Gary certainly knows how to create menus that throw out much more than a little razzle dazzle! He started his career as a chef 29 years ago, when he started his apprenticeship at the exclusive Holiday Inn Menzies, Sydney. Since then, he has worked for some of the most exclusive restaurants in the world, including “M on the Bund” in Shanghai and “Capital M” in Beijing led by Australian restauranteur, Michelle Garnaut.
It is obvious that Michelle Garnaut had a significant impact on Gary’s career. “Michelle taught me that everything you do is about the customer, from the food you prepare, to the drink that accompanies a meal, to the plate it is served on”, said Gary. “You need to consider if the food you are preparing will entice everyone. Whether it be creamy, spicy or crunchy, it must have a wow factor.”
Gary thrives on creating menus based on customer preferences, using the freshest available seasonal ingredients that can be prepared and served in sufficient time. Although Gary does not have a favourite dish to prepare, the art of Charcuterie is his love – making terrines, cured meats and sausages. “Coming up with the idea, creating recipes, and waiting for the right stage in the curing process to eat the meats.”
Gary grew up in the Sutherland Shire and having worked and lived in China, Brazil, US and England, he still rates Australia as his favourite place. His most cherished moments are spent fishing with his kids.
