Biography
Chef Gary is a highly skilled and experienced chef, with a passion for creating delicious dishes that delight his clients. With over 15 years of experience in the culinary industry, Chef Gary has honed his skills in the hot kitchen of hotels and clubhouses.
Chef Gary began his career as a pastry chef, where he developed a keen eye for detail and a love for creating beautiful desserts. After numerous years in the pastry kitchen, he took the opportunity to work in the Italian restaurant and steakhouse at a hotel. There, he was trained in the hot kitchen for more than nine years, working with chefs from different countries and responsible for VIP events and menu design.
Throughout his career, Chef Gary has maintained a high standard of quality and stability in his cooking, thanks to his rich experience with hotel kitchen standards. He has worked in various positions, from Cook to Chef De Partie, Junior Sous Chef, and Sous Chef at the Harbour Grand Kowloon. In 2020, Chef Gary decided to branch out and become a Private Chef at MobiChef, providing his Gourmets with personalized, high-quality meals.
Chef Gary's expertise and experience make him a valuable addition to the MobiChef platform. He is excited to bring his food to more families and share his passion for cooking with others.
Experience Highlights
Private Chef (2020 - Present)
Sous Chef, Harbour Grand Kowloon (2022 - Present)
Junior Sous Chef, Harbour Grand Kowloon (2017 - 2022)
Chef De Partie, Harbour Grand Kowloon (2015 - 2016)
Cook, Harbour Grand Kowloon (2011 - 2015)
Pastry Cook, The Kowloon Club (2007 - 2010)
Cuisines
Western, Multinational
Spoken Language(s)
Cantonese, Mandarin
Chef's Note
In case there is any inconsistency between the translation of the English and Chinese dishes in the menu, the Chinese shall prevail
I will arrive 2 hours prior to the dining time
I can prepare vegetarian portion for some of your guests
For location that is not easily accessible by van/car, please contact Concierge for enquiry before placing an order
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