With global fine-dining experience, a deep appreciation for sustainably-sourced seafood and local farmers market produce, Chef Brandon Gray has overseen the culinary program at Cape Seafood and Provisions and Best Girl (Ace Hotel Downtown) - both helmed by James Beard Award Winner, Chef Michael Cimarusti.
At the age of 18, Gray joined the United States Navy as a deckhand but quickly assumed a role as a cook after showing enthusiasm for the kitchen. He spent the next three years honing his skills and preparing meals for officers in addition to other enlisted personnel.
In 2007, Gray returned from shore and enrolled at the Art Institute of California Los Angeles. After earning his associates degree in culinary arts in 2010, Gray joined The Den of Hollywood as lead brunch chef, preparing a seasonal gastropub menu.
Inspired by an Anthony Bourdain segment indulging in “the best carrot he’d ever eaten” at the Royal Mail Hotel in Australia, Gray relocated to Australia; while adamantly working to get his foot in the door, Gray found a home in the kitchen of Donovan’s Restaurant, another two Chef Hat property, as chef de partie for a five-month stint.
It was not until he began preparations to head back to L.A. that Dan Hunter (then-chef at Royal Mail), offered Gray a position. There, he dedicated six months to gain world-class culinary experience from Hunter.
Upon returning to the states in Fall 2012, Gray signed on with Chef Michael Cimarusti at his two-Michelin star seafood restaurant, Providence, as chef de partie. Gray then worked under Chef Ludo Lefebvre at Trois Mec before rejoining Cimarusti’s team to launch Cape Seafood and Provisions. This opportunity brought him back in touch not only with seafood, but also as a mentor.
Chef Brandon Gray's notable career highlights have been featured in the LA Times, Zagat, Vice, Vogue and many more. When not in the kitchen, you can find him biking, listening to music or making ceramics.