Chef
Gary MacGurn
- Discipline
- Chef
- Based in
- Amagansett, New York, United States
i. Biography
Gary MacGurn’s path runs from jars of chutney sold into Hamptons gourmet markets in 1995 to ownership of Hampton Chutney Co. Along the way came a first Hamptons opening in 1997, a proprietor role in Amagansett in 2001, and a specialty that gives the business its clearest culinary signature: dosai.
Early Years
The business began in 1995, not with a dining room, but with chutney. MacGurn started by selling to local gourmet markets in the Hamptons, a direct beginning that put the product first and built the name through retail shelves before the company had its own public-facing home. There is no need to overcomplicate the first chapter. The business started with a product, found buyers, and moved from market presence toward a more permanent setting.
Making a Name
The move shifted the business from selling chutney through other markets to operating under its own name, giving customers a place to encounter the idea more directly. By 2001, he was proprietor of Hampton Chutney Co. Kept plainly, it is the specialty attached to MacGurn’s work, and it gives the business a defining craft note beyond the chutney that launched it.
The Present
MacGurn’s current role is owner of the company in East Hampton. The title brings the arc forward: from selling chutney to local gourmet markets in 1995, to opening the first Hamptons location in 1997, to serving as proprietor in Amagansett in 2001, to ownership in East Hampton now. The story is compact, but its sequence is clear. A food business began with chutney, grew into a named Hamptons presence, established an Amagansett chapter, and continues under MacGurn’s ownership with dosai as its specialty.
Signature
Gary's signature dishes include dosai and No. 6, classic masala.
Profile updated July 2026
FAQ
Asked of Gary
What is Gary MacGurn's current role?
As of 2026, Gary MacGurn is owner.
What is Gary MacGurn known for?
Dosai.
