Michelin-rated chef Matthew Gray serves as the executive head chef of Chez Roux. The restaurant, which debuted with much fanfare in March 2009, is the first in the United States to bear the pedigree and name of famed Master Chef Albert Roux, known for launching the careers of notables such as Gordon Ramsay and Marco Pierre White.
Gray, the top selection for the post from Roux's consultancy, was most recently the executive head chef of Inverlochy Castle - internationally recognized as one of Europe's top hotels - where he had worked under Roux's tutelage since 2005. Gray not only brings a unique grasp of Roux's technique and experience to his role, but he is currently the only working chef in Texas to have personally earned a Michelin star for his accomplishments.
Gray graduated with distinction from the Napier Polytechnic of Edinburgh with a BA in Hospitality Management and began his culinary career at the prestigious Greywalls Hotel in Muirfield, Scotland while still in school. Following graduation, he returned to the estate property to serve as commis chef.
After working as chef de partie at the well regarded Cromlix House Hotel in Kinbuck, Scotland, he accepted his first position at a Michelin-rated restaurant located at Knockinaam Lodge Hotel in Portpatrick, Scotland. Here, he served as second chef for a year until joining the culinary team at Inverlochy Castle in 1995. At Inverlochy, he began his employment as larder chef and quickly rose through the ranks as pastry chef, second chef and finally executive head chef, a title he earned in 2001.