As an 8 year old, Anthony Gray enjoyed cooking with his grandmother and assisting her in creating traditional Italian meals for their family. Continuing his interest in Italian cuisine, he began his culinary career at 16, making pizza at a small pizzeria in his native town of Voorhees, New Jersey. Gray’s passion for food was undeniable and after graduating from high school, he entered the Atlantic Culinary Academy of New Jersey. After receiving his associate’s degree from Atlantic Cape College in 2008, Gray began working at Ted’s on Main in Medford, New Jersey, where he was introduced to Chef Iwanochie’s New Orleans cuisine and embraced the challenge of the bold southern flavors.
Ready for new ventures, Gray then moved to May’s Landing, New Jersey, to work for the historic Renault Winery Resort. At Restaurant Joseph
, Gray proved himself a valuable member of the kitchen and was quickly promoted to sous chef. He then had the opportunity to work with Patrick and Terrance Fuery at the Alsatian French restaurant, Maia
. This cuisine inspired Gray to work with local farmers and fishermen, creating sauces and soups and working in charcuterie production and meat fabrication. With a desire to continue his food knowledge, Gray moved to the Virgin Islands to work with Chef Vincent Russo and Chef David Benjamin at Bleu Water
. This fine dining seafood restaurant allowed Gray to work with his favorite flavors and fresh ingredients. Missing the flavors of New Orleans, he decided to return stateside and accepted a position at Chef Scott Boswell’s Stella!
, where he is currently the executive sous chef.