Commencing the new year with momentum, Covent Garden’s Sycamore Vino Cucina has announced Gary Lee as the newly appointed Executive Chef of the restaurant, which is located within the luxury hotel, Middle Eight.
With over 30 years’ experience, Gary began his career as Sous Chef at Caprice Restaurant, working alongside the acclaimed Mark Hix who taught him the foundational skills that moulded him into the chef he is today.
He spent the next five years honing his skills for Asian and Vietnamese cuisine, working at several Asian establishments including Nobu and Nahm at the Halkin before talking up the position of Head Chef at Bambou Restaurant which became recognised as a respected Asian restaurant under his leadership.
Since then, Gary has gained a wealth of experience within some of the capital’s finest establishments, including his most recent position as Executive Chef at The Ivy Restaurant where he oversaw the kitchen and private dining rooms as well as launching private member’s club, The Club at The Ivy.
Highlights from his time there included cooking for HRH Queen Elizabeth II and co-authoring The Ivy Now cookbook alongside Director, Fernando Peire.
Humble, full-hearted, eager, and honest, Gary remains committed to delivering next level dining experiences at his new Covent Garden home whilst constantly innovating and experimenting, always looking for ways to improve and remain on top of his game.
Gary shared, “This is an exciting move for me, joining and leading the team at such a pivotal moment in our industry.
'I am all about championing quality sustainable seasonal produce whilst considering the needs of my guests, with our first menu of 2023 inspired by my commitment to wellness and the incredible ingredients found in the great British larder, designed to deliver maximum flavour and hopefully nothing but true satisfaction and happiness for guests.”?