Gary has been Head Chef at The Ivy restaurant since 2007, and was promoted to Executive Chef in 2011. His tenure at The Ivy has also seen the introduction of the private members’ club, The Club at The Ivy, in September 2008.
Before coming to The Ivy, he worked with the Head Chef of The Orpheus & Tower Bridge Club, Andre Forzani, who was said to have 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 in that role. In April 2002, he joined the group’s South-east Asian restaurant Bam-Bou as Head Chef. Gary’s knowledge and love of Thai, Vietnamese and Chinese food and culinary heritage grew exponentially here, and can still be seen in his choice of oriental dishes on The Ivy’s menu. His enthusiasm for the major refurbishment in 2015 has been equally infectious, reflected in a new menu with great seasonal choices, a larger pan-Asian section, more salads and vegetables and a new “sea & shells” section.
Gary’s different experiences have taught him many things: a bold, natural approach to food, knowledge of ingredients and seasonality, efficiency and attention to detail. What he’s most passionate about, however, is bringing on young chefs and apprentices, helping them succeed and move to the next level as he has.