Michelin-starred chef Yannick Alléno announces debut London restaurant
“This is an exciting move for me, joining and leading the team at such a pivotal moment in our industry."
Award-winning Jesse Dunford Wood announces new restaurant Harvest
Anna Haugh announces Conrad Dublin & Anna Haugh pop up
Claridge's Announces new culinary team headed by Dmitri Magi
Tony Parkin announces new venture as head chef of Noble Inns’ Brickmakers Arms in Surrey
The Pony and Trap announces crowd funder to reopen as Poney Chew Valley
Gary Lee, Executive Chef, The Ivy
Covent Garden’s Sycamore Vino Cucina has announced Chef Gary Lee as the newly appointed Executive Chef of their restaurant located in the luxury Middle Eight hotel.
Gary began his career as Sous Chef at Caprice Restaurant, working alongside the acclaimed Mark Hix who taught him the foundational skills that moulded him into the chef he is today.
He spent the next five years honing his skills for Asian and Vietnamese cuisine, working at several Asian establishments including Nobu and Nahm at the Halkin before talking up the position of Head Chef at Bambou Restaurant which became recognised as a respected Asian restaurant under his leadership.
Commenting on his appointment, Gary said: “This is an exciting move for me, joining and leading the team at such a pivotal moment in our industry. I am all about championing quality sustainable seasonal produce whilst considering the needs of my guests, with our first menu of 2023 inspired by my commitment to wellness and the incredible ingredients found in the great British larder, designed to deliver maximum flavour and hopefully nothing but true satisfaction and happiness for guests.”
Across a 30 year career, Gary has gained a wealth of experience within some of the capital’s finest establishments, including his most recent position as Executive Chef at The Ivy Restaurant where he oversaw the kitchen and private dining rooms as well as launching private member’s club, The Club at The Ivy.
Highlights from his time there included cooking for HRH Queen Elizabeth II and co-authoring The Ivy Now cookbook alongside Director, Fernando Peire.
Gary remains committed to delivering next level dining experiences at his new Covent Garden home whilst constantly innovating and experimenting, always looking for ways to improve and remain on top of his game.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
“This is an exciting move for me, joining and leading the team at such a pivotal moment in our industry."
Michelin-starred chef Yannick Alléno announces debut London restaurant
Award-winning Jesse Dunford Wood announces new restaurant Harvest
Anna Haugh announces Conrad Dublin & Anna Haugh pop up
Claridge's Announces new culinary team headed by Dmitri Magi
Tony Parkin announces new venture as head chef of Noble Inns’ Brickmakers Arms in Surrey
The Pony and Trap announces crowd funder to reopen as Poney Chew Valley
Gary Lee, Executive Chef, The Ivy
