Chef Gary Wu


Chef Gary Wu

Founder Ristorante Giardino

Chef Gary Wu likes to keep his 28 years of culinary experience as intimate an experience as possible.The breadth of his menus iseverything that will stimulate the palates of all food lovers.

After receiving a degree in Economics from the University of Southern California in LA, USA, Gary went on to join SHATEC where he graduated as the top student of his batch.

Gary has been a ‘Chef for Hire’ formany well-heeledcustomers, including the Royal Family of Brunei, Cabinet Ministers, local and international celebrities and artistes. Hehas also been appointed as Executive Chefto prepare meals for Head of State, Prime Minister, Cabinet ministers, and other VVIPs for years in Brunei.

Back home in Singapore, Gary has bagged many accolades which include the Singapore Tatler Best Restaurant Award 2014, “Best of the Best, Fine Dining” award as well as “Best Western Restaurant” award from Epicurean Star Award 2016 and the “Best Chef” award by IBF Singapore in 2020. He has also participated in many high-profile events like the “Louis XIII Appreciation”, “Lamborghini Launch”, “Porsche Launch”, “Macallan Whisky Appreciation Dinner”, and other renowned company launches and events in Singapore. He waspreviouslya Senior Sous Chef of Buona Terra Italian Restaurant, a 1 Michelin Star Restaurant.

When he was based inBrunei, Gary’s innovative culinary skills earned him rave reviews from the public and the media, making him the most sought-after Celebrity Chef,serving exquisite meals to the Rich & Famous. Hewasthe Ambassador for Mercedes Benz Brunei 2018-2019 and Ambassador for Lexus Brunei 2019-2020. Gary was alsothe appointed chef for the Taipei Representative Office and Taipei Trade Offices in Brunei and for the Commissioner of the People Republic of China, among many others. Highly respected for his culinary expertise, hewas also invited as a judge formany cooking competitions held in Brunei.

Chef Gary is no stranger to the media especially whenever a new menu or dish is released, he has been featuredin notable media like Lianhe Zaobao, The Straits Times, The NewPaper, 8days magazine and many other mediachannels in Singapore.

Gary’smantra is“respectful manipulation of the freshest, most exotic ingredients, giving his customers a fresh and divine dining experience”. This has earned him great appreciation and recognition.

Gary’s started his cooking career in 1993 as an apprentice to a renowned chef from a Cantonese Fine Dining in Hong Kong, Fortune Gate Restaurant. After two years, he returned back to Singapore and worked at Fortune Gate Restaurant, Singapore. Within just 4 years (in 1999) after his return from Hong Kong, he was promoted to Assistant Chef.

From 2000, Gary started to focus on western cuisine specializing in Italian Fine Dining.

Here is a snapshot of Gary’s Culinary Journey:

  • Nalati Restaurant & Events by Distrii Singapore

    Director of Food & Beverage / Executive Chef

  • Brunei

    Professional Chef / Chef for Royal Brunei Families

  • Tong Chiang Group

    Group Executive Chef

  • Buona Terra Italian Restaurant

    Senior Sous Chef

  • Novus Restaurant & Bar

    Executive Chef

  • Gaia Ristorante & Bar @ Goodwood Park Hotel

    Sous Chef

  • NTUC Foodfare @ Orchid Country Club

    Head Chef (Western Cuisine, VIP)

  • Fortune Gate Restaurant (Hong Kong& Singapore)