One of the most well-regarded members of the Essential Cuisine brigade, Gary’s career as a chef has seen him travel the world, beginning in his native Bournemouth, before taking to the high seas to work aboard a luxury charter yacht, then via the Swiss alps cooking at one of St Moritz’s most iconic hotels. There’s no place like home for this native south westerner, however. Passionate about learning and development, in 2007 he returned to Bournemouth & Poole College – to the kitchens where he had once trained – qualifying as a lecturer in the Catering Apprenticeship team and working to inspire the next generation of chefs.
Following this, he joined the Essential Cuisine team as a Business Development Executive. Having experienced the company’s products first hand both in his role at the college and in jobs throughout the industry, it was a tailor-made appointment and his impact was instantly recognised. In 2016, he took on the role of Business Development Manager, his expertise and enthusiasm making him universally respected throughout the network of kitchens across the South-West.
Favourite chef dead or alive?
The kitchen’s on fire, what’s the first thing you take?
Kettle – I’d need a nice cup of tea!
Favourite EC product – why?
Crème anglaise. I have a sweet tooth and I love the sheer versatility you can get out of one product.
If I wasn’t a chef, I would be…
A firefighter. Following in my family’s footsteps.
What’s the cheffiest thing you own?
Over 100 chef jackets.
Bucket list foodie experience?
I would really love to go back to Suvretta House, where I worked in San Moritz, Switzerland, but this time as a guest. It’s such a fantastic place to be in the winter.