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Biography

Chef King strives on a daily basis to preserve the quality and integrity of fresh ingredients by highlighting and enhancing their flavor to give guests a true taste of what the local area has to offer. Gary has spent most of his working life in some of New York City’s finest restaurants. He began his journey with San Domenico in midtown Manhattan, then ventured on to the French Culinary Institute, and traveled to Italy where he worked at the Michelin-starred Ristorante Reale in Rivisondoli learning to make hand-crafted pastas and seasonal Michelin-starred farm-to-table cuisine.

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Chef King strives on a daily basis to preserve the quality and integrity of fresh ingredients by highlighting and enhancing their flavor to give guests a true taste of what the local area has to offer. Gary has spent most of his working life in some of New York City’s finest restaurants. He began his journey with San Domenico in midtown Manhattan, then ventured on to the French Culinary Institute, and traveled to Italy where he worked at the Michelin-starred Ristorante Reale in Rivisondoli learning to make hand-crafted pastas and seasonal Michelin-starred farm-to-table cuisine.

In 2007, Gary returned to New York City to join the team of Tom Colicchio’s acclaimed restaurant Craft, where he used high quality seasonal produce to execute the restaurant’s simply-prepared dishes. Moving on to Australia, he worked at the classic Sydney establishment Otto, further strengthening his knowledge of rustic Italian dishes.

Upon returning to the states, Gary worked as sous chef at Chelsea mainstay Cookshop, where he developed close relationships with tri-state farmers and served a daily-changing menu of farm-to-table fare. He then openerd Moby’s Montauk & East Hampton, another very successful farm-to-table restaurant.

Chef King joined longtime friend and fellow chef Justin Smilie at il Buco, and then worked alongside Smilie opening Upland in 2014 as Chef de Cuisine.

In 2015 Gary owned Oceanside Restaurant in Maui, in 2017, Gary returned to New York City. He became the executive chef at NoMo SoHo for a year and a half, before joining the team at PRINT in 2018.

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