“Never stop learning, as education is key to achieving your goals.”
After graduating from culinary school, Chef Gary embarked upon his career journey at Vancouver's PanPacific Hotel, driven by a passion for pastry. Inspired by a desire to experience living aboard, he worked in London's Bulgari Hotel and Renaissance St Pancras Hotel to refine his skills and broaden his techniques.
Later, when Hong Kong became his new home, Chef Gary further mastered his craft at Épure in Tsim Sha Shui andl later at Mercato by Jean-Georges (HK & Guangzhou) as Head Chef where he gained insights into the workings of a large-scale culinary operation.Chef Gary was an integral member as head chef of the pastry teams at two Michelin awarded restaurants in Hong Kong; at Rech by Alain Ducasse and Petrus at theIsland Shangri-La Hotel.
In 2020, Chef Gary's creativity flourished at K11 Artus, an upscale Hong Kong hotel, where he curated memorable pastry experiences for guests.
Chef Gary's culinarycharisma lies in his fondness for ingredients such as cherries, citrus, rum, and audacious experiments with cigar and caviar - always pushing the culinary envelope. Balancing tradition and innovation, his desserts are light, delicate, and visually striking, offering a fusion of classic and contemporary.
Beyond the kitchen, he's an ace on the tennis court, a connoisseur of Italy's culture, and a football enthusiast. Cherishing family moments in cozy bookstores, Chef Gary's professional journey driven by learning, family, and the art of pastry, leaves a lasting, sweet impression.