Get in touch
This form does not yet contain any fields.


    Gary Hunter is the Head of Department for Culinary Arts at Westminster Kingsway College, London. It is the country’s leading culinary school that has produced many talented chefs such as Jamie Oliver and Anthony Worrall Thomson. Managing 15 working kitchens; one of these is a kitchen outside the college, 2 busy restaurants, 1 canteen and an innovation/demonstration kitchen, the Culinary Arts department has 30 professional lecturers and a strong support team, delivering hospitality training and education to over 900 learners this academic year. We deliver learning from 14 years of age through our Junior Chefs and Restaurant Academy to Foundation Degree level. Conceiving and presenting bespoke courses to meet the individual business and skills needs of industry is also an important function, we currently deliver specialized training to businesses such as Barchester Healthcare and Carluccio’s Restaurants among many others.

    Traveling abroad frequently to work with leading chefs in countries such as USA, France, Italy, Holland and Belgium Gary also works considerably throughout the UK providing specialist culinary demonstrations and training to the wider industry. He has a strong practical background with international and Michelin restaurant experience and has represented the UK as an international judge in chocolate and patisserie; indeed he is currently recognised as one of the leading UK chefs in the art of chocolate. Gary represented Great Britain with the junior team of chefs at the 2008 Culinary Olympics in Eurfurt, Germany supported by the British Culinary Federation winning twelve silver medals. He has a strong culinary competition credentials and manages the college’s successful Culinary Competition Team who collected over two hundred medals last year in national and international competitions.

    In 1997 Gary Hunter represented the UK Government in Pakistan promoting UK food and have recently worked as a consultant for City & Guilds to lead the design of the new Diploma in Professional Cookery qualifications. His role as UK Ambassador for Barry Callebaut UK enables him to provide seminars, demonstrations and product knowledge for chefs, pastry chefs, restaurants, hotels and individual hospitality companies.

    The Association Culinaire Française honoured Gary with the Palmes Culinaires Diploma in 2003, the Craft Guild of Chefs awarded him with their Silver award for services to the industry in 2008, he has also been awarded many  medals for culinary competitions in the UK. As a member of the prestigious and influential Academy of Culinary Arts Gary participates on the education committee and the Annual awards of Excellence. City & Guilds have recently awarded Gary a Gold Medal for Excellence as part of their Lion Awards for commitment to training and education. 

    Finding the time to write is a strong passion and he has now written and had published three educational professional cookery books for students and training chefs. These books have been endorsed by Jamie Oliver and Gordon Ramsay, who have both written forewords for the series. Gary is currently writing a Hospitality Supervision book for publication this year and will also publish a food and beverage service book in June 2009.

    Being part of the Galvin Cup holds a special place for Gary because it is an important addition to the advancement of specialist skills and an opportunity for all levels of the industry to come together share experiences and expertise for the front of house. With increased the participation from the industry and inviting international schools to compete creates a higher standard every year. We were fortunate to have one of our own students win the junior competition last year.

    Gary was born in North Norfolk and went to school at Hethersett High. Having trained as a chef at City College Norwich and working with local chefs such as Richard Hughes he moved to work in London and eventually earned a position to teach at the UK’s leading and most prestigious catering college. He is married to Sarah Jane, who also trained as a chef and now has two daughters, aged 8 and 11 years.