Gary May is a Cordon Bleu trained head chef with over 10 years of experience in high-volume, fine dining establishments and events catering. Currently serving as Head Chef at Searcys, they previously held roles such as Head Chef at rhubarb food and Founder and Executive Head Chef at Wild Honey Food. Gary has a proven track record in maintaining solid gross profits, improving staff retention, and adhering to health and safety regulations. Passionate about fresh and quality food, they remain fascinated by developments in the food and beverage industry and are focused on current market trends.
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