Gery Armsby is a chef whose passion for cooking starts with the seasonal local foods of the Northeast coastal United States and her roots as a native of Massachusetts. Gery's training and travels have also drawn her to the flavors of Southeast Asia, Africa, the Middle East and Central and Southern Europe. She’s resided in Italy, Arizona and spent eight years living and working in New York City, where she continually sought out as many differing tastes, textures and techniques as can only be experienced in the dynamic food culture that exists there.
Gery holds honors degrees in both fine arts and culinary arts and has worked in foodservice for thirteen years, including stints in the kitchens of celebrated chefs Jean-Georges Vongerichten, David Bouley, Andrew Carmelini, Scott Conant, Michael Meyer and Pichet Ong.
During her years a line cook, chef de partie and sous chef in New York fine-dining restaurants, Gery ironically developed an infatuation with the craveable, bold flavors of both Southeast Asian and Latin American street food. Hints of this obsession pop up in Gery’s globally-accented New American cooking all the time.
In the Summer of 2007, Gery returned to Boston and joined the staff at Club Café / 209 Boston—just in time to watch her beloved Red Sox sail into the post-season and sweep the 2007 World Series! She debuted as head chef here in December.
Outside the kitchen, Gery is active in the Lesbian, Gay, Bi and Transgender community and volunteers her time generously to numerous progressive causes.
