Gray Kunz

Born in Singapore and raised in Switzerland, Gray Kunz began his career as a chef-apprentice in Bern, then at the Beau Rivage Palace, and Baur au Lac, to end up with Freddy Giradet for five years, in Crissier. Subsequently, he became executive chef at Plume, at the Regent – Hong Kong, Adrienne at The Peninsula – New York, and Lespinasse at the St. Regis – New York.

While in Manhattan, his exceptional culinary artistry earned him four stars from The New York Times, Best Chef in New York City, and the James Beard Foundation nominated him numerous times for Best American Chef. Among many other awards, and distinctive recognitions, he was inducted into the Restaurant Hall of Fame by the Culinary Institute of America.

He is the author of the culinary groundbreaking book: The Elements of Taste, and in the last several years opened Café Gray, and Grayz in New York City, followed by Café Gray Deluxe in Hong Kong at The Upper House.

His newest venture, Kunz Food, explores the philosophy, tradition and science of nutrition, health and society. His research includes cultural culinary anthropology and history, conscious dining, and the significant role chefs can play advancing human health and preserving the planet.