Gary Ly knew at age 10 that he wanted to cook for a living, inspired by watching his mother cook traditional Vietnamese dishes at home. He began his career in the restaurant industry waiting tables before enrolling in culinary school. Gary worked for Chef Ryan Pera for 2 years, first at The Grove and then as part of Revival Market’s opening team. He accepted a sous chef position at Brasserie Max and Julie and was promoted to chef de cuisine and then executive chef, before leaving to work as a line cook at Underbelly under Chef Chris Shepherd. In 2014, Gary was promoted to sous chef and again in 2016 to chef de cuisine, the first person to earn that title at Underbelly.