Since beginning his career with the Walt Disney Company as a Jungle Cruise Skipper in 1992, Gary has had a variety of roles at the Disneyland Resort:  Restaurant Manager, opening project team for Disney’s California Adventure; Training and Development Manager; and Operations Manager for Food and Beverage Business Solutions.  He has also served as Director, Hotels Food & Beverage and Business Solutions, where his responsibilities included the restaurant/banquet operations at the Disneyland Hotel, Disney’s Paradise Pier Hotel, and Disney’s Grand Californian Hotel as well as banquet functions within Disneyland Park and Disney’s California Adventure Park.  In his current role as Director, Parks Food & Beverage, he oversees all foodservice operations within the theme parks of the Disneyland Resort from outdoor vending kiosks and quick service food courts to fine dining table service.  Gary serves on the Board of Directors of the Second Harvest Food Bank of Orange County and on the Executive Advisory Board for the Hospitality Foodservice and Hotel Management program at California State University Long Beach.  Gary graduated cum laude from the Northern Arizona University School of Hotel and Restaurant Management, and was a Gold Spirit of Disneyland® Resort recipient in 1998.