Founder of Honest Hospitality Team an international hospitality consulting firm      Chef Gary FX LaMorte now utilizes his 8 years experience with multi-unit operations management as well as 17 years of culinary experience now assisting with the conception and design of emerging concepts as well as continuously driving the cultural economies &  operational philosophy for an extensive array of world class and local partners.

As Vice President of Culinary Operations for the renowned Mina Group Chef Gary FX LaMorte currently provided operational leadership and oversight for the companies extensive restaurant portfolio. Prior to joining Michael Mina LaMorte held the Executive Chef position at Michelin-Starred Andre’s of the Gastronomy Management Group.  As well LaMorte has worked for leaders of the industry such as Thomas Keller and Certified Master Chefs Ken Arnone & Russel Scott.   

A born leader and recipient of the prestigious 40 under 40 award LaMorte graduated of the Culinary Institute of America achieving degrees in both culinary arts and business management. LaMorte enjoys the challenges of driving of the industry standards, dynamic & challenging work environments, the gratification of team building, and maximizing employee potential. Cutting his teeth with a four year Master Chefs apprenticeship and years practicing with the ACF national competition team his creative style and use of offal and foie-gras blending ingredient-driven seasonality garnered national acclaim such as Best French Restaurant Las Vegas for 2011 by Zagat.

When not in the kitchen Lamorte is a published photographer and an ardent supporter of the hospitality community & charities in cities all across America, Mentoring Pro-Start students and participation with the National Restaurant association and local educational programs.