Ken Feng Gao

Our Ternary team is full of creative minds and we’d love to invite you to get to know them a little better, starting with Head Chef Ken Feng Gao.

Q: What made you want to become a professional chef?

A: I started cooking from the young age of 5 years old but it wasn’t until the age of 18 I was determined to pursue a culinary career. I’ve loved both watching and being a part of the evolution of the industry, the different cultures associated with food, offering unique history behind each dish. It’s a combination of both flavor and culture, as a Chef it enables me to express my own story, through my love of food.

Q: What do you like about working in the Hospitality Industry?

A: I love the customer service aspect of Hospitality, the ability to share my passion for cooking with others and in return, receive a sense of achievement through their satisfaction.

Q: In your free time, what do you do for fun?

A: I love travelling, exploring beautiful new places and experiencing the diversity of varying cultures.

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Chef Ken - Staff at The Ternary

Head Chef, Ken Feng Gao has been with The Ternary since it's launch and now in it's 3rd year and with a firmly secured positon in the top 25 restaurants in Sydney.

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