Chef Gary Messick first began to fall in love with food at age 6 when his military family moved to Germany. During the two years living in Europe, Gary’s mother insisted on experiencing the city and culture around them, which naturally involved food. Flash-forward to 8 years later, when Gary spent his high school years in New Orleans, Louisiana, a city whose identity is wrapped in its food and drink. Gary’s love of food continue to grow when he went backpacking through Europe during and after college. 

Gary’s culinary career began in the 1980s in Los Angles, CA. He was able to train under four-star chef Claude Segal. Gary loved the apprentice experience because of its hand on learning and his ability to work closely with Chef Segal. 1998, Gary opened his own restaurant in Los Gatos, California. For almost 13 years, Tapestry’s menu was quirky and fun giving dinners options ranging from spring rolls served in a shopping cart to his award winning filet minion. For the last 7 years, Gary has been the executive Chef at St. Michael’s Ally in Palo Alto, California.

 Gary and his wife Vickie are now fulfilling a life long dream of living on Cape Cod. When not working, Gary spends time with his wife, three children, dog, and grandson.