Chef Chris Gray says the foundation of the culinary world is built on investing time in each other. “I’m fortunate that so many chefs invested time in me, and I love doing the same for others,” he says. He worked at a local diner in his early teens and credits a patient manager who mentored and encouraged him. In just two years, Chris had become a kitchen supervisor. Fast-forward to his next restaurant endeavor where he collaborated with a team of chefs to develop processes
for every station and position, and he knew he found his career niche. Today Chris supports the culinary teams on multiple campuses and loves to travel and apply his experiences.