Gary Lim

A passionate Chef who continuously seek opportunity to learn and grow has accumulated over ten years of culinary experiences creating dishes and menus, developed team and run kitchen operations optimally.  Worked in various award-winning international 4 to 5-star hotels and participated in various competitions.  Had experience in pioneering pre-open kitchen team from grooming and developing the team to meet high-quality culinary standards.  Key responsibilities revolved around resource planning, people development, oversaw daily operations of F&B and hotel kitchens, developing menus, ensuring high-quality products at optimum cost efficiency while creating lasting patrons’ satisfying experiences.

Maintaining high standard of Gourmet food has been and will always be my passion and leading team to always surpass international standards is my driving force.

Currently working in Armoury Steak and Craft Beer as Group Executive Chef.

Oct 2022 till March 2024 works in Grand copthrone Waterfront as Executive Sous Chef.

April 2017 to April 2022 work in Oakwood Premier AMTD Hotel as Executive Chef.

Diploma in Proffesional Culinary Art