Gary Clarke's Location
Singapore
Gary Clarke's Work
- Director of Food and Beverage @ The Hermitage
- Dual Role Regional General Manager and Regional Executive Chef of Culinary Operations and Se @ Jamies Italian South East Asia Region & Hard Rock Cafes South East Asia Region
- Head of Training and Development for Senior Chefs @ Jamie Oliver Restaurant Group
- Head Chef @ Jamie Oliver Restaurant Group
- Chef Director @ Feast Catering & Events & Executive Chef Consultancy Services
- Executive Head Chef Bezu @ Sofitel
- Executive Head Chef @ Hotel d'Urville
- Executive Head Chef @ City Inn
- Head Chef @ Conran Restaurants
Gary Clarke's Skills
- Food and Beverage
- Catering
- Cooking
- Wine
- Menu Development
- Fine Dining
- Culinary Skills
- Restaurant Management
- Management
- Hazard Analysis and Critical Control Points
Gary Clarke's Summary
Gary Clarke, based in Singapore, is currently a Director of Food and Beverage at The Hermitage Hotel, Aoraki Mt Cook Alpine Village LTD, bringing experience from previous roles at Jamies Italian South East Asia Region & Hard Rock Cafes South East Asia Region, Jamie Oliver Restaurant Group and Feast Catering & Events & Executive Chef Consultancy Services. With a robust skill set that includes Food and Beverage, Catering, Cooking, Wine, Menu Development and more, Gary Clarke contributes valuable insights to the industry.
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