| Gary Johnson, Hilton Sydney |
Gary Johnson has been the Executive Chef at Hilton Sydney since May 2008, and currently leads a team of 50 chefs covering six kitchens, catering to several outlets which feed 35 to 40 thousand covers a month.
With a career spanning over 30 years and 3 continents Gary has recently held key culinary positions at Hilton Cairns, Ciragan Palace Hotel Kempinski, Four Seasons Park Lane ad Kuda Kuraa Island Maldives.
Gary has a strong focus on regional produce, seasonality, healthy cooking and simple excellence in the kitchen. He believes local high-quality produce is best served fresh, yet skilfully prepared, to enhance its natural flavour and promotes the best that Sydney and Australia has to offer.
With a career spanning over 30 years and 3 continents Gary has recently held key culinary positions at Hilton Cairns, Ciragan Palace Hotel Kempinski, Four Seasons Park Lane ad Kuda Kuraa Island Maldives.
Gary has a strong focus on regional produce, seasonality, healthy cooking and simple excellence in the kitchen. He believes local high-quality produce is best served fresh, yet skilfully prepared, to enhance its natural flavour and promotes the best that Sydney and Australia has to offer.
