A MENU IS WORTH A THOUSAND WORDS #FOTE2023
As Chief Culinary Collaborator for the Climate Farm School, Gary is tasked with telling the story of regenerative agriculture through the meals and activities he creates for program participants. Based out of the San Francisco Bay area, Gary is a chef and creative consultant who works with private clients and food & wine brands to develop seasonally inspired recipes, bespoke culinary programs,multi-course dining experiences, and original marketing content. He has been cooking at Chez Panisse Restaurant in Berkeley, California for the past 9 years where he’s refined his farm-to-table ethos by working with the finest producers in the world. His goal is to revitalize the ritual of gathering around the table while promoting the values of edible education, regenerative agriculture, and climate-conscious eating.