Gary Lee - Executive Chef

Gary Lee (45) has been Senior Head Chef at The Ivy Restaurant for three years. 

His Caprice Holdings’ career includes positions as Sous Chef at Le Caprice and Head Chef at Bam-Bou before taking up his role as Head Chef at The Ivy where he also oversees the Private Dining Room.  His tenure here has also seen the opening of The Club at the Ivy in September 2008. 

His career started at The Dorchester under legendary Anton Mosimann, and having worked under several different chefs before becoming a head chef himself, Gary has garnered a great deal of knowledge, experience and insight into different cultures and cuisines.  He loves Asian cuisine for its honesty, history and methodology, and modern British for its evolution and creativity.  This experience and understanding fit neatly with one of Gary’s life philosophies: “there is no substitute for knowledge”.  He ensures that everyone who works under him gets constant tutelage, encouragement and training. 

Gary’s big passion outside work, apart from his three daughters, is boxing.  He trains up to four times a week and is a great fan of the discipline, concentration and tactical control that the sport requires; he certainly puts these qualities to good use in the kitchen.

Gary was featured on the Power List 2011, having been selected as one of the 100 most influential black people in the country.  His own background gives him a great insight into the plight of disadvantaged young people, and he has made it his business to go into schools and colleges to inspire and listen to students keen to get into catering; this has also manifested itself in his dedication to the Rotary Young Chef of the Year, where he sits on the judging panel.  All of these additional activities have given Gary a very rounded vision on where he wants himself and his team to be; he has a legacy to build on and nurture – that, in his primary role as Senior Head Chef of legendary theatre restaurant, The Ivy, he must answer to customers’ needs, without compromising on creativity and originality.  

(Photo: Phil Haynes)