Gary Robinson brings over 20 years of global culinary experience in Michelin starred restaurants, the Royal Court of Great Britain and the Commonwealth, the Diplomatic Corp, luxury five-star hotels and resorts, private members’ clubs, and bespoke events from Scotland to the United Arab Emirates via the US and Hong Kong.
A career that began in his native Scotland, Gary worked the classic British country house hotel route, moving through the ranks at destinations such as Arisaig House, Chewton Glen Hotel, Gidleigh Park and Inverlochy Castle. He then ventured into France for a stint at two Michelin starred Moulin de Mougins and Italy with three starred Enoteca Pinchiorri.
This traditional career direction was put on hold for seven years as Gary then took up the unique post of Head Chef to HRH The Prince of Wales. In this enviable position, he personally looked after all the dining affairs for His Royal Highness, preparing meals for members of the British royal family, heads of state, foreign dignitaries, Hollywood stars and more – a collective of the world’s most recognisable names. Through his extensive travels while serving His Royal Highness, Gary gained invaluable first-hand experience through discovery and culinary exchange with many other accomplished chefs around the world, including Roger Vergé, Annie Feolde and Jacques Chibois.
Gary’s next roles took him first to Dubai, then onto Hong Kong to achieve his first Executive Chef position with the Shangri-La Group. There, he was responsible for managing teams in excess of 150 chefs, providing top quality food across multiple food and beverage outlets in addition to managing complex food safety management systems, all while being the face of all things culinary for the Group. The post of Executive Chef at The British Embassy in Washington DC followed; yet another position of glamour and prestige, catering to the players of arguably the most powerful political scene on earth.
More recently, Gary departed from the comfort of the kitchen to become Culinary Director for rhubarb food design in London. This role gave him the opportunity to influence elements of his experience from both front and back of house, an asset that has proven particularly powerful as the Restaurant division of Condé Nast International continues to grow in strength.
The vision of Condé Nast International Restaurants lies in extending iconic magazine brands to restaurant, bar and café concepts around the world. To date, the portfolio of restaurants in the Condé Nast International stable include VOGUE Café and TATLER Club in Moscow, VOGUE Lounge in Bangkok, VOGUE Café in Kiev, and a further VOGUE Café and GQ Bar in Dubai.
Gary is a strong advocate for classical and honest cooking techniques, where the ingredients are cooked in ways that help retain their natural goodness. He is dedicated to reinventing the classics, authentic reproductions and real cooking. Throughout his career, he has been honoured with multiple culinary accolades, including a few ‘Young Chef of the Year’ titles, Executive Chef of the Year while in Abu Dhabi, and also played an important role in the many awards received by his restaurant in Dubai where he was Chef Patron.