Chef
Gary Menes
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
Gary Menes’s work at Le Comptoir in Los Angeles is built around a vegetable-led tasting menu. The plate language stays on produce: texture, color, and subtle flavor shifts do the work, with vegetables treated as the main course rather than the side note.
The Path
The pop-up concept at Le Comptoir in Los Angeles, California (2011–2014) was the early working ground for Gary Menes’s approach. That period helped define a style that is precise, deliberate, and organized around what vegetables can carry when they are given the lead. Since 2014, Gary has remained chef of Le Comptoir, extending that same idea in a more settled form.
The Work Today
At Le Comptoir in Los Angeles, the menu is structured as a vegetable-inspired tasting format. That framework keeps the meal moving with intent, and it puts produce at the center of each course instead of allowing it to sit in support. The cooking reads as controlled and expressive at once: each dish is designed to contribute to the larger rhythm of the menu while keeping the ingredient itself visible.
Career - chef of Le Comptoir — Le Comptoir, Hotel Normandie, Koreatown, Los Angeles, California (2014–present) - chef of Le Comptoir (pop-up concept) — Le Comptoir, Los Angeles, California (2011–2014)
Signature
Gary's signature dishes include asparagus “Sylvain Portay.”
FAQ What is Gary Menes's current role? As of 2026, Gary Menes is Chef of Le Comptoir. Where did Gary Menes work before? Gary Menes's earlier career included Le Comptoir. What recognition has Gary Menes received? One MICHELIN Star (2019).
