Born in North Bay, Ontario, Canada into a family of restaurateurs, Chef Garry O’Connor began his culinary journey at the age of 14 while working in his grandfather's butcher shop.

Instilled with his family’s passion for cooking, he traveled to Edmonton, Alberta and began training and honing his skills at the Marriott International Courtyard, before taking up the position of dining room chef at Fantasyland Hotel, located in the heart of the world’s largest shopping mall. 

In 1991 Chef Garry diverted from the hotel restaurant scene and spent nine years in the challenging world of private catering with Canadian company, Elizabethan Catering, handling functions and high profile events for up to 28,000 people.

Garry and his wife Lisa, also trained in the culinary arts and the Assistant Pastry Chef at The Ritz-Carlton, Grand Cayman, left Canada in 2000 to tour the islands of the South Pacific. He began working as the Resort Chef in Raratonga, Cook Islands at the Crown Beach Resort, before island hopping over to Fiji to take up the Executive Chef Position at The Hideaway Resort.

After obtaining his Certified Chef De Cuisine Diploma in Hyde Parke, New York 2006, Garry’s sense for fine cuisine and adventure brought him to Grand Cayman in October 2007. He joined the ladies and gentlemen of The Ritz-Carlton, Grand Cayman as Sous Chef in Periwinkle and was soon promoted to Chef.