Michelin Star Chef Gary Foulkes started cooking when he was sixteen with a weekend job as a commis chef in a hotel from there he moved to work for Gary Rhodes, which was a huge learning curve for him. “ I then moved to work for Richard Neat, William Drabble at the Aubergine, John Campbell and for Phil Howard at the Square , which has the most influence on me as a chef- to finally ending up at Angler where I am now,” he shared. He was in India last week on a two-city tour of India with All Things Nice CEO and Sommelier, Nikhil Agarwal.
