Gary Bensky

A.O.S, Culinary Institute of America

Chef Bensky has been teaching at HCCC since September 1985, primarily providing instruction for advanced courses Classical and International Cuisine, and since 2013, Production Kitchen I and II. In addition to his classes, Chef Bensky also served on the planning committee for the HCCC five-story, 50,00 square-foot Culinary Arts Institute, which was constructed in 2004.

Chef Besnky’s career includes serving as Executive Chef at La Bibliotheque Restaurant, The Rainbow Room, The Lotus Club, Café Americain in New York City, and Lake Mohawk Country Club, Greenbrook Country Club in New Jersey.

For the last 20 years, Chef Bensky has also served as Consulting Executive Chef/Designer/Project Director for Clevenger Frable LaVallee, and has worked on over 100 projects including clubs, restaurants, hotels and culinary schools. Recent foodservice designs include the Rainbow Room, Union League Club of NY, Union Club of NY, Carlo's Bakery, (the Cake Boss on TLC), the kitchens of Danny Meyer’s Hudson Yards Catering, the restaurants at MoMA, Dean and Deluca’s Commissary, and many fine country clubs in the metropolitan area.

Since 1999, Chef Bensky has been a contributing editor on the subject of Equipment/Operations for Nation’s Restaurant News, and has published over 80 articles. He has made numerous public presentations at conferences and conventions, including the 1993 IH/M&R Jacob Javits Show in New York City; 1994 Edison Electric Institute in New Orleans; and NAFEM Conventions in Las Vegas (1995), and New Orleans (1997).

Chef Bensky competed in the 1986, 1987, 1988, 1991, 1993, 1995, and 2000 Societe Culinaire Philanthropique Salon competitions at the IH/M&R Show at the Jacob Javits Convention Center in New York City, and was awarded four First Place, two Second Place, a Diploma of Honor, and two Medals of Honor from the Societe Suisse des Cuisiniers.