Gaz Oakley

Gaz Oakley is classically trained chef originating from Cardiff, Wales. 

Gaz developed a passion for cooking at an early age, influenced by his father’s culinary skills. By the age of 15, he was already working in professional kitchens, gaining valuable experience and honing his craft. 

After many years working in top restaurants & a sabbatical from the industry and a few health issues, he made a big change to adopt a plant based lifestyle. With this new lifestyle, his passion for cooking exploded again. 

In 2016 Gaz launched a YouTube channel sharing his stories through food. Since then he’s reached over 1.6 million subscribers, made a series in Wales, Mexico & Jamaica & written 3 best selling cookbooks. 

During the covid lockdowns, Oakley transitioned from living in London to a homestead in the Welsh countryside which has had a profound effect on his whole philosophy & outlook on food & life in general. 

Motivated by his desire to connect more deeply with the food he prepares and to promote self-sufficiency. In the countryside, Gaz has dedicated himself to growing his own food, embracing the principles of organic farming and permaculture, even adopting some rescued chickens all with the goal of encouraging his audience to become a little more self sufficient & reap the many benefits of growing your own. 

The hands-on approach to growing food has allowed Gaz to develop even more innovative and seasonal recipes, reflecting the bounty of his garden. He often shares the improvements he notices in his all round physical & mental health thanks to the wonders of being at one with nature.

Gaz’s future plans are to open a wellness retreat on land he rewinds, where he can teach visitors how to grow, cook, forage, reconnect with nature & serve up his plant forward meals.

Current publication:

PLANT TO PLATE: Delicious and Versatile Plant-Forward Recipies (Quadrille, May 2025) 

A few years ago, at his rural home in the Welsh countryside, Gaz Oakley planted a kitchen garden with the aim of utilizing plants to their full potential. Inspired by his thriving veg and fruit plot, the 100 vibrant and versatile recipes within this book celebrate the bountiful produce nature has to offer. 

Focusing on accessible ingredients like carrots, beetroot, cabbage, onions, tomatoes, apples and pears, Gaz has created a medley of seasonal, delicious dishes that showcase these crops at their best. With recipes including Strawberry and Lavender Welsh Cakes for a spin on a classic, savory Stuffed Harissa Onions, and gorgeous Tomato, Thyme and Almond Upside Down Cake, there is something for every season and every taste.

Revealing the beauty of the passing seasons and the magic feeling that comes alongside harvesting and cooking your own food, Plant to Plate will inspire you to make the most of fresh produce and perhaps take inspiration for your very own veg patch.

Praise:​

‘What I really like about Gaz is his combination of great cooking skills and an inspiring love of the vegetables he grows.’ – Rick Stein