Gary Lee - Executive Chef

Gary Lee has been Head Chef at The Ivy restaurant since 2007, promoted to Executive Chef in 2011. His tenure at The Ivy has also seen the introduction of private members’ club, The Club at The Ivy in September 2008 and he continues to oversee private dining in the private dining room at The Ivy.
Before coming to The Ivy, he worked with the Head Chef of The Orpheus & Tower Bridge Club, Andre Forzani; Forzani, who had supposedly worked with Escoffier. Forzani taught Gary much about flavour combination, discipline and execution. He joined the Caprice group as Junior Sous Chef at Le Caprice under Mark Hix. Rising to Sous Chef in just under a year, he then moved to The Ivy as Sous Chef. In April 2002, he joined the group’s south east Asian restaurant, Bam-Bou as Head Chef. Gary’s knowledge and love for Thai, Vietnamese and Chinese food and culinary heritage grew exponentially here, and this influence is still very important to him in his choice of oriental dishes on The Ivy’s menu. His enthusiasm for the major refurbishment in 2015 has been infectious. His new menu shows great seasonal choices, a larger pan-Asian section, more salads and vegetables and a new “sea & shells” section.
All Gary’s different experiences have taught him many things – a natural and bold approach to food, knowledge of ingredients and seasonality, efficiency and attention to detail. But, the thing he is most passionate about is bringing on young chefs and apprentices – helping them succeed and move to the next level.

  • Gary Simon Frederick