Gary King joined the PRINT team in May of 2018. Chef King strives on a daily basis to preserve the quality and integrity of fresh ingredients by highlighting and enhancing their flavor to give guests a true taste of what the local area has to offer. As executive chef and owner of Oceanside Restaurant in Maui, Gary prepared a rustic American menu with Mediterranean influences, showcasing the finest seasonal produce and seafood that Maui had to offer while supporting local farmers and fisherman.

Originally from Oceanside, California, Gary has spent most of his working life in some of New York City’s finest restaurants. He began his journey with the legendary San Domenico in midtown Manhattan, then ventured on to the French Culinary Institute, and traveled to Italy where he worked at the Michelin-starred Ristorante Reale in Rivisondoli learning to make hand-crafted pastas and seasonal Michelin-starred farm-to-table cuisine.

In 2005 Gary returned to New York City to join the team of Tom Colicchio’s acclaimed restaurant Craft, where he used high quality seasonal produce to execute the restaurant’s simply-prepared dishes. Moving on to Australia, he worked at the classic Sydney establishment Otto, further strengthening his knowledge of rustic Italian dishes.

Upon returning to the states, Gary worked as sous chef at Chelsea mainstay Cookshop, where he developed close relationships with tri-state farmers and served a daily-changing menu of farm-to-table fare. He then joined Nick Hatsatouris and Lincoln Pilcher to open Moby’s Montauk & East Hampton, another very successful farm-to-table restaurant.

Chef King joined longtime friend and fellow chef Justin Smilie at il Buco, and then worked alongside Smilie opening Upland in 2014 as Chef de Cuisine.

In 2015 Gary was introduced to Paul and Preston Cheng, who together owned Oceanside Restaurant in Maui. They were looking for a new chef, and King being a longtime fan and supporter of all things farmer was excited at the prospect of working in a Maui restaurant and having direct access to the area’s pristine produce and seafood. He joined Paul and Preston Cheng to open the restaurant which made its debut in December 2015.

In 2017, Gary returned to New York City. He became the executive chef  at NoMo SoHo for a year and a half, before joining the team at PRINT.