Chef Richard Gras of Pier A Harbor House - Biography

New York, NY

February 2015

For Hudson Valley-raised Chef Richard Gras, the Pier A Harbor House is a return to his roots. He’s executing a menu inspired by the bounty of his home-region at one of the Pier’s three establishments DINE, as well as overseeing the Harrison Room and Commissioner’s Bar.

Gras is a graduate of Johnson & Wales University in Rhode Island. While attending, he was part of the opening team of Empire in Providence. After completing his studies in 2001, Gras headed to Florida to work at The Ritz-Carlton, Amelia Island. Starting as chef de partie of The Grill Restaurant, he worked closely with Chef Scott Crawford for the next four years, fine-tuning his skills in modern American cuisine.

In 2005, he was promoted to sous chef of the resort’s Southern-inspired Café 4750, where he spent a year before opening the resort’s fine-dining concept, Salt.. In 2011, he moved to California to head the kitchen at Navio at The Ritz-Carlton, Half Moon Bay. Gras helped lead the restaurant to a Michelin-recommended rating before ending his 10-year career with The Ritz-Carlton Resorts.

He moved on to become chef de cuisine at the St. Regis Bal Harbour in Florida, where he headed Chef Jean-Georges Vongerichten’s J&G Grill. Before taking the helm of Pier A, Gras served as executive chef of Apheleia Restaurant Group’s Dallas restaurant, Oak, where he delivered a fresh perspective to the seasonally inspired menu.