Gary Parsons

Gary Parsons is the innovative Executive Chef at Harvey & Brockless, blending his decades of culinary experience with a passion for creative, cheese-driven recipe development.

Gary Parsons

Gary Parsons is the innovative Executive Chef at Harvey & Brockless, blending his decades of culinary experience with a passion for creative, cheese-driven recipe development.

The Culinary Craftsman

Gary Parsons is the Executive Chef at Harvey & Brockless, where he leads product innovation and recipe development with a distinctive blend of technical expertise and creative flair. Drawing on decades of culinary experience, he crafts imaginative dishes that showcase the company’s artisan cheeses and specialty ingredients, working closely with producers and clients to bring bold, market-ready ideas to life. Known for his meticulous palate and inventive approach, Gary plays a key role in shaping Harvey & Brockless’s gastronomic direction and inspiring chefs across the industry.

Elite Culinary Foundations Under Industry Icons

Gary trained and worked under Prue Leith, giving him a classical, disciplined foundation and exposure to high-performance culinary standards early in his career.

Leadership at Prestigious Venues

As Head Chef at the All England Lawn Tennis Club, Gary delivered high-end, high-volume hospitality at one of the world’s most iconic sporting events.

Versatility Across Catering Sectors

His career spans fine dining, contract catering, luxury events, and product development, giving him a uniquely broad operational understanding.

Proven Innovation and Development Expertise

Now Executive Chef at Harvey & Brockless, Gary specialises in creating market-ready products and flavour concepts, blending creative thinking with technical precision.