In his role as Executive Chef at Tideline Resort Palm Beach Ocean and Spa, Chef Gary Mawu combines his sought-after approach to food and unique personal style to all of the Tideline Resort’s eateries.
Born and raised in Manado, Indonesia, Chef Gary’s culinary creations are influenced by the wealth of diverse archipelago cultures. Never dreamed of becoming a Chef, his passion for culinary began with his interest in trying something new.
Immigrating from Indonesia in early 2000s, he started his career in culinary as a Sushi Chef at Japonais Restaurant in Chicago then Benihana and Ginza in Indiana. His fame and food grew and he moved to the Sunshine State and worked as the Head Sushi Chef at Asian fusion restaurants in Palm Beach. His experience expanded during a two-year years voyage in New Delhi, India …where he rose to the esteemed position of Executive Chef at Nehru Place – Benihana.
Creating a culture of world-class service in a welcoming manner, Chef Gary embodies modern Japanese cuisine featuring innovative dishes saturated with harmonious flavor that use the finest ingredients. Chef Gary’s decades of experience and love for art and music have shaped his avid creativity in cooking.
His signature dish includes Omakase, which translates to “I’ll leave it up to you”, and has drawn many of his regular clients to his chef’s table. Chef Gary’s professionalism, and congenial attitude are reflected in his culinary creation that brings infinite delight to his patrons. Chef Gary also is a private chef on Palm Beach Island and oversees the menu at The Greene School in West Palm Beach.
