Gary PalmExecutive ChefThe HendersonPrior to Gary Palm’s 30 years of worldwide culinary experience, he studied in the United States and France and did his apprenticeship in a 3 star Michelin restaurant in Mougin, France. He joined The Henderson Beach Resort as the Executive Chef after working in France, Monte Carlo, India, Korea, Indonesia and China with international Hotel brands such as Intercontinental Hotels, Ritz Carlton, Taj Resort and Palaces and Ayana Resort and Hotels. Palm had the honor of cooking for the Prime Minister of Vietnam and the President of Chile during the World Expo in Shanghai in 2010. He also served President Bill Clinton across several events and occasions. While he was in Asia, he had the honor of being the Conseiller Culinaire for the Chaine de Rottisseurs as well as Corporate Executive F&B operations for the Ayana Group which included the world renounced Ayana Resort Bali (Capella Hotel Group) which has 19 restaurants and has been rated a Forbes 5 star property for the past 6 years. One memorable accomplishment is that he also cooked at the James Beard House in New York in 1999 and was invited back in 2000. Gary Palm prides himself on researching local farmers and suppliers in order to not only highlight our local community, but also to showcase his expertise in multicultural cuisine. Due to the privilege of living so close to some of the top seafood in the world, his menus focus on gulf to table inspirations with unique flavors and textures.
