Gary Jenanyan

Gary Jenanyan is a designer, restaurant consultant and chef instructor. He was Executive Chef of the Great Chef’s Program at Robert Mondavi Winery for 26 years before retiring in 2002. Since 1998, Gary has been Executive Chef to the fleet for Lindblad Expeditions, partnered with National Geographic Expeditions, the internationally acclaimed, environmentally conscious small-ship expedition cruise line. He is responsible for menus and recipes for the food operations on 5 ships worldwide and co-responsible for the wine lists. Gary developed and is currently the Project Manager for the OPUS Project on the Galapagos Islands, Ecuador. OPUS (Operation to Prevent Unwanted Species) is a system developed to peel, sanitize, vacuum pack, refrigerate and ship fruits and vegetables ready to prepare from Quito on the mainland of Ecuador to the Galapagos Islands without introducing invasive species, the most significant threat to the fragile environment on these unique islands. Gary’s culinary consulting firm, Jenanyan Design, designs restaurants, winery and home kitchens, ship’s galleys, troubleshoots food service operations, develops menus and recipes and provides chef instruction to a variety of clients internationally. He was the Executive Chef and chief food stylist for the 13-part PBS television series, “America’s Rising Star Chefs” and authored its companion cookbook. He works and teaches in English and Spanish and is conversant in French.