in 1982 where he was posted to hotels all over Asia. After some travel of his own and a stint back in his hometown of Henggart at the Hotel Bahnhof. Peter rejoined Peninsula Hotels in 1984 as Executive Chef at the Hong Kong Club before he undertook a 11 month tenure at the Jianguo Hotel in Beijing.

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MARBRE OF PIGEON

BREAST AND GOOSE LIVER

WITH PISTACHIO NUTS

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ANGUS BEEF TENDERLOIN

WITH BLACK AND WHITE

TRUFFLES IN AN

ARMAGNAC SAUCE

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ALMOND MILK SAVARIN

WITH WILD HONEY

ICE CREAM
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