Gary Mehigan
About
Gary Mehigan is a celebrated English-Australian chef and restaurateur, known for his significant contributions to the culinary world both in Australia and internationally. Gary honed his culinary skills at renowned establishments like The Connaught and Le Souffle in London. His expertise and passion for cooking led him to Melbourne in 1991, where he quickly became a key figure in the city's gastronomic scene. Gary's leadership in the kitchens of prominent Melbourne restaurants, including Browns, Burnham Beeches Country House, and Hotel Sofitel, laid the groundwork for his future successes.
In 2000, Gary opened Fenix, an award-winning restaurant that became a landmark in Melbourne's culinary landscape. Under his stewardship, Fenix earned a reputation for excellence before being sold to the Leonda by the Yarra group in 2013.
In addition to MasterChef Australia’, Gary co-hosted popular shows on Australia's LifeStyle Food channel, including ‘Good Chef Bad Chef’ and ‘Boys Weekend’. His engaging presence and culinary expertise also made him a star attraction at events like the 2011 ‘Good Food & Wine Show’.
In July 2015, Gary embarked on a new television venture with ‘Far Flung with Gary Mehigan’. The series took him across various countries in Asia, including India, Vietnam, Laos, China, and South Korea, where he explored local cooking techniques and recipes.
Awards and Accomplishments
Awards and Accomplishments
His outstanding contributions to the industry were recognized in 2012 when he was selected as one of the entrants to the prestigious ‘Who’s Who in Australia’.
Gary’s influence extended beyond the kitchen with his role as one of the original judges on Network 10’s ‘MasterChef Australia’, alongside George Calombaris and Matt Preston. His tenure on the show, which began with its inception in 2009 and concluded after the 11th season in 2019, helped transform it into a global phenomenon, inspiring countless home cooks and aspiring chefs.
Why Gary Mehigan?
Gary Mehigan’s journey from his early days in London’s esteemed kitchens to becoming a household name in Australia highlights his dedication, innovation, and passion for the culinary arts. His contributions have not only elevated Australian cuisine but also inspired a global audience, making him a true icon in the world of gastronomy.
