Summary
Overview
Work History
Education
Skills
Qualificationsandtraining
Stages
References
Hobbies and Interests
Timeline
Generic
Gary Doherty

Gary Doherty

London

Summary

A passionate and visionary Head Chef Director with exceptional culinary, client service and organizational skills, underpinned by over 40 years' experience within the luxury hospitality sector and as a lucrative business owner. Successfully planned and executed several large scale events for high-profile clients. An adept facility for making commercial decisions, intuitively and efficiently, in line with short, mid and long-term objectives. A naturally confident and professional demeanor with the proven ability to produce a wide range of show stopping cuisines for clients and their guests.

Overview

27
27
years of professional experience

Work History

Owner/Operator - Head Chef

Pistachios in the Park
07.2021 - Current
  • Accountable for overseeing the daily activities, staffing and scheduling of a high fooball 50-seater cafe with an annual turnover of £225,000 (increasing from £78,000) and a team of 5 staff members
  • Showcasing delicious homemade cooked food including brunch dishes, salads, focaccia sandwiches, pasta, freshly made sourdough pizzas and fresh fruit and vegetable juices, as well as patisserie, baked goods and barista style beverages
  • Create a genuine rapport with customers, whilst maximising the opportunity to increase spend per head through excellent knowledge of the food and beverage options, and special promotions and offers.

Head Chef

Private household
11.2023 - 12.2023
  • Employed as private chef for UHNW Russian clients in their villa for a game fishing vacation
  • Worked alongside Tristan Tocino, Executive sushi head chef of Matsuhisha, Sardinia
  • Preparing breakfast, lunch and dinner for 8 to 12 guests, 6 to 8 course dining in the evenings involving mainly French, Russian and Japanese cuisines.

Head Chef

M/Y Adytum
07.2023 - 09.2023
  • Returned to M/Y Adytum as sole chef preparing breakfast, lunch and dinner for a maximum of 8 guests and 6 crew
  • I was asked to return in 2020 but due to COVID I was unable to join
  • The vessel was transported to New Zealand and remained there during the lockdown
  • The vessel returned to the Mediterranean in 2023 where I was asked to return as head chef by the owner
  • The owner and his guests enjoyed a wide variety of cuisines including Japanese, French and Spanish
  • The vessel traversed through the South of France, Croatia, Italy and Greece.

Freelance Head Chef

11.2019 - 06.2021
  • As a freelance worker I have provided Chef duties for corporate and private clients in a variety of settings including winter cooking for shooting weekends on a private estate in Cornwall, as well as catering for said client at their villa in St Tropez
  • Prepare and cook a variety of dishes, appetizers and canapés in accordance with food hygiene standards whilst maintaining a clean environment to HACCP regulations
  • Control and analyse all stock movements through accurate ordering, supply overview, waste control, regular stock takes and conduct food audits to significantly reduce waste
  • Cooked for a Channel 4 television crew and actors, 35 crew members three times a day, adept at creating multiple dishes whilst catering for different dietary requirements, allergies, intolerances and/or religious requirements
  • Closely monitored the progress of each dining experience to ensure timely completion of meal schedules and punctual delivery of service
  • Planned and co-ordinated the menu for large scale events including banquets, weddings, corporate events, meeting rooms and the breakfast buffet.

Head Chef

M/Y Adytum
08.2019 - 11.2019
  • Joined M.Y Adytum, a 34-meter vessel at the end of their summer season around the Mediterranean; produced traditional, vegan and gluten free meals for 7 crew members and 9 guests
  • Worked in a variety of fast-paced roles with constant shifting priorities requiring an agile skillset, making me adaptable and fluid in all situations
  • Ensured all food was prepared and cooked in accordance with company HSSE, Food Safety and compliance policies and procedures, whilst maintaining a clean environment
  • Good provisioning and stock control
  • Procured good contacts and networking throughout the Mediterranean to streamline provisioning and deliveries.

Owner

Tota Restaurant
10.2012 - 08.2019
  • As owner of the 50-seater bistro establishment in SW London, I oversaw the full project lifestyle from ideation to opening, menu concepts, staffing and sales
  • Collaborated with the Operational Manager and key stakeholders to discuss budgeting and forecasting, sales targets and seasonal promotions
  • Ensured all 15 team members operated in line with the regulatory framework, company standards, policies and procedures via formal and informal observations and management checks
  • Used regular performance reports in relation to KPI and P&L data to analyse trends, monitor the restaurant's strengths and improve progress
  • Voted 'Top 50 brunches in London' by London Evening Standard and ranked 333 out of over 19,000 restaurants in London by Trip Advisor.

