Location: London, United Kingdom

Gary Foulkes 

After working as a trainee at Chgaryt foulkesester Grosvenor, Gary to moved to Manchester at 17 and joined Gary Rhodes. From here Gary has worked with top British Chefs including John Campbell at The Vineyard, William Drabble at Aubergine before joining Phil Howard as Sous Chef at 2 Michelin starred The Square. After 5 years Gary travelled around the World – literally the whole World learning and sampling different techniques and styles.

He eventually returned to The Square and spent 3 more years at Mayfair restaurant as Head Chef.  He then moved onto D&D Angler in April 2016 as Executive Head Chef.

Angler 2Angler 1

Steamed Cornish Turbot, line caught Squid, Kombu Dashi

TunaTartare, Hass avocado, Wasabi and Shiso




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