Originally from a small town in Cambridgeshire, Gary left school at 16 and made a chance decision to study NVQs in cookery at Peterborough College. A choice which kickstarted a successful career spanning 20 years which has seen him Stage at some of the UK’s most established restaurants; The Kitchin, L’Enclume, Restaurant San Bains and Hibiscus, to name a few.
Gary spent three years at Tuddenham Mill under Paul Foster and attributes that time as igniting a real fire, which pushed him to continually finesse his skills and encouraged an infatuation with classical cooking that has stayed with him to this day. In 2011 he joined Restaurant Martin Wishart at Cameron House in Loch Lomond, where he played an important role in the restaurant attaining its first Michelin star the same year. Gary was at Cameron House for five and a half years, before taking up the position of head chef at Glasgow’s iconic One Devonshire Gardens.
This popular hotel in the heart of Glasgow’s West End has seen many world class chefs at the helm of its kitchen. The late Andrew Fairlie won his first Michelin star there, and Gordon Ramsay ran One Star restaurant Amaryllis. Paul Tamburrini was also once executive chef at One Devonshire Gardens.
Gary is extremely passionate about sourcing local produce, and although still an enthusiast of classical cooking with a modern twist, his style focuses very much on using the best, locally sourced (and foraged) ingredients to inform the crux of his dishes.
Gary has a weekly column in The Herald Scotland and has also reached the top 10 at the National Chef of the Year awards in both 2021 and 2022.