Head Chef

M/Y Gardenia
02.2007 - 09.2013
  • Responsible for full galley management on board a luxury 33m yacht with capacity for Sir Cameron Mackintosh and his 8 guests and 7 crew during the summer seasons; provided breakfast, lunch and dinner for all on board
  • Hosted BBQ evenings on remote islands
  • M/Y Gardenia was utilized for dual purpose, private and charter use.

Personal Chef

Prince Khalid Bin Abdallah of Saudi Arabia
09.2005 - 02.2007
  • Served as HRH Prince Khalid's personal Chef in his private Parisian, London and country homes
  • Accrued significant experiences in the logistical planning, team management, training and troubleshooting of arising issues associated with the successful management of high-profile banquets.

Head Chef

M/Y Fair Lady
04.2003 - 10.2005
  • Sole Chef to Sir Timothy and Lady Sainsbury onboard a 38m classic motor yacht, prepared and cooked meals for up to 9 guests and 7 crew members
  • Worked in close collaboration with the client to ascertain their requirements and wishes and ensured that they were fulfilled
  • M/Y Fair Lady was utilized for dual purpose, private and charter use.

Head Chef and Director

Table Talk
10.1997 - 11.2002
  • Undertook and fulfilled a wide array of responsibilities to ensure the efficient and appropriate management of multiple catering events in and around London, for high-profile clients including The National Portrait Gallery, Lord Linley and Chanel
  • Supervised a team of up to 20 Chefs in line with corporate event strategies to ensure the successful execution of all planned events
  • Completed events on time and within budget.

Education

City & Guilds 706 & 706/1 - Catering & Hospitality

Highbury Campus
Portsmouth
09.1984

Skills

  • Client Service Excellence
  • Collaborative Team Member
  • Target Driven
  • Inventory Control
  • Attention to Detail
  • Solution Optimization
  • Menu Concepts
  • Organized & Methodical
  • Managing Galley Teams
  • Client Confidentiality
  • Non-Smoker/ No Tattoos
  • Resource & Logical Planner
  • Microsoft 365 - Word, Excel, Access, PowerPoint & Outlook Adept at learning new software packages

Qualificationsandtraining

  • ENG 1 Medical, 11/27/24
  • Food Hygiene Level 2, 2022
  • Ships Cook Certificate, 08/16/24
  • City and Guilds Diploma in Professional Cookery, Highbury College, Portsmouth, City & Guilds 706/1 & 706/2
  • B1/B2 visa, 02/24/35
  • STCW, 07/30/29

Stages

06/05/23, 06/19/23, Matsuhisa, Cala di Volpe Hotel, Sardinia, Completed a stage at Japanese restaurant Matsuhisa, Cala di Volpe. Learning some tips on sushi, sashimi, dressings, marinades as well as the art of Japanese grilling methods and presentation.

References

  • Sir Cameron Mackintosh, Owner, 020 7637 8866, DavidG@camack.co.uk
  • Cleve Beukman, Captain, +33646885554, clevebeukman@hotmail.com
  • David Brooker, Captain, +64 21321982, seakiwi67@gmail.com

Hobbies and Interests

Cycling, watching my team Portsmouth F.C, travel, hiking, reading, music (history and listening) and eating good food.

Timeline

Head Chef

Private household
11.2023 - 12.2023

Head Chef

M/Y Adytum
07.2023 - 09.2023

Owner/Operator - Head Chef

Pistachios in the Park
07.2021 - Current

Freelance Head Chef

11.2019 - 06.2021

Head Chef

M/Y Adytum
08.2019 - 11.2019

Owner

Tota Restaurant
10.2012 - 08.2019

Head Chef

M/Y Gardenia
02.2007 - 09.2013

Personal Chef

Prince Khalid Bin Abdallah of Saudi Arabia
09.2005 - 02.2007

Head Chef

M/Y Fair Lady
04.2003 - 10.2005

Head Chef and Director

Table Talk
10.1997 - 11.2002

City & Guilds 706 & 706/1 - Catering & Hospitality

Highbury Campus

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Gary Doherty