Born and raised in Detroit, Michigan, Chef Gary Walker spent most of his childhood in his grandmother’s kitchen. It was there that his passion for cooking took seed as he keenly observed three generations of women lovingly preparing countless, elaborate meals. At around twelve years old his interest in cooking took off and he took on the responsibility of feeding the family while his mother re-entered the workforce. It proved to be a formidable experience. “It was a single-parent household,” he recounts, “I quickly learned that shared meals are an essential part of what makes a family strong.” After graduating with a Degree in French Language Arts from Wayne State University, Gary moved to New York City and began a career in corporate America. It was in New York City where his passion for food blossomed into a career. He enrolled in the work-study program at The Institute of Culinary Education, where he eventually received a Diploma in Culinary Arts. Gary left New York for Chicago where he honed his skills in catering and cooking at some of the city’s finest establishments. Gary left the restaurant side of the business to start his own private chef business, Cheflove, where his clients included a sorority house and several prominent Chicago families. Gary has also explored teaching and food styling as ways to stay working in the industry without the grueling pressure of restaurant work. Gary is currently living in Paris working as a private chef and continues working in the Film and Television Industry as a Food Stylist and Culinary Producer. His credits include Top Chef Juniors, Master Chef Juniors, Hell’s Kitchen among other food competition shows.