About 
About Gary
Executive chef Gary Francis is a graduate of the City and Guild London and past winner of both the New Zealand and Australian Salon Cullinaire Awards.
I have been resident chef at Wrestpoint Hotel Casino in Tasmania, Sydney Travelodge, Mandarin Hotel in Singapore, Hyatt Hotel in Manila and Huka Lodge in Taupo.
I have cooked for dignitaries, celebrities and people who enjoy fine dining—Prince Charles, Queen Elizabeth and the Sheik of Bahrain, and in recent years have produced my range of Amersham House products.
My friends say that cooking is my life but that is simply not true. Although cooking is my passion and making people happy by presenting them with interesting cuisine, I still find time to indulge in a spot of fly fishing, sea fishing and the occasional game of golf. I give cooking demonstrations, teach at cooking schools and partake in food festivals and charity events.
I am incredibly fortunate to have cooking as my career and am passionate about developing my range of Amersham House products and presenting clients with delicious cuisine in the comfort of their home.
I also supply chilled Canadian Wapiti Elk Venison and scampi from Invercargill and prawns from Australia, to a number of exclusive Auckland restaurants and hotels. I can supply these exquisite products to you to make your special dinner party/function even more memorable.
My motivation now is to bring you my exquisite range, with special flavours and wonderful tastes, combined with the freshest foods, so you too can produce gourmet meals at home.