Who I am

As former Sous Chef at Melisse Restaurant in Santa Monica, and former Chef de Tournant at Alma Restaurant in downtown Los Angeles, Gary Nguyen has shown to be a versatile member and key aspect on any culinary team. Not only does he work diligently and meticulously in the kitchen, he also manages and maintains high quality standards in an innovative apron company that he co-founded, called Cork District. After the start-up of Cork District in 2014, chef Gary traveled to Melbourne, Australia, in hopes of expanding his knowledge and creativity in the culinary world.

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Stuff I do

Inspired by Australia's food philosophy in using the best local, fresh, and seasonal ingredients toward substantial cooking, I am determined to make a name for myself in Los Angeles. While creating beautifully crafted food with texture, bold flavors and creativity.

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One more thing

Humbled by the opportunities that bestowed upon Me and guided by core values, I stress the importance of hard work and dedication; it is this philosophy that fuels my drive and ambition in pursuing both personal and professional goals vigorously, always with passion.

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