I craft refined French-Italian flavors and playful world cuisine to make every guest happy.

Gary Cartron

I turn passion and precision into joyful dining at your table

I have cooked for over 23 years and led kitchens for 18. Cooking is my daily challenge and my favorite game: I push myself to improve every plate and make my guests truly happy. I am friendly, professional, and I love to bring some light humor to the table while I serve food as edible art.

I trained in Michelin-starred and fine gastronomic restaurants, where I learned deep respect for ingredients and technique. That foundation guides me today as I blend French technique with Italian notes and global touches tailored to your event.

Plan your menu with me

For me, cooking is passion and challenge—my game. I keep improving my food all the time to be my best and delight my guests.

How I craft memorable dining experiences

Passion and constant improvement

Cooking is my passion and my game. I challenge myself dish after dish to improve, refine flavors, and bring joy to my guests every single time.

Solid training, early start

I started cooking at 14 in a French restaurant, studied three years at culinary school in Jonzac, and honed my craft in Michelin-starred kitchens—building discipline, respect for ingredients, and precise technique.

My secret in the kitchen

My hands are my secret—guests often call them ‘golden hands’. I trust my touch and intuition to balance textures, season perfectly, and plate with intention.

Chef Gary’s Menus

I design multi-course experiences with French technique, Italian influences, and playful world flavors. I personalize each menu to your event, season, and tastes—always with finesse, balance, and a touch of fun.

Request my menus