Gary Eaves
About Gary Eaves
Gary Eaves serves as the Corporate Chef at KPMG Sydney, bringing over three decades of culinary experience from various prestigious establishments. He specializes in menu innovation, team training, and maintaining high hygiene standards.
Work at KPMG Australia
Gary Eaves has served as the Corporate Chef at KPMG Sydney since 2016. In this role, he is responsible for overseeing culinary operations and ensuring high standards of food quality and service. His tenure at KPMG Australia spans over eight years, during which he has contributed to the culinary team and the overall dining experience within the organization.
Education and Expertise
Gary Eaves studied at Blackpool and the Fylde College, where he gained foundational knowledge in culinary arts. He possesses expertise in creating innovative menus and pairing food with wine, which enhances the dining experience. His skills also include managing hygiene and workplace health and safety (WH&S) standards, ensuring compliance in culinary environments.
Background in Culinary Leadership
Gary Eaves has an extensive background in culinary leadership, having worked in various prestigious establishments. He was the Head Chef at Rocco Forte Hotels in London from 1988 to 1990 and later served as the Executive Chef at PwC in New York from 2000 to 2015. His experience includes managing kitchen operations and leading culinary teams in high-pressure environments.
Achievements in Culinary Training and Management
Throughout his career, Gary Eaves has developed tailored training programs for culinary teams, focusing on enhancing team building and communication skills. He has implemented organized work systems in various workplaces, showcasing his attention to detail and efficiency. His skills in procurement and labor cost management have also allowed him to maintain budgets effectively.
Previous Culinary Roles
Prior to his current role, Gary Eaves held several notable positions in the culinary field. He worked as Head Chef at Rick Stein and Jill Stein - the Seafood Restaurant from 1997 to 1999 and at The Art Gallery of NSW from 1992 to 1996. He also gained experience as a Junior Sous Chef at Oak Bay Beach Hotel in Canada from 1987 to 1988 and as a Chef at Mark Warner in London from 1985 to 1987.