Before being personally selected by Master Chef Albert Roux to take on the executive chef position at Chez Roux, Gray was the executive head chef of Inverlochy Castle where he had worked under Roux’s tutelage since 2005. At Inverlochy, Gray started as a larder chef and quickly rose through the ranks as pastry chef, second chef and executive chef, a title he earned in 2001. Gray graduated with distinction from Napier Polytechnic of Edinburgh with a BA in Hospitality Management and began his culinary career at the Greywalls Hotel in Muirfield, Scotland while still in school. Following graduation, he returned to the estate property to serve as a commis chef. Gray’s first position at a Michelin-rated restaurant was at Knockingam Lodge Hotel in Portpatrick, Scotland. Here, he served as a second chef for a year until joining the culinary team at Inverlochy Castle in 1995.
In his new role, Gray will be responsible for all dining experiences at La Torretta, from creating a new menu at the fine-dining restaurant currently in development to take the place of Chez Roux to refreshing the menus and focusing on seasonal ingredients at the other on-property dining facilities and via the catering menu for