I'm betting it would still stick because of the high affinity of organosulfur compounds for gold surfaces (https://www.nature.com/articles/nchem.1352 and references therein). As long as the amino acid cysteine or things that contain it are present (and they are pretty much ubiquitous) I think the food would likely stick to the surface in some capacity.

Fun fact - this Au-S affinity underpins the many of the uses of the analytical technique Surface Plasmon Resonance, which is a fantastic binding assay they can tell you many things about protein interactions with other molecules. https://en.wikipedia.org/wiki/Surface_plasmon_resonance