Chef Gary Tay
Chef Gary was raised in Melbourne, Australia with a Malaysian background. His passion for food started at a young age but it was after his degree in IT that he pursued a culinary career with graduating from William Angliss Institute with his culinary certifications. Gary started his culinary career by cooking classic dining pan European cuisine at MOO, a hatted restaurant in the heart of CBD – working amongst some of Melbourne’s leading head chefs like James Wilkinson and Michael Nunn.
He then moved on a few years later to work with John McLeay at a new startup Red Spice Road taking over his classical European experience to cook modern fine dining Thai/Vietnamese cuisine. Gary has since traveled into most parts of Asia, expanding his repertoire of Asian cuisines but not forgetting his European training to create beautiful food. His loves to create an old fashioned Aussie cookout but he wouldn’t mind a curry or two!