Christy Gray

EXECUTIVE CHEF

My story begins as a teenager, captivated by my mom’s cooking in our Filipino culture, where food is at the heart of every gathering. Instead of asking, "What’s new?" my mom and grandmother would always start with, "Have you eaten yet?" My mother, the eldest of six, also developed a passion for cooking early on, and I found myself fascinated by the professional chefs on TV, seeing cooking as an art form.

In high school, while my parents encouraged me to pursue a career in the family’s medical business, I had other plans. I secretly applied to Le Cordon Bleu in Pasadena, CA, to chase my culinary dreams. When I finally told my parents, my father surprised me by supporting my decision, and I was determined to prove it was the right one.

I excelled at culinary school, being selected as a freshman to join the all-senior ACF (American Culinary Federation) cooking team, which led me to compete in multiple competitions. One of my proudest moments was being chosen to compete in the Almost Famous Chef competition in Las Vegas. Although I placed second, I had the honor of being offered a stage by Chef Michael Cimarusti of the Michelin-starred restaurant Providence in Los Angeles. Working with him solidified my passion for fine dining and attention to detail.

Throughout my journey, I’ve been inspired by many mentors. The late Anthony Bourdain influenced me through his books and shows, while my culinary professor, Chef Stephen Chavez of ICE Culinary School in Pasadena, continues to push me to achieve my goals and be the best chef I can be.

  • I owned a private catering and meal prep business for professional athletes and everyday individuals for four years, called Fit+Cut Meals in Pomona, CA.


    I worked as a Sous Chef at Puesto, both at the Huntington Beach and Anaheim, CA locations, for two years.


    I was also a Sous Chef at Benny & Mary's in Irvine, CA.

  • I am from San Dimas, CA. My mother, Zeny, was born and raised in the Philippines, and my father, Robert, was born and raised in Long Beach, CA.

  • My specialty is seafood, my favorite food to cook. If I had to choose a favorite cuisine, it would be Italian. After my first trip abroad to Italy, I was captivated by the cuisine—the freshness, the farm-to-table experience, and the passion Italians have for food and the simple pleasures of life.

  • When I’m not working, I’m still thinking about food. I love researching and trying new places and cuisines to keep my ideas fresh for new menus. I also love swimming—my happy place is anywhere by the water. Another hobby of mine is bowling, as I grew up around my parents, who were in a professional bowling league.

  • I want our guests to know that I treat their dining experience as an art form. From the moment they walk through the door, the hospitality, service, and food should provide an unforgettable experience from start to finish. They’ve chosen my restaurant to dine at, and my goal is to keep them coming back for more.

  • In five years, I see myself still doing what I love, but possibly in a new destination. A dream of mine is to attend cooking school in Italy, to learn the language, refine my craft, and bring that knowledge back to the U.S. to open a small restaurant with my family and the strong female chefs I’ve had the pleasure of working with.