It's the calm before the storm, a relaxed yet slightly charged atmosphere, suddenly the bark of an order transforms a siesta to a samba and Benedict's kitchen is alive. There's a sizzle of steaks, a flash of flame and a cascade of steam while a sirocco of spices whirl upwards into the hot, humid air. A swarm of white clad figures react instinctively under a barrage of commands and somehow out of this maelstrom a delicate array of gastronomic delights are spirited seamlessly away to a table of expectant diners. What makes this scene even more remarkable is that it's all conducted under the youthful yet expert gaze of Benedicts head chef Gary Graham.
At just 22 years of age Gary is perhaps the youngest 3 star head chef in Europe and yet to observe him you feel he was destined to fulfil this role. Coming from a family of food, Gary's elder brother Roland is a top sous chef at another prestigious Belfast restaurant, confidence as always been in abundant supply. Marry this to expert tuition under Westport's famous Robert McManamon and Belfast top chef Jim McLaughlin, add an inherent love of food, and you begin to understand why Gary has risen to such a commanding yet demanding position.
Having moved into Benedicts as a sous chef in 1998 Gary has been in ultimate charge for the last 20 months and it may come as a surprise to recent diners, of which Benedicts has a regular and satisfied supply, to learn that the culinary masterpiece presented to them was created by one so young.
The secret of Gary's success can be put, in no small part, down to hard work and enthusiasm. The same attention to detail and quality of food is given to a simple bar snack as is bestowed upon a more complex evening meal. His menu is wide and varied, best described as a cosmopolitan mix of european cuisine with a hint of far eastern influence; classic favourites sit comfortably alongside more imaginative and unique dishes making the diner's choice something of an event in itself.
Youth, passion and experience along with an adventurous spirit mean Gary can only grow in stature and mature into one of the finest chefs Northern Ireland has ever produced. And if you still need convincing, well as they say "the proof of the pudding is in the eating". Bon appetite.

